4 cups blueberries, rinsed, stemmed and patted dry
1 cup packed light brown sugar
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup oat milk or milk
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.
Recipe makes 6 servings.
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Find zinc in the following vegetarian food items: Whole grains (especially the germ and bran of the grain), nuts, tofu, leafy vegetables (lettuce, spinach, cabbage), root vegetables (onions, potatoes, carrots, celery, radishes), eggs and dairy products.