Ingredients
SERVES: 2
GRANOLA
TURMERIC CUSTARD
Method
- Remove the cores from the apples, leaving the skin on, then cut into bite size pieces. Cut the rhubarb into 5cm lengths. Remove the leaves from the strawberries and cut in half lengthways.
- Place the apple, rhubarb, strawberries, and maple syrup into a saucepan. Cover with a lid and cook over a low heat until the rhubarb and apple are soft.
- To make the granola, preheat the oven to 180°C and line 2 trays with baking paper. Place all ingredients into a large bowl and mix well. Spread the mixture evenly over both trays and cook in the oven for 10 minutes. Remove from the oven, give the mixture on each tray a good stir, then place back in the oven to cook for a further 10 minutes. Remove from the oven and set aside to cool (it will go crunchy when cooled).
- To make the turmeric custard, mix the cornflour with the water in a glass to make a slurry. Place a saucepan over a high heat. Add the soy milk, maple syrup, vanilla paste, and turmeric, then bring to a simmer. Add the cornflour slurry and stir continuously until the milk boils and thickens. Simmer for 3 minutes, stirring continuously.
- To serve, place the cooked fruit mixture into bowls. Top with granola, turmeric custard, and a sprinkle of desiccated coconut.
TIP: Store extra granola in an airtight container in the pantry. It will keep for months.
