Natural Moogs


Poppy seed marzipan muffins

Lately I bought a big bag of grounded poppy seeds. It was a special offer and I couldn’t resist! I love poppy seeds in all variations however grounded poppy seeds can’t be stored too long because the fat they contain can turn rancid very quickly. I recommend buying whole poppy seeds and grinding them yourself if you have an appropriate mill at home. As I don’t have a mill which can handle fatty ingredients and I have to buy the seeds already ground. The poppy seed marzipan muffins recipe includes a big amount of poppy seeds but no need to worry about the addiction potential which you hear so often in association with the poppy seed. The addicting opium is mainly in the milk like sap of the poppy.

Poppy seeds are really good for your heart, muscles and brain. Poppy seeds are rich in iron, calcium, magnesium, potassium and protein. The poppy in Greece is a symbol of fertility because the ingredient papaverine in the poppy seeds benefits the blood congestion in the male’s penis and their virility.

Now the sugar-free marzipan can be a challenge to buy in a store. I recommend to buy it either online or try to make it on your own. There are multiple recipes in the internet for self-made marzipan but I have to admit that I never tried to make marzipan and just bought it. I was lucky to find sugar-free marzipan in an Irish and German shop. One was made with honey the other one with isomalt sweetener. The honey marzipan was definitely the better one and the one I would recommend.

I made this recipe and brought them to work. My colleagues loved them and couldn’t believe the health benefits. They even asked for the recipe which is always the biggest compliment. So even if your friends are not so much interested in a healthy lifestyle you just need to find the right recipes and they won’t even notice that you brought them a healthy dessert.

Here you can see the two different marzipans types I was using.

Just form little pancakes, place the chocolate in the middle and form a little ball.

Mix all the ingredients for the dough.

Fill half of the dough in your forms, place the marzipan balls in the middle and cover with the remaining other half of the dough.

Poppy seed Marzipan Muffins


  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m
  • Yield: 12 muffins


  • 200 grams marzipan (sugarfree)
  • 25 grams chocolate
  • 140 grams grounded almonds or haselnuts
  • 100 grams grounded poppy seeds
  • 100 grams protein powder (here: almond protein powder)
  • 150 grams soy yogurt
  • 60 grams liquid coconut oil
  • 150 milligrams almond milk
  • 2 eggs
  • 3 teaspoons baking powder
  • 70 grams coconut blossom sugar


  1. Preheat your oven to 180°.
  2. Slice the chocolate and the marzipan in 12 equal pieces.
  3. Form the marzipan into little pancakes, put a piece of chocolate in the middle, fold the marzipan and build a ball.
  4. Whisk all other ingredients together until its a smooth dough. If you dough is solid (this depends on the protein powder you are using) add a little bit more almond milk till it's a more creamy consistency.
  5. Now either grease your muffin forms with coconut oil or assemble your forms with baking paper and fill it with half of the dough.
  6. Put one marzipan ball in each form and fill the remaining dough on top of it.
  7. Bake your muffins in the oven about 20 minutes.

When you eat them straight from the oven the chocolate is still liquid which is really tasty. You can store them in the fridge up to 2-3 days. Just take them out half an hour before you eat them otherwise the chocolate core is really solid.

Healthy dark chocolate cookies

Recently I made these cookies and asked my boyfriend: “Do you like the cookies? This is one of the new recipes I developed for the Natural-Moogs Hompage.” .


You need to know, we made an agreement that he should be always honest with me at least in regards to my new recipes. I said to him that I prefer an honest opinion even if it might be disappointing for me at the first moment but I never want to post a recipe which doesn’t taste good. This was a hard school for him, because my boyfriend is Irish. There is one thing you need to know about Irish people: They are the politest people in this world!!! They would never intentionally hurt your feelings or speak badly about something. Even if they have to say that something went wrong or in my case that it doesn’t taste good or smells disgusting, the Irish would find the nicest words to say it in a really kind way.

Me, being a German, say always straight out what I think. You would always know if I like something or not. We are both born in Europe but already here we have cultural diversities. Interesting or?

However I made this cookies and asked my boyfriend:
– Do you like the cookies?
– They are rich!
– Yes okay, this is due to the cacao powder, but do you like them?
– Hmm yeahhh, they are okay.
– No honestly, do you like them or not?
– Maybe they are a little bit dry.

