For the Fig Dumplings
- 3/ 4 cup icelandic style vegan yogurt
- 2 cups plus 1 tablespoon oat flour
- 1/ 4 cup peanut butter
- 3 tablespoons applesauce
- 1 pinch salt
- 2 pinches raw cane sugar
- 7-8 figs, washed and stems cut off
For the Coating
- 2-4 tablespoons poppy seeds
- 2-3 teaspoons raw cane sugar
Mix all ingredients for the dumpling dough, except the figs. In a large pot, bring enough water to boil to cover all the dumplings. Moisten your hands and take 1-2 tablespoons of dough. Wrap around a fig, then shape into a round ball. Using a moistened ladle, carefully lay the dumpling in the boiling water. Repeat with remaining dough and figs. Reduce heat to medium-low and simmer for 8 minutes.
Mix ingredients for coating in a bowl.
Once the dumplings are floating in the water (should be once 8 minutes are up), remove from the water. Roll each dumplings in the poppy seed coating.