18 February 2007

Blueberry Grunt

My Organic Blueberry Grunt Recipe
serves 3 to 4 people
2c frozen or fresh blueberries, organic
1/2c. raw sugar
1/2c. spelt flour
1/4c. stone ground whole wheat flour
1t. baking powder
1/8t. sea salt
1/4t. ground cinnamon
1/8t. nutmeg
1/3c. + 2T. soymilk

Method: In a 2 or 3 quart saucepot, combine berries and half of the sugar. Cook over medium heat, stirring often until the berries come to a boil. Meanwhile, in a medium bowl, combine flours, baking powder, sea salt, remaining sugar, cinnamon and nutmeg in a bowl. Add milk, just to moisten.
Drop tablespoon-fulls of batter into the boiling blueberries. You can let them touch each other, they will seperate. Cover with a tight fitting lid and lower heat to med-low. Cook without lifting the lid for 15 minutes. To serve, use a large, flat spoon and lift out "cakes" and serve with ice cream. It is also good alone, but always better with ice cream.

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