3/4 c Wild (Wai`anae Gold) Kiawe/Mesquite flour
3/4 c coconut flour (when I make coconut milk I dehydrate the leftover pulp)
2/3 c coconut oil
1 tsp cinnamon powder
1 tsp cardamom powder
1 tsp Hawaiian sea salt
Bake at 325 until done
Cooked in 2 small heart-shaped tins and layered them with Ohia’ai/Mountain Apple jam inside and topped with a Maui Vanilla glaze.
Made a version of this over the fire last weekend with mashed bananas and cacao powder that was a hit.
Mahalo nui ia `oe Sunny!
Sunny just released her excellent awesome book ” Wild Food Plants of Hawaii“. It is a beautiful read, full of solid practical plant eating information. :] Can be found on Amazon.com