For the Apples:

1. Pre-heat oven to 350°F (180°C) and line with parchment paper (or grease) a small baking sheet.

2. Place the apples, Crystal Margarine, sugar, and spices in a bowl. Stir well to combine.

3. Spread apples out in one layer on the baking sheet and place in preheated oven. Bake for 25 minutes, stirring apples halfway through, then remove and set aside to cool.

For the Tapioca Pudding:

1. While the apples are roasting, make the pudding.

2. In a medium sized saucepan place the milk or milk substitute, tapioca and salt; allow to stand for 5 minutes.

3. Place pot over medium low heat; stirring slowly bring to a boil.

4. Reduce heat to low and allow pudding to gently simmer, stirring occasionally to keep from sticking. Simmer until slightly thickened, about 4-6 minutes (pudding will continue to thicken as it cools).

5. Remove pot from heat and stir in the maple syrup, Crystal Margarine, vanilla, and sea salt.

6. Immediately spoon pudding into 4 serving dishes with at least a 3/4 cup (180 ml) capacity.

7. Serve tapioca pudding warm, at room temperature or chilled, topped with the roasted apples and toasted almonds (if using).

Chef’s Tip

• This pudding can be served warm, at room temperature, or chilled. If chilling in the refrigerator before serving, place a piece of plastic wrap directly on the surface of the pudding so a skin does not form.