Organic apple crumble with oats and soy custard

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)

1. Preheat oven to 180°C.
2. Grind half oats into finer texture.
3. Mix fine oat powder and remaining rolled oats in sugar.
4. Add coconut oil and ground almond to form crumbs.
5. Set aside the crumble.

Preparation (Bake Apple and Crumble)

1. In a bowl, mix apple slices, sugar, brown rice syrup.
2. Mix cinnamon with sugar and sprinkle onto apple slices
3. Place apple slices in a shallow baking tray.
4. Top apple slices with crumble mixture.
5. Bake for about 30 minutes OR until the top becomes golden brown.

Preparation (Soy Custard)

1. Warm soya milk in a saucepan over medium heat.  Pay attention and do not let it boil.
2. In another saucepan, add 2 tbsp soya milk and custard or jelly powder and stir until smooth.
3. Blend in the eggs and vanilla extract.
4. Pour in the warm milk and whisk constantly.
5. Bring the saucepan over low heat.
6. Stir in the sugar and adjust sweetness according to your desire.
7. Let aside custard mixture to cool down slightly to thicken.
8. To serve – scoop apple crumble and warm soy custard.