Custard Apple Baked Oats With Pumpkin Cookie

Pumpkin Cookie Ingredients

40g raw pumpkin/ 27g pumpkin purée (I’m using Japanese pumpkin, which has higher calorie than butternut squash)3g coconut flour9g unflavoured soy protein isolate @myvegan3g egg white protein powder/ flaxmeal/ chia seeds/ normal egg white but may not need extra water0.3g baking powder1 g lemon juice/ ACVPumpkin spice14g syrup/ honey8g water/ milk

Baked Oats

35g oat flour100g apple30g salted caramel soy protein isolate @myvegan10g unflavoured soy protein isolate @myvegan170g water/ milk2g baking powderSaltPumpkin spice/ cinnamon powder5g vanilla pudding mix @simplydelishnatural / custard powder50g milk1g @gerber cereal puffs

Method

1. Preheat oven to 190 (fan-forced) / 200 w/out2. Optional: steam or bake pumpkin until soften n mash3. Mix ingredients for cookie and shape like an apple4. Bake cookie for 7-8 mins (not fully baked yet) and let cool5. Cut apple then mix with sugar lemon water and microwave on high for 1-2 mins (optional for microwaving)6. Mix other ingredients together and mix apples afterwards7. Mix custard powder/ pudding mix with milk and microwave on high for ard 1 min until thicken8. Grease skillet/ bowl and pour 2/3 batter9. Make a small hole in the middle and place custard, then cover with remaining batter10. Bake for 18 mins in total – add cookie n raisin on top after 15 mins (3 mins before finishing) – u can bake longer if u don’t like a half-baked and fudgey texture – perhaps up to 30 mins if not using a skillet11. Let cool for 5 mins and place stars puff on top/ any toppings u like