With Rooibos and Oat Bran

 

2 Extra large eggs

100ml Sugar

80ml Cake Wheat Flour

60ml Oat Bran

15ml Maizena

1L Low fat milk

20ml Butter

1ml Salt

2ml Vanilla Essence

Cinnamon

125g Digestive bran biscuits “light”

Rooibos Jelly:

200ml Boiled water

250ml Cold water

2 Belinzona Organic Rooibos teabags

50-60ml Raw Honey

15ml Gelatine (clear & unflavoured)

Method:

Bring 200ml water to boil. Add Belinzona Organic Rooibos tea bags and boil slowly for a few minutes to enhance the taste and flavour of the rooibos water.  Leave tea bags in hot water and let it cool down for a few minutes.  Remove the teabags.  Add Honey to hot Rooibos water and stir until dissolved.  Add gelatine and stir briskly with a fork until dissolved.   Add 200ml cold water to make the Rooibos jelly. Let the jelly cool down to room temperature.

Method

    1. Bring the milk, butter and salt to boiling point in a pot. Remove from heat.
    2. Beat eggs and sugar in a medium mixing bowl.
    3. Add Flour, Oat Bran and Maizena to the egg mixture and beat until well mixed.
    4. Slowly pour the egg mixture into the milk while mixing with a whisk.
    5. Turn heat on and keep on mixing with a whisk until the milk and egg mixture back in the pot and bring to boiling point while stirring with a whisk.
    6. Boil slowly for 1 minute without stirring then remove from heat.
    7. Add Vanilla Essence and let the milk tart mixture cool town to room temperature.

Method for layers

  1. Arrange layers in 6 – 8 transparent glass bowls or use a dish with a diameter of ±25cm for a bigger desert or tart.

    Step 1:            Pour a layer of Rooibos jelly in the base of the bowls.  Leave glass bowls with jelly layer in the fridge for 10 minutes or until firmly set.

    Step 2:            Arrange a layer of crushed biscuits on top of the Rooibos jelly layer.

    Step 3:            Carefully spoon a milk tart layer on top of the biscuits layer.  Leave the bowls with milk tart layer in the fridge for 10-15 minutes to set.

    Repeat step 1 – 3 and sprinkle cinnamon over the top.

    Notes: its best left overnight to enhance the Rooibos flavour and to completely firm up.   

Dietitian Notes:

 

Oat bran is a soluble fibre which reduces blood sugar levels, decreases LDL (bad) cholesterol and is good for digestion.

The self-made Rooibos Jelly is high in antioxidants thanks to Belinzona Rooibos tea and raw honey used. Antioxidants are necessary to reduce toxins from the body. Antioxidants also enhance immune function.

It is better to make use of raw honey rather than regular/commercial honey.

Raw honey’s glycaemic index value is lower than regular honey, therefore better for diabetes and insulin resistance and blood sugar control.  

Raw and regular honey differs mainly in how they are processed.

Raw honey is less processed. It is taken from the beehive, strained and poured into the bottle.

Regular honey is more processed, it involves more steps such as pasteurization and filtration, and sometimes additives are added. 

Raw honey has more nutrients such as antioxidants and pollen, because it has not been reduced in the honey by processing.

Cinnamon is a spice that is made from the inner bark of trees.  It is high in cinnamaldehyde that is responsible for cinnamon’s health qualities. It is high in antioxidants which protects the body against inflammation.

Cinnamon is well known for its blood sugar lowering effects. Cinnamon slows the breakdown of carbohydrate in the digestive tract by interfering with digestive enzymes and also improves glucose uptake by the cells.

Cinnamon showed to reduce fasting blood glucose levels, having an anti-diabetic effect at an intake of 0.5-2 teaspoons per day.

Digestive bran biscuits “light” is a good choice because it is high in fibre and lower in fat.  Definitely a better choice biscuit to use in recipes, good for blood glucose control, healthy eating and digestion.

Dianda Snyman
Registered dietician RD(SA)

Dianda Snyman is a qualified dietician in private practice that is registered with the Health Professions Council of South Africa (HPCSA). As a qualified dietician she specialises in the science of human nutrition. Dianda have done varies talks and presentations on healthy eating and lifestyle change, vitamin and mineral supplementation, diabetes, elderly nutrition, pregnancy and lactation and sports nutrition. She also has extensive experience in hospital dietetics both in SA and the UK. The passion of Dianda is to make a difference in other peoples’ lives and to be part of the journey to their permanent life change!!

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