Finalist for the 2012 Spar for the Spurtle. High Fiber, Low Fat, Soy Free.
Servings
16 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
Dumplings
24 oz
frozen Raspberries
1-1/2 cups
Sugar
1-1/2 cups
Water
or juice, lemonade or red wine
1 Tbsp
Vanilla Extract
2-1/4 cups
Buttermilk Biscuit Mix
*
1-1/2 cups
Milk
cold
2 tsp
Ground Cinnamon
2 Tbsp
Unsalted Butter
(softened)
1 Tbsp
Butter Flavored Granules
2 cups
Steel Cut Oats
or Organic Steel Cut Oats*, cooked to package directions (include salt)
Crunchy Granola Topping (optional)
1 cup
Thick Rolled Oats
or Organic Thick Rolled Oats*
1 cup
Pecans
chopped
2 Tbsp
Sugar
2 Tbsp
Ground Cinnamon
1 pinch
Sea Salt
2 Tbsp
Unsalted Butter
1/2 cup
Molasses
Instructions
Dumplings
In a heavy bottom stock pot, combine raspberries, sugar, liquid of choice and vanilla extract. Bring to a medium simmer.
In a medium mixing bowl, gently stir together buttermilk biscuit mix, cold milk, cinnamon, soft butter, butter flavored granules, and cooked steel cut oats.
Drop the mixture by large tablespoons into the simmering raspberry liquid allowing room in between each. Cover; bring to an easy boil for 7 minutes. Turn off heat and allow to cool slightly. Remove lid and allow to rest for 10 minutes.
Serve dumplings warm with ice cream or freshly whipped cream, fresh raspberries, mint, oat granola and cinnamon garnish.
Makes 16 servings.
Crunchy Granola Topping (optional)
Combine oats, pecan pieces, sugar, cinnamon and salt. Toast in a dry heavy skillet until light brown.
Add butter and molasses. Cook until it begins to get sticky and then turn off heat. Serve hot or at room temperature.