Blackberry
Dumplings

1 1/3 cups (5.5 ounces) oat flour and 1 cup plus 2 tablespoons (5.5 ounces) buckwheat flour and 1 1/4 cups (5 ounces) yellow cornmeal, or 1 pound any whole-grain flour
2 1/2 tablespoons freshly ground flaxseeds (1 tablespoon seeds)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon dried mint, finely crumbled
1/2 teaspoon powdered ginger
1/2 teaspoon salt
3/4 cup soy milk or nut milk
1 tablespoon corn oil
1 tablespoon vegetable glycerin or 1 tsp. liquid stevia (optional)
1 teaspoon vanilla extract
1 cup cooked brown rice
1 tablespoon lecithin granules

4 cups unsweetened blackberry juice or other fruit juice
1/4 cup kudzu or arrowroot
1/2 tsp. liquid stevia
1 tablespoon red wine
1/2 teaspoon amaretto extract (optional)
1/4 teaspoon freshly ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon liquid stevia (optional)
2 cups wild blackberries

1. To make the dumplings: In a large bowl, mix together the flours, ground flaxseeds, cream of tartar, baking soda, mint, ginger, and salt.

2. In a medium-size bowl, mix together the soy milk, corn oil, vegetable glycerin, and vanilla. Mix the wet ingredients into the dry ingredients. Stir in the brown rice and lecithin. Shape the dough into about 32 balls, 1 inch in diameter.

3. To make the sauce: Mix together all the sauce ingredients except the blackberries in a large saucepan and bring the pot to a boil over medium heat, stirring often.

4. Add the dumplings, reduce the heat to low, and simmer, covered, for 15 minutes. Add the blackberries and simmer, covered, for another 5 minutes.