An Allergen-Friendly Birthday: Blueberry Grunt

This weekend we’re celebrating my roommate’s birthday.  But, we’re an allergen-sensitive duo.  Between the two of us, we need food that is gluten, dairy, egg, cruelty (yes, I’m allergic to cruelty), soy, and peanut-free.  At the same time, as two first-year grad students in a new town, I want to give my roommate a taste of her native Nova Scotia for her birthday away from home.

So here goes!

Allergen-friendly Blueberry Grunt:

For this stove-top dessert, the hardest part is finding a soy-free all purpose gluten-free flour, but thanks to the careful eye of my mother, we found some! Thanks Mom!

After that, it’s pretty much smooth sailing.  Heat 4 cups of fresh or frozen blueberries in a heavy-bottomed or cast iron pot with 1 cup water (less if frozen fruit) and bring to a boil.  Stir in 1 cup sugar (or 1/2 cup agave syrup) and the juice from one lemon.  Let simmer 15-20 mins until the blueberries are cooked down and ooey gooey good.

Meanwhile, in a large mixing bowl, stir together 1.5 cups flour, the zest of the lemon, 1/4 tsp salt, 1/4 tsp nutmeg, 1/2 tsp cinnamon, and 2 tsp baking powder.  With a fork, mix in 3/4 cups unsweetened coconut or almond milk.  Then plop the dumplings into the skillet full of blueberry sauce.

Cover with a tight lid and simmer over medium heat 10-15 mins until the dumplings are puffy and test done with a toothpick.  Serve hot in a bowl with cold almond yogurt or ice cream.

Happy birthday to my Canadian co-denizen!!   

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