Vegan

Vegan Rhubarb Crisp

Vegan Rhubarb Crisp

recipe image

Ingredients:

  • * 1/2 cup maple syrup
  • * 1 cup water
  • * 2 tbsp cornstarch
  • * 3 1/2 cup rhubarb stalk, chopped tiny (i did 1/2 ” portion)
  • * 1/2 cup brown sugar
  • * 1 cup kamut flour
  • * 1 cup rolled oat
  • * 1 tsp cinnamon
  • * 1/3 cup vegan butter, melted (i mature earth steadiness)
  • * 2 tbsp non dairy milk (i mature almond milk)

Instructions:

  1. Pre-warmth your oven to 350F.
  2. Lightly grease an 8×8 baking dish with coconut oil or non-stick cooking spray.
  3. In a tiny pot, mix collectively the maple syrup, water and cornstarch over medium warmth. Bring to a boil, then simmer for about 5 minutes. Location aside.
  4. In a clear bowl, mix collectively the brown sugar, flour, oats, cinnamon, melted vegan butter and non-dairy milk. Disintegrate the entirety alongside alongside with your fingers.
  5. Press half of the crumb mixture into your baking pan, add the rhubarb, drizzle in the maple syrup mixture, then top with the final crumb mixture.
  6. Bake for 40-forty five minutes, or till the rhubarb can without distress be pierced via with a knife and the tip of the crisp is a delicate-weight golden brown.

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