Oats have a low Glycemic Index that helps to keep blood sugar steady. It contributes B vitamins, calcium, magnesium, iron, zinc and soluble fiber. It is also a great breakfast for those with diabetes, and those with high cholesterol and blood pressure.
Ingredients (4 servings)
2 USDA Organic Green Apples, cored and sliced
2 USDA Organic Red Apples, cored and sliced
Pinch of Cinnamon Powder (optional)
1 tbsp USDA Organic Unrefined Sugar
1 tbsp USDA Organic Brown Rice Syrup
¼ tsp vanilla extract
Crumble
60g USDA Organic Rolled Oats
1 tbsp USDA Organic Unrefined Sugar
2 tbsp USDA Organic Coconut Oil
2 tbsp USDA Organic Ground Almond
Soy Custard
1 cup USDA Organic Soy Milk (original or vanilla flavour)
2 tbsp USDA Organic Soy Milk
2 tbsp USDA Organic Unrefined Sugar (grind to powdery sugar)
1 tbsp Custard or Jelly Powder
2 Eggs
¼ tsp vanilla extract
Preparation (Make Crumble)
- Preheat oven to 180°C.
- Grind half oats into finer texture.
- Mix fine oat powder and remaining rolled oats in sugar.
- Add coconut oil and ground almond to form crumbs.
- Set aside the crumble.
Preparation (Bake Apple and Crumble)
- In a bowl, mix apple slices, sugar, brown rice syrup.
- Mix cinnamon with sugar and sprinkle onto apple slices
- Place apple slices in a shallow baking tray.
- Top apple slices with crumble mixture.
- Bake for about 30 minutes OR until the top becomes golden brown.
Preparation (Soy Custard)
- Warm soya milk in a saucepan over medium heat. Pay attention and do not let it boil.
- In another saucepan, add 2 tbsp soya milk and custard or jelly powder and stir until smooth.
- Blend in the eggs and vanilla extract.
- Pour in the warm milk and whisk constantly.
- Bring the saucepan over low heat.
- Stir in the sugar and adjust sweetness according to your desire.
- Let aside custard mixture to cool down slightly to thicken.
- To serve – scoop apple crumble and warm soy custard.
