20-25 min prep, 15-20 minute cooking time

(NB: Will need to allow soaking time for cashews as well, I normally do this for as little as 30 minutes but this does depend on your blender.)

 

Granola Topping

1 Cup Oats

½ Cup Besan flour (or wholegrain flour of your choice)

2 tbspn Panella (evaporated cane sugar or your granulated sweetner of choice)

2 tbspn Brown Rice Malt Syrup

1 tsp Cinnamon

1 tsp Sesame seeds

1 tbspn Sunflower seeds

1 tbspn Pumpkin seeds

 

Method

  1. Measure all ingredients and put into bowl

  2. Mix well

  3. Put on prepared tray

  4. Bake at 180 C for 10 – 15 minutes

 

Apple Mousse

6 Granny Smith Apples

1 Tsp. cinnamon

 

Method

  1. Peel apples

  2. Slice apples

  3. Put in pot, cover and cook for 5-10 minutes on medium low until soft

  4. Add cinnamon and blend

 

For Custard recipe please see 

NB: Stop after blending, don't cook the custard as it is ready to go for this parfait recipe.

 

To Plate

  • Put applesauce in bottom of cup

  • Place warm custard on next

  • Top with granola

  • Serve

 

NB You can chill the apple and custard first if you would prefer a cold dish for a summer’s day

Apple & Mandarin Custard Parfait

Sarah Eve Matthews  ©2018