The Snack You Didn’t Know You Needed: Hawaiian Krunch Turns Canoe Crops Into Granola
New artisan granolas from Maui feature ancient Hawaiian staples kalo, ‘ulu and ‘uala.
Photo: Aaron K. Yoshino
Kalo, ‘ulu and ‘uala came to Hawai‘i with the first settlers. Now, Bonny Davis is trying to help sustain these canoe crops with a new line of artisan granola that she hopes to scale beyond the Islands.
The flavors of Hawaiian Krunch hark back to Davis’ memories of visiting her grandmother in Kapahulu. “Every day, we had poi on the table. She would make ‘ulu, and we would always have sweet potato. I grew up with canoe crops” that Polynesian voyagers brought to Hawai‘i, says the executive chef of Kamehameha Schools’ Maui campus. “I wish I paid more attention.”
That was especially true in 2022, when Davis joined several chefs from around the country to learn about kalo. Back at work in Makawao, she tested versions of kalo granola on a tough audience. “Kindergarteners, they don’t want to eat anything. If they liked something, it would work,” she says. “I made granola and put it in poi parfaits with kalo and a locally sourced goat’s yogurt with fresh fruit and natural honey. The kids loved it.”
Today, Davis and her partner, Tootsie Nāmu‘o-Davis, make Hawaiian Krunch in small batches. The canoe crop niblets peek out from mixes of organic rolled oats, local honey and coconut oil, coconut flakes, macadamia nuts and warm seasonings. ‘Ulu comes with dried pineapple and mango. ‘Uala gets a crunch from cacao nibs. You can find them online at Hawaiian Krunch’s website and Farm Link Hawai‘i, as well as at ChefZone on O‘ahu and ‘Oko‘a Farms and Hawaiian Moons Natural Foods on Maui.
hawaiiankrunchcompany.com, @hawaiiankrunch
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