Okay, I think I got my answer, he doesn’t like them too much :-).

After his comment I didn’t want to post this recipe and decided that I just eat the whole batch myself and I did… I ate all 50 cookies and additional 50 cookies because I made 2 different batches to adjust the recipe. So in total I ate about 100 of these cookies.
I freezed them all and every morning I took out 5 pieces and ate them as snacks during the day. I have to say that my boyfriend is right, they are rich and a little bit dry but I loved them! I always had them along with some coffee or tea. I liked especially that they are a little bit dry. Together with the hot drink the cookie softens in your mouth and gives you a long lasting chocolaty flavor. So yummy!

I was struggeling with myself for some weeks now but finally I decided to post this recipe and let you know that the cookies are rich and a little bit dry but if you love the healthy and long lasting chocolaty flavor in your mouth these cookies are a must!

Healthy dark chocolate cookies


  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m
  • Yield: 50 small cookies


  • 220 grams almond flour
  • 120 grams unsweetened cocoa powder
  • 80 milliliters maple syrup
  • 40 milliliters coconut oil
  • 100 milliliters water
  • 1 egg
  • 80 milliliters coconut butter


  1. In a large bowl, whisk the almond flour and cacao powder.
  2. Add the maple syrup, coconut oil, egg and slowly add the water till your dough sticks together. The dough should be transferring into a ball and be slightly sticky.
  3. Roll out the dough between two backing parchements about 0.5 cm thick. Using a biscuit cutter you can cut your biscuits and place them on a baking tray. They will not spread during baking, the shape will stay at it is.
  4. Bake at 175° for 15 minutes, remove them from the oven and let them cooling down completely.
  5. Now spread on half of the cookies your coconut butter and place the other half of the cookies on top. Store them in the freezer to solidify the coconut butter.



Blueberry apricot cloud

Very often I find a box of blueberries in my fridge. I simply cannot resist buying them at the market. Whenever I see them for sale I have to buy a box, I simply love them! They are so healthy and diverse, you can use them for sweet or savoury recipes to be eaten as breakfast, lunch or dinner. Blueberries are so healthy and full of nutritional value, the only disadvantage I can associate with them is that they are not growing locally here in Switzerland. They have to be imported from other countries and while I prefer to buy local grown fruits and vegetables for this amazing fruit I have to make an exception.

Blueberry Apricot_1

Another food stuff I could easily make an exception for are free-range eggs. A friend of mine recently invited us to their place for breakfast. They had so many tasty things on their table, but what I fell in love with were their free-range organic eggs. You wouldn’t believe how much better they tasted in comparison to eggs I normally buy in the supermarket. I was surprised how good a pure egg can taste. Naturally I could not leave without taking some eggs home to try out on some new recipes.

Coming back to the topic, I found yesterday I had prepared a smaller lunch than planned for my work colleagues. With the Blueberries and eggs in the fridge I decided to treat them with a little light dessert recipe I have had in my head for some time.

The dish combines stewed summer fruits, apricots and blueberries, with a light fluffy topping topped with almond flakes for that little crunch I love. The desert is so light it tastes like a clould which simply melts in your month.

Blueberry Apricot_3

Blueberry apricot cloud


  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 2
  • Yield: 2


  • 4 large apricots
  • 150 grams blueberries
  • 2 eggs
  • 40 grams xylit
  • 40 grams whole grain spelt semolina
  • 1 zest of a lemon
  • 1 pinch salt
  • 1 teaspoon butter or ghee
  • 1 tablespoon almonds slices


  1. Preheat the oven to 180°.
  2. Whisk the 2 eggs with a pinch of salt until they are foamy. I used my kitchen machine and it took about 5 minutes on the highest speed.
  3. Add the whole grain spelt semolina, the xylit and the lemon zest and whisk it again till ist well combined.
  4. Grease your pan or bowl with butter or ghee.
  5. Cut the apricots into smaller pieces and arrange it in the pan together with the blueberries.
  6. Spread the egg foam, semolina, xylit-mixture over the fruits and finally the almond slices.
  7. Now place it in the oven and bake it for 20-25 minutes till is lightly tanned. If you want you can sieve some xylit powder on top for a nicer look. Serve it warm or cold.

