1 cup organic sprouted hard white flour
1 tbs organic evaporated cane juice crystals
1 tsp aluminum free baking powder
Pinch of real sea salt
1 stick organic cultured butter
1/4 cup whole raw milk
4 cups organic fresh or frozen blueberries
2 cups purified water
1/4 tsp organic vanilla bean powder
1 cup raw lavender infused honey (or 1 cup raw honey and 1 tbs lavender buds)
Stir flour, 1 tbs sugar, baking powder and salt together. Cut the butter into small pats and cut the butter into dry ingredients using a pastry cutter. Add milk to dough. Set aside.
In a large saucepan add blueberries, water, honey, vanilla bean powder. Bring to a boil. Drop dumpling dough into hot boiling berries by the tablespoon. Cover pot and turn heat to low and simmer for 25-30 minutes. Do not lift lid until after the time has passed. Do not stir dumplings.
Lavender cream:
1 pint raw cream
1 heaping TBS of lavender infused raw honey
1 tsp vanilla extract
1/4 tsp organic vanilla bean powder
Whip. Serve on top of the blueberry lavender dumplings.
1 tbs organic evaporated cane juice crystals
1 tsp aluminum free baking powder
Pinch of real sea salt
1 stick organic cultured butter
1/4 cup whole raw milk
4 cups organic fresh or frozen blueberries
2 cups purified water
1/4 tsp organic vanilla bean powder
1 cup raw lavender infused honey (or 1 cup raw honey and 1 tbs lavender buds)
Stir flour, 1 tbs sugar, baking powder and salt together. Cut the butter into small pats and cut the butter into dry ingredients using a pastry cutter. Add milk to dough. Set aside.
In a large saucepan add blueberries, water, honey, vanilla bean powder. Bring to a boil. Drop dumpling dough into hot boiling berries by the tablespoon. Cover pot and turn heat to low and simmer for 25-30 minutes. Do not lift lid until after the time has passed. Do not stir dumplings.
Lavender cream:
1 pint raw cream
1 heaping TBS of lavender infused raw honey
1 tsp vanilla extract
1/4 tsp organic vanilla bean powder
Whip. Serve on top of the blueberry lavender dumplings.