Spiced Blueberry Grunt

• 4 cups fresh blueberries
• 12 cup golden brown sugar
• 14 cup mild light molasses
• 14 cup water
• 3 tablespoons fresh lemon juice
• 2 teaspoons lemon peel (finely grated)
• 14 teaspoon ground nutmeg
• 14 teaspoon ground cloves
• 1 12 cups spelt flour
• 2 tablespoons unbleached cane sugar
• 2 teaspoons baking powder
• 34 teaspoon fine sea salt
• 3 tablespoons vegan margarine (chilled and cut into 1/4 inch cubes)
• 34 cup non-dairy milk substitute
• 1 cup whipping cream or 1 cup vanilla ice cream

1. Make the filling by mixing all the ingredients in a 12 inch skillet.
2. Bring to a boil over medium-high heat, simmer until the sugar dissolves.
3. Reduce the heat to medium and simmer until the berries get soft and the mixture thickens slightly, about 10 minutes.
4. To prepare the dumplings whisk the flour, sugar, baking powder and salt in a medium bowl.
5. Add the butter and mix with a fork until the butter flour mixture resembles fine meal.
6. Add the milk and stir until just blended.
7. This should produce a sticky dough.
8. Drop by tablespoons full into the simmering berry mixture, placing the dough balls close together.
9. Reduce the heat to medium-low; cover the skillet and simmer until the dumplings are firm and tester inserted into them comes out clean -- about 25 minutes.
10. Scoop warm dessert into bowls.
11. Top with whipped cream or vanilla ice cream.

fresh blueberries, golden brown sugar, light molasses, water, lemon juice, lemon peel, ground nutmeg, ground cloves, flour, cane sugar, baking powder, salt, margarine, nondairy milk substitute, whipping cream

Taken from www.food.com/recipe/spiced-blueberry-grunt-244951 (may not work)