Karlie Kloss,Approved Blueberry Granola Crisp Recipe Of Vegan, Gluten-Free
“Some of my fondest recollections of summer incorporate my mother’s freshly baked fruit crisps,” composes Elizabeth Stein, organizer of natural food organization Purely Elizabeth. “If there were one sort of dessert that I could eat for whatever is left of my life, this would be it.” So when it came time to make her new cookbook Eating Purely, a fruit crisp needed to make the cut. “This is a redesigned, hassle-free form of my mother’s recipe, where fruits can undoubtedly be swapped for whatever is in season,” she writes in the book, which offers more than 100 all-natural, organic, and gluten-free recipes. What’s more, Stein isn’t the main fruit crisp fan; Karlie Kloss, a Purely Elizabeth Ancient Grain Granola devotee, additionally considers this tasty dessert among her most loved recipes.
Blueberry Granola Crisp
3 cups blueberries, fresh or frozen
½ cup coconut sugar
½ lemon, juiced
3 tsp. cinnamon
2 T arrowroot powder
2 cups Purely Elizabeth Ancient Grain Granola
2 T coconut oil or vegan butter
Preheat oven to 350 degrees. In an expansive bowl, toss blueberries with the sugar, lemon squeeze, cinnamon, and arrowroot then spread in a baking dish. In a little bowl, mix the granola with the coconut oil or vegan butter. Sprinkle on the fixing and bake for 20 minutes, or until the garnish is golden and the filling is bubbling. Serve with coconut-based dessert. “Some of my most loved brands incorporate So Delicious, Steve’s, and Luna and Larry’s Coconut Bliss,” she composes.