Blueberry Grunt

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Blueberry Grunt

 

desserts, vegetarian

 

4 cups (2 pints) blueberries, rinsed, stemmed and patted dry

1 cup packed light brown sugar

1 cup unbleached flour

1/2 cup whole wheat pastry flour

2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3/4 cup oat milk or milk

 

 

Try this old-fashioned New England dessert from Vegetarian Times:

 

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 a medium bowl, sift flours, baking powder, salt, remaining

sugar, cinnamon and nutmeg. Add milk and mix just enough to moisten.

 

Drop dumplings by tablespoonfuls into boiling berries. Cover with a

tight-fitting lid and lower heat slightly. Cook without removing the lid for

15 minutes. Using a spoon, transfer the dumplings to a serving bowl and

surround with berry mixture. Spoon into dishes and serve topped with vanilla

ice cream or yogurt.

 

Eating healthy is no longer synonymous with 'bland' and 'boring'--thanks to

Vegetarian Times! Every issue of Vegetarian Times brings you exciting

vegetarian recipes that will satisfy (and surprise) even the most ardent

meat-loving dinner guest. Congratulate yourself on choosing to lead a

healthier life.

 

Abstracted from 'All American Desserts' by Kathy Farrell Kingsley

Vegetarian Times, July 2001.

 

 

 

 

Yield:

Preparation Time:

Contributor: Kathy Farrell Kingsley

 

 

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