5.28.13
Gluten-Free Vegan Blueberry Granola Crisp

Even those of us who eat super clean have our weak spots. For Elizabeth, the creator of Purely Elizabeth cereals and baking mixes, that weakness was for baked goods. We can relate. And so, we’re grateful that this carb-craving sweet-tooth has developed a line of granolas, cookie mixes and baking ingredients that do the job in a healthy, organic and nourishing way.  Elizabeth’s recipe below is perfect for summer – an all-American blueberry crisp that’s full of whole food, healthy ingredients. Find out a bit about the stand-out ingredients in this crisp and get to kitchen-testing before BBQ season is in full swing!

Coconut Oil: Coconut oil is made up of lauric acid, a medium-chain fatty acid found in mother’s milk that supports healthy metabolism as well as offering anti-fungal, anti-viral and anti-bacterial properties. The medium chain fatty acids get used as energy rather then being stored as fat in the body. Unlike other fats, coconut oil is high in medium-chain fatty acids that help you to lose weight, lower cholesterol, improve diabetic conditions and reduce the risk of heart disease.

Coconut sugar: Coconut sugar is made from the sap or nectar of the palm tree flower. The Food and Agriculture Organization has even named this sugar the world’s most sustainable sweetener. Measuring low on the glycemic index (35), it is also nutrient rich – high in many vitamins and minerals such as potassium, magnesium, zinc, iron, and b Vitamins. Coconut sugar is my favorite sweetener to use for any sugar substitute due to its taste and health properties. It’s also simple to swap into any recipes as it has a 1 to 1 ratio to regular sugar!

  • Gluten-Free Vegan Blueberry Granola Crisp

  • Ingredients:

    Ingredients:

    3 cups blueberries, fresh or frozen
    Juice of ½ a lemon
    ½ cup coconut sugar
    3 tsp cinnamon
    2 tbsp arrowroot powder

    Topping:

    2 cups of Purely Elizabeth Ancient Grain Granola
    2 tbsp of coconut oil or vegan butter

  • Directions:

    Preheat oven to 350 degrees

    In a large bowl, toss blueberries with the sugar, lemon juice, cinnamon and arrowroot, then spread in a baking dish. In a small bowl, combine the granola with the coconut oil. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling.

    Let cool for 20 minutes, then serve with coconut-based ice cream!

  • Win Purely Elizabeth!

    Win Purely Elizabeth’s Ancient Grain Granola Sampler 4-Pack - including all four flavors: original, cranberry pecan, pumpkin fig and blueberry hemp! Leave your favorite gluten-free or vegan baking tip below to be entered to win. Yum!


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Leave A Comment

  1. YUM! 🙂 Wonder if the granola would work for rhubarb crunch as well

    robyn | 05.28.2013 | Reply
    • Definitely, Robyn – win all the granola flavors in today’s granola roundup!

      Suzanne Hall | 05.28.2013 | Reply
  2. Looks AHHHHMAZING! My favorite vegan/gluten free tip is to eat REAL whole foods as opposed to store bought processed items. If you don’t understand the ingredients, it’s probably not good for you. I am all about the coconut oil and coconut sugar in the recipe above and use all coconut products in my recipes too!

    sheri clemente | 05.28.2013 | Reply
  3. Vegan baking is all about letting the food taste like exactly what it is. Rather than covering up/processing your ingredients, use fresh/natural ingredients and let them be the stars of your dish. Gluten/animal products are NOT necessary to have a delicious, healthy dessert.

    Kim | 05.29.2013 | Reply
  4. My gluten free/vegan tip is to use ingredients that aren’t commonly used together, such as an apple/strawberry crumble, or grilled pineapple garnished with cilantro. Always an adventure to see how the flavors enhance each other, and tasty too!

    kelly | 05.29.2013 | Reply
  5. My tip is buckwheat flour – delicious nutty taste and texture. I throw it in everything!

    Hannah | 05.30.2013 | Reply
  6. Yummers! I’m thinking about taking this recipe one step further and adding peaches. Thank you for the coconut sugar tip – can’t wait to try it!

    Melissa | 05.30.2013 | Reply
  7. My baking tip is coconut flour. I love to make muffins with it! I love it!

    Taylor | 05.30.2013 | Reply
  8. When baking a vegan cake and your looking for a little extra oomph add 1tbs of apple cider vinegar to your milk substitute (1tbs to 1 cup of milk substitute) *hint its a great “butter”milk sub as well.

  9. THANK YOU FOR ALL OF YOUR COMMENTS – WE’RE GETTING HUNGRY JUST READING THEM! CONGRATS TO OUR WINNER, SHERI!

    The Chalkboard | 06.04.2013 | Reply


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