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Servings:
Serves 4
1 cup
rice milk
4 cups
vegetable stock
1 cup
butternut squash, roasted
1 teaspoon
Gluten-free, allergen-friendly, and using only 5 ingredients
- In a large bowl combine baking and pancake mix with rice milk until dough is formed.
- Roll dough to ¼ inch thick and 1 inch in length.
- In a large blender combine vegetable stock with roasted butternut squash until fully combined.
- Place butternut squash liquid into a saucepan on medium heat.
- Once the liquid has reached a soft boil, place dumplings in and allow for the dumplings to become fully immersed in the butternut squash liquid.
- Add agave nectar and stir occasionally for 10 to15 minutes or until the dumplings are fully cooked.
- Serve warm and enjoy!
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Nutritional Information
Calories:
350
Total Fat:
2.5 g
Saturated Fat:
0 g
Protein:
6 g
Total Carbohydrate:
77 g
Dietary Fiber:
3 g
Cholesterol:
0 mg
Iron:
2 mg
Sodium:
1120 mg
Calcium:
250 mg
