Natural Moogs


Beetroot patties with feta creme

After a very long break I will start again now to add a new recipe on my blog. Please forgive you had to wait so long for it. The last weeks and months were just crazy in regards of travelling and work. It was too much and so I decided to put my blog on hold for the moment.

Additional to that I was also going to a big phase of chance for myself. As I have told you before I was eating very clean and very healthy, sugarfree, reduced carbs, no white flour, no white rice, no white bread, minimum preservatives and only good fats. In general you would think that I am a very healthy person. I was also doing lots of sport activities, I run my first half marathon and I was thinking to run a marathon…

…What I forget was my mental health. While I was pushing my body for sport activities to stay fit and eating only healthy my mind got sick. I needed to control everything I ate. I was always choosing the healthiest opion in the Restaurant, not what I actually liked. I would never follow my cravings.

The last months I started to make a change. I follow my cravings! And I mean all of them! I ate last weeks more chocolate than I had the last 5 years and I rest my body.

But guess what… even being not so healthy and doing less sport and becoming bigger I am  more happy. The key is I can go again to social events without being scared about the food. If a friend baked a cake I don’t need to reject it anymore but can enjoy it and ask for another piece. If I want to eat a Hamburger I can just do it. Life is so much easier and more enjoyable than it was before. I am not longer limited on food, my bodyweight and what my body looks like. I realize that there is so much more!

However no worries, I will keep posting healthy recipes.  You need all the good nutrition’s, healthy fats, good carbs and vitamines. My recommondation is only that you should also allow yourselve to have a piece of chocolate or a pizza, if you want it and not think about the calories, the sugar or the fat. Listen to your body, he knows best what you need in this moment.

But now let’s focus on this amazing recipe  I made last week for catering. They loved it so much and I promised to add the recipe on my blog. So here we are and this is the recipe:



Beetroot patties and feta creme


  • Prep Time: 45m
  • Cook Time: 1h 20m
  • Total Time: 2h 5m
  • Serves: 3
  • Yield: 9 patties


Beetroot patties

  • 450 grams beetroot
  • eggs
  • 100 grams small oats
  • 1 pinch salt and pepper
  • 3 large carrots
  • 4 tablespoons olive oil
  • 2 tablespoons ghee or butter
  • 1 teaspoon coconut sugar or raw cane sugar

Feta creme

  • 150 grams Feta
  • 2 tablespoons wild garlic pesto (selfmade or store-bought)
  • 2 tablespoons milk
  • 1 pinch salt and pepper


For the beetroot patties:

  1. Preheat the oven to 180°C, wrap your beetroots in baking paper and place them in the oven for 1 hour.
  2. Take them out of the oven and let them cool.
  3. Once cooled, grind the beetroots into a large bowl, add the eggs, the oats, salt ,pepper and whisk everything together. Let the whole mixture sit for 20 minutes.
  4. Form 6 patties out of the mixture and fry them in a pan (nonstick is recommended) with a olive oil.
  5. In a seperate pan heat up the ghee or butter. Add the carrots and cook them for 10 minutes (depends how chewy you like it), add the sugar and let it caramelize.

For the feta creme:

  1. Mash the feta in a bowl with a fork.
  2. Add the remaining ingedients and whisk till everything is well mixed.
  3. Serve the feta creme with the carrots on top and place the patties on the side.


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.

Vegetarian Mushroom Schnitzel

After a long break I have found time to post some new recipes for the my homepage. I have been travelling a lot in the last weeks for private reasons and also for work. Additionally I have the little problem that during the week it’s always dark. In winter season the days are short in Switzerland. When I leave home in the morning it’s dark and it’s again dark by the time I come back home. As a result I can cook lovely menus and bake the nicest treats but the pictures never look appealing. To take some nice pictures I need daylight or a additional camera equipment. For now I don’t have it and as a result I can take my pictures only at the weekend.

What I want to tell you with my little introduction is sorry that you had to wait so long for the next recipes. I will try to improve in the future.


The mushroom schnitzel is a really good method to use old bread. If you can’t eat gluten, make sure it is a glutenfree bread. The mushrooms I was using were portobello mushrooms. They taste like champignons but they are bigger so you can have proper schnitzel slices. However I made this recipe before with oyster mushrooms and they were also delicious.

mushroom-schnitzel_2Soon it will be christmas and some of you might look already for the menu. This is a really simple dish and might be a perfect light vegetarian starter. Or it might be even nice to make  a small batch of mushrooms with the yogurt and place it on top of some lettuce leaves.





