1 1/2 cups spelt flour (buckwheat, wholewheat, or regular self-rising)
1/2 tsp baking powder
2 ml salt (1/4 tsp)
45g coconut oil (about 1 heaped tbsp)
1 tbsp coconut sugar
1/2 cup aquafaba (chickpea brine)
100ml almond milk
100 ml cold water
cinnamon
1/3 cup coconut sugar
1 tbsp quince jelly
coconut cream
Method
Sift together the salt, flour and baking powder.
Rub in the coconut oil until it resembles breadcrumbs.
Mix the sugar, Aquafaba, milk, and the water.
Mix the wet ingredients into the dry until you’ve reached the desired consistency.
In a pot on the stove add about 1/2 of the way water with a bit of salt and bring it to a boil.
Now it is time to cook the dumplings, have a glass with cold water ready so you can place the dessert spoon in it once you start adding the dumplings to the boiling water. (Transferring your spoon into the cold water every time will ensure that the dumplings are equally sized and do not stick to the spoon.
Spoon about 4 dumplings at a time into the boiling water, close the lid of the pot, and do not open it until seven minutes have passed, remove once cooked and repeat until the dough is finished.
Remove some of the water from the pot, but leave about 3/4 cup of water inside to make the syrup.
Scoop about 1 heaped tablespoon of quince jelly, and sugar into the water, along with some cinnamon and a tbsp of rum.
Let it simmer for a few minutes till it thickens slightly and serve with the dumplings and coconut cream.
