When I began writing ed&bv, I had intended to include some vegan versions of traditional recipes from Atlantic Canada. Some of you that have TEV or that have been following my blog know that I grew up in Newfoundland. I posted about it before.
I did manage to put my twist on the Atlantic classic Blueberry Grunt recipe... my version being a healthier, flavorful Berry Apple Grunt.
Growing up, picking blueberries was one of my favorite things to do with our family. We could drive out to spots in the country and just pick for hours. I loved it. The berries we picked in the wild were much smaller than the berries I now buy out west. And although I prefer the sweetness of the big plump blueberries, the wild blueberries of Newfoundland are certainly more flavorful.
My version of this recipe uses a combination of blueberries, strawberries, and apples, and is made without white flour or white sugar. As you might suspect, I've also made it wheat-free and without margarine.
While this is classified as a dessert, my version is not overly sweet. I've made it for breakfast for the girls, pairing it with soy yogurt. If you do make it for dessert, try serving it with some non-dairy ice cream or Macadamia Maple Butter Cream from ed&bv.
The method of cooking is simple. The berries are combined with sweetener and flavorings in a saucepan. As it simmers, sweet batter dumplings are added to the mixture, and the pot is covered for the dumplings to steam and cook. The name 'grunt' comes from the sound that the steaming berries and pudding make as it cooks in the covered pot.
Personally, I've never heard any grunting from the dessert... only grunting from family asking for seconds.