You can serve this dessert warm or cold. Why not combine this dish with some sugarfree banana ice cream from this recipe?

Blueberry Apricot_5

I almost couldn’t stop my boyfriend eating the second half before I even had a chance to take this picture. Believe me, I have made him many desserts but this is his favourite so far.


Even if it looks like we won’t have a real spring this year, I want to bring the spring to your table. This morning at the market I found some rhubarb. The best way to keep rhubarb after buying is to wrap it in a moist towel and place it in the vegetable draw in your fridge.


Did you know that rhubarb is actually a vegetable? So this is essentially a vegetable cake. Rhubarb belongs to the knotweed family and is related to sorrel. You need to cut of the leaves and the end off the stemp. Inside the leaves of the rhubarb is oxalic acid. Oxalic acid, is toxic and in large doses it can cause a feeling of sickness and circulation problems. Note that in the stems are smaller volumes of the oxalic acid.
Thicker stems should be peeled before slicing as the peel contains most of the acid. The riper the rhubarb when picking the higher the amount of the oxalic acid. That’s why you shouldn’t rhubarb after June. In your body the acid combines with calcium and can cause kidney stones or damages at your teeths or bones. However you don’t need to worry if you have a balanced diet. Your body will exude the acid with all the liquids you are drinking. So please eat it anyway! Rhubarb has many more advantages than disadvantages. It contains numerous vitamins, especially vitamin C and potassium, which are good for your immune system and digestion. In the chinese medicine rhubarb was used for detoxification.


Now that it is clear why this cake is just amazing (in regards to taste and health), we come to the part of the preparation. The cake is really easy to make and it takes about 1,5 hours. My cake form is by the way 24 cm. If your form is bigger, just buy a little bit more rhubarb and prepare more of the cake base. The vanilla filling is also sufficient for a bigger form, it will be a little bit flatter.



  • Prep Time: 1h
  • Cook Time: 1h
  • Total Time: 1h
  • Serves: 4
  • Yield: 1 cake


  • 120 grams almonds
  • 12 dates
  • 20 milliliters water
  • 1 tablespoon ghee or butter to grease the baking form
  • 400 grams rhubarb
  • 2 tablespoons coconut blossom sugar
  • 1 package vanilla pudding powder
  • 500 milliliters plant based milk
  • 4 tablespoons Xylit
  • 120 grams almonds
  • 12 dates
  • 20 milliliters water
  • 1 tablespoon ghee or butter to grease the baking form
  • 400 grams rhubarb
  • 2 tablespoons coconut blossom sugar
  • 1 package vanilla pudding powder (unsweetened)
  • 500 milliliters plant based milk
  • 4 tablespoons Xylit


  1. Wash and cut the rhubarb into smaller pieces. Peel the bigger stems before. In a bowl whisk together the rhubarb and the coconut blossom sugar and let it sit for at least half an hour.
  2. In the meantime you can start to make the cake base. Add the almonds, the Dates and the water into a Food processor and blend them till you have a mouldable texture. It is okay if you have still some bigger pieces in the mixture but it should be kneadable.
  3. Preheat the oven up to 180°. Grease your baking form with ghee or butter or line it with baking paper.
  4. Press the dough in the baking form and make sure that everything is covoered without holes. Raise an edge to border the cake. Place the dough into the oven and bake it for about 10 minutes. Remove it afterwards but don't turn of the oven.
  5. While the cake is baking you can cook your vanilla filling accoding to the instructions on the package. Use the plant based milk (instead of cow milk) and the 4 tablespoons Xylit (instead of sugar). Let it cool down a Little bit but whisk it occasionally while ist cooling to make sure it stays creamy.
  6. Spread 2/3 of the rhubarb on your cake base and spread the vanilla Pudding on top of it. In the end spread the reamining rhubarb on top and make it looks nice. The completed cake now goes back in the oven for about 30 minutes.


I ate my cake in 2 meals (1x breakfast and 1x lunch). Luckily the rhubarb season is not yet over and I can make it again within the next days. Hope you will eenjoy it as much as I do.

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