Yeast Dumplings with Blueberries and Chia Seed Sauce
Yeast dumplings with blueberries and chia seed sauce - Simply delicious again and again
Healthy, because
Even smarter
Nutritional values
Due to the fruit sauce, there is a considerable portion of phytochemicals for the defenses and cell protection. Chia seeds have plenty of anti-inflammatory omega-3 fatty acids.
For even more fiber, you can replace the spelt flour type 630 with whole spelt flour.
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 0.07 mg | (9 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87.5 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 609 mg | (15 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 8.1 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 153.9 mg | |||
| Cholesterol | 52.3 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 22 ozs Blueberries (frozen)
- 1 ½ ozs honey (4 TBSP.)
- 3 ½ ozs Grape juice
- 1 stalk cinnamon
- 1 tsp cornstarch
- 1 cube fresh Yeast
- 4 ozs lukewarm milk (whole)
- 9 ozs Whole Grain Spelt Flour
- 4 ozs Spelt flour (Type 630)
- 1 organic lemon
- salt
- 1 egg
- 2 ¼ ozs soft butter
- ¾ oz Chia seeds (3 TBSP.)
Preparation steps
Bring berries to a boil in a saucepan with 2 tablespoons honey, juice, and cinnamon. Lightly mash berries and simmer over low heat for 5 minutes. Mix cornstarch with a little cold water, add to berries and cook over low heat, stirring, for 1 minute. Then let cool for 10 minutes. Fill 4 ice cube molds with the fruit sauce and freeze for 2 hours; set aside remaining sauce.
For the dumplings, mix yeast with remaining honey and milk in a bowl, dust with a little wholemeal spelt flour and let rise, covered, in a warm place for 20 minutes. Add remaining whole wheat flour, 3.5 ounces spelt flour, lemon zest, 1 pinch of salt, egg and 2 ounces butter to the pre-dough and knead into a smooth yeast dough. Let dough rise for about 1 hour.
Dust dough with remaining flour and form into a roll on a work surface and cut 4 equal pieces from it. Shape the pieces round with your hands and flatten. Remove ice cube molds from freezer and place 1 cube on each dough blank. Fold edges of dough over filling, press together and twist into balls in a circular motion on work surface. Cover and let rise, seam side down, for 20 minutes.
In a pot with a greased steamer insert, bring water to a boil. Pour in yeast dumplings and steam for 20 minutes.
Divide sauce among plates, place the yeast dumpling on top and sprinkle with chia seeds.
