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Sunday, April 15, 2012

Eat:Vegan Berry Grunts

I'm on a bit of a baking kick; there is something so uplifting in home made goodies. There is a comfort and an aroma that fills the entire house, (or apartment). I love it, a warm treat for a somewhat moody day. 
This Berry Grunt recipe is ridiculously easy; and devilishly good. 


Berry Filling:
4 cups frozen berries ( I like Stahlbush Island Farms berries best because they are sustainable grown and relatively local.)
3/4 sucanat or raw cane sugar
1 lemon, juiced
1 tbsp vanilla
1/2 cup water
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger

Pastry Mix:
1 cup whole wheat flour
1 cup spelt flour
1tbs baking powder
1 tsp baking soda
1 tsp cinnamon, 
1/2 tsp salt
1/4 cup coconut oil, or earth balance margarine
1 cup vanilla soy milk (or alternative)
2 tbsp agave syrup

Preheat the oven to 400 F

In a large sauce pan combine the berries, lemon juice, and the water. Stirring until the berries are thawed and the mixture is beginning to simmer. Add the sugar, vanilla, Cinnamon, nutmeg, and ginger. Remove from the heat, and mix until the sugar is dissolved. Set the berries aside. 

In a large mixing bowl combine the flours, baking powder, baking soda, salt and cinnamon. Cut the coconut oil or margarine into the flour mix. Until you get a crumbly mixture. 

Transfer your berry mix to a baking friendly dish. I tend to use a loaf pan. 

Add the soy milk, and agave syrup to the flour/margarine to form a soft biscuit dough. Break the dough of in clumps and layer it on top of the berries. Sprinkle with some extra sugar and bake for 20 minutes. 

Serve warm, and enjoy!

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