Some additional food for thought: seaweed at the best with this recipe for seaweed cake – from the late Prof Isabelle Abbott who was a pioneer in seaweed from the University of Hawaii.
- 1 1/2 cups salad oil
- 2 cups sugar
- 3 eggs
- 2 cups grated or chopped seaweed: sea palm (Nereocystis), ogo (Gracilaria coronopifoloia), guso (Eucheuma or Kappaphycus) which is a local species from Hawaii and many tropical seas, including the Philippines. You could use a local equivalent. For this recipe, use about 1 tablespoon of dry Pacific Seamoss powder – as it swells up 15 x it is about the same as 2 cups)
- 2 cups grated carrots
- 1 cup crushed, drained pineapple (or 1 cup grated coconut, fresh)
- preferably 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chopped walnuts (optional)
Method for Seaweed Cake
- Mix well the sugar and salad oil.
- Add the eggs, one at a time, beating well after each egg is added.
- Add the seaweed, carrots, and pineapple (or coconut).
- Sift together the flour, baking soda, salt, mix well.
- Add the chopped walnuts.
- Bake in oblong pan or loaf pan at 350 degrees 45-50 minutes.
- Serve plain or with buttercream frosting. A moist cake which keeps very well.
Marine algae expert Isabella Aiona Abbott broke barriers during her long career as a scientist, author, and university professor. She is thought to be the first Native Hawaiian person to earn a PhD in science. She was the first woman and first person of color to become a full Professor of Biology at Stanford University. After teaching at Stanford from 1960–1982, she retired and pursued a second career as professor of botany at the University of Hawaiʻi at Mānoa. Abbott established the University’s undergraduate major in Ethnobotany.
Womens History – Prof Isabella Abbot who died in 2010
Wikipedia Details of Professor Abbot
Other Recipes for Seaweed
Try the sourdough bread recipe on this page
For another guilt free way to consume seaweed try this chocolate recipe