Today we decided to make a vegan, whole-food recipe without industrial sugar. And we promise you: these apricot dumplings taste really dreamy! The nice thing is that “despite” the wholesomeness that this dish brings – or perhaps because of it – the pleasure does not take a back seat. We wish you good luck and enjoy these excellent apricot dumplings!
- 8 tablespoons wholemeal flour (freshly ground with your
Salzburg grain mill
- 4 tablespoons cornstarch (e.g. cornflour)
- 300 g natural tofu
- 5 tablespoons soy yogurt
- 1 pinch of salt
- Date sugar for sweetening (amount to taste)
- Organic apricots
- 10 TBSP.
- ¼ tsp cinnamon
- Date sugar
Preparation of the apricot dumplings
First, cut the tofu into smaller pieces so that they fit into a tall container. Then puree the tofu with a hand blender. Then add the whole wheat flour, cornstarch, soy yogurt, a pinch of salt and date sugar and knead together with the pureed tofu to form a dough. Then let rest for 20-30 minutes.
Then wash the apricots and put a saucepan with water and a little salt. Meanwhile, heat the water, form the dumplings with the apricots in the center. Then put the finished dumplings into boiling water. The apricot dumplings are ready when they float to the top.
In a separate pan, heat some coconut oil and add the whole wheat crumbs, cinnamon and date sugar. Turn the cooked dumplings in it. Now serve the apricot dumplings with the breadcrumbs and enjoy. Careful – watch the core when eating!
P.S. For the “sweet” among you here’s another
blueberry muffins recipe >>
P.P.S. Did you already know our 9 reasons why it pays to grind flour fresh? HERE they are >>