What A Monday Blueberry Grunt

I am a firm believer that our mindset determines the outcome of most things. Even Mondays....approach it with a "bring it on" attitude and you'd be surprised how the day can shape up. However sometimes Monday is Monday. It feels like the longest day ever, no amount of coffee can perk you up and co-workers seem to carry a cloud of negative energy around them.

There's no better way to kill the grunt than to make grunt! So super easy and quick you will soon forget about the Monday blues.

Blueberry Almond Grunt

Fruit Base:

• 4 cups fresh or frozen wild blueberries
• 1/4 cup Stevia in the Raw
• 1/3 cup warm water
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• couple pinches of sea salt

Batter Topping:

• 3/4 cup oat flour (ground oats)
• 1/2 cup almond meal (ground almonds)
• 1/4 cup Stevia in the Raw
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup non-dairy milk (I use almond)
• 1 tsp pure vanilla extract
• 2 tbsp melted coconut oil

To prepare batter topping: In a large bowl, combine flour, almond meal, stevia, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine milk, vanilla, lemon zest, and oil. Add wet mixture to dry and stir, until just well combined. The batter should be fairly thick.

To prepare fruit mixture: In a large saucepan (that can be fitted with a lid) on medium-high heat, combine all ingredients. Stir occasionally as mixture comes to a boil, then reduce heat to medium-low and simmer, covered, for 3–4 minutes. Remove lid, scoop large spoonfuls of batter, and gently drop into fruit mixture. 

Cover with lid and cook for another 13 minutes (do not remove cover!). Remove cover, and if a toothpick inserted in center of a dumpling comes out clean, it is ready, otherwise cover and cook for another 1–2 minutes. Remove from heat.

Now you can either serve as is when it cools slightly or like I do, pop the dish under the broiler in the oven for 4-5 minutes to really crisp up the topping until golden.

Serves 4 to 6.