We Tried It: Recipes for Baking with Local Cornmeal, Kiawe and ‘Ulu Flour

May 3 2021 (Honolulu Magazine) by Martha Cheng

“In our April issue, we highlight three locally grown and ground flours: ‘ulu, kiawe and cornmeal. In baking, ‘ulu’s fruity and nutty aromas seem to expand; the coarse ground cornmeal adds crunch; and kiawe flour lends a toasted coconut and molasses flavor and extra crispness. We found shortbreads a fun way to highlight the nuances of each.”