Butternut Squash Dumplings

Servings: Serves 8

2 cups Gluten-Free Baking and Pancake Mix

1 cup rice milk

4 cups vegetable stock

1 cup butternut squash, roasted

1 teaspoon Agave Nectar, Amber & Organic

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!

Serving Size: 1 cup

Calories: 180

Total Fat: 1 g

Saturated Fat: 0 g

Protein: 3 g

Total Carbohydrate: 39 g

Dietary Fiber: 3 g

Cholesterol: 0 mg

Iron: 1 mg

Sodium: 560 mg

Calcium: 124 mg