Vegetarian mushroom Schnitzel


  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 2


For the Schnitzel:

  • 2 portobello mushrooms
  • 2 eggs
  • 1 dash plant based milk
  • 300 grams old bread or whole grain breadcrumbs
  • 1 pinch salt and pepper
  • 1 pinch dried onion and garlic powder
  • 100 grams ghee

For the yogurt sauce

  • 200 grams greek yogurt
  • 1 pinch salt and pepper
  • 3 tablespoons fresh or dried herbs (parsley, basil, chives...)
  • 1 glove of garlic


For the Schnitzel:

  1. Slice the mushrooms into 1.5 cm big slices.
  2. In a large bowl whisk the eggs and the milk.
  3. Place you old bread in your food processor or blender until transferred into breadcrumbs. In a separate bowl whisk the breadcrumbs with salt, pepper and the dried onion and garlic powder.
  4. Heat half of the ghee in a large no sticking pan over medium heat.
  5. Place all slices of one mushroom after each other first into the egg, milk bowl and cover the slice with breadcrumbs.
  6. Fry the slices until brown, flip them and also fry the other side.
  7. Repeat the last 3 steps one more time for the second mushroom.
  8. Place the mushrooms on a paper towel. This will help to absorb redundant fat.

For the yogurt sauce:

  1. While the mushrooms are frying in the pan you can prepare your yogurt sauce. Wisk the greek yogurt in a little bowl until its creamy.
  2. Peel the glove of garlic and either chop it really fine or squeeze it and add into the yogurt.
  3. Add also all herbs, spices, salt and pepper according to you taste.
  4. Serve the warm mushrooms with the cold yogurt. Enjoy!


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.



Peach smoothie bowl

Peach is in season at the moment but I don’t like the furry skin of a peach however I love the flavor. Do you have the same problem? Now here is the perfect solution… make yourself this lovely peach smoothie bowl! You get all the benefits of the peach, including the lovely flavor but you don’t need to peel the peach or get over this furry feeling in your mouth.

Peach smoothie bowl_1

This is a light and tasty refreshing summer breakfast and you can just go crazy with your toppings. I used here raspberries, coconut flakes, cacao nibs, chia and pumpkin and hemp seeds.

Peach smoothie bowl_2

Peach smoothie bowl


  • Prep Time: 10m
  • Total Time: 10m
  • Serves: 1
  • Yield: 1 bowl


  • 2 large frozen peaches
  • 1 medium size frozen banana
  • 100 milliliters almond milk (or other plant based milk)
  • 2 dried dates
  • 1 teaspoon maca powder (optional)
  • 1 pinch vanilla powder
  • 1 cup mixed toppings for your smoothie bowl (fruits, nuts and seeds)


  1. Add all ingredients (except the toppings) into a blender and blend them until it's smooth. If desired you can always use more or less plant based milk until you have the requested consistency.
  2. Fill the smoothie in a bowl and garnish with the toppings.

Peach smoothie bowl_3

Close your eyes while eating… it taste just amazing. Peachy soft ice for breakfast which is just melting in your mouth. This smoothie bowl is one of my favorits and I had plenty of them the last weeks and got obsessed.

Healthy summer granola

Summer granola -2

In a previous post I wrote how I love a little crunch in my breakfast bowl. It has been really warm summer and I find myself craving a fruity summer crunch. Sometimes nuts just do not cut it and store bought granola often contains quite a lot of sugar therefore a new challenge, to create my own granola!!

Summer granola -1

Healthy summer granola


  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 8
  • Yield: 2 cups


  • cup millet flakes
  • 1/2 cup coconut flakes
  • 1/2 cup dried strawberries
  • 1/2 cup mulberries
  • 1/2 cup pumpkin seeds
  • 3 tablespoons liquid coconut oil
  • 3 tablespoons rice syrup
  • 1 teaspoon cinnamon


  1. Preheat the oven to 160°. Mix all ingredients in a large bowl. Cover a baking tray with baking parchment, spread the granola mixture on it.
  2. Bake the granola for about 30 minutes. Flip the mixture every 10 minutes to make sure it browns evenly.
  3. After 30 minutes take the granola out of the oven and let it cool down on the baking tray before you store it in a container.

This crispy granola combines all the favours of summer in one bowl. The strawberries, crunchy baked coconut flakes, mulberries and all slightly sweetened fills your mouth with summer freshness. Adding pumpkin seeds for a little crunch gives a subtle hint that autumn is just around the corner.

Summer granola -3This granola can be made using millet flakes or oats, I chose to use