Blueberry Grunt

Recipe Ingredients

4 cups	948ml	Blueberries - (2 pints) - rinsed, stemmed,
		And patted dry
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1 cup	62g / 2.2oz	Unbleached flour
1/2 cup	31g / 1.1oz	Whole-wheat pastry flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
3/4 cup	177ml	Oat milk
		= (or milk)

Recipe Instructions

In large non-aluminum saucepan, combine berries and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.

Meanwhile, in medium bowl, sift flours, baking powder, salt, remaining 1/2 cup sugar, cinnamon and nutmeg. Add oat milk, mixing just to moisten.

Drop dumplings by tablespoonfuls into boiling berries. Cover with tight-fitting lid. Lower heat slightly. Cook without lifting lid, about 15 minutes. Using large spoon, transfer dumplings to serving bowl. Surround with berry mixture.

Spoon dumplings and fruit into dishes and serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.

This recipe yields 8 servings.

Per Serving: 206 Cal; 4g Prot; 1g Total Fat (0 Sat. Fat); 47g Carb.; 0mg Chol; 91mg Sod.; 3g Fiber.

Source:
Vegetarian Times, July 2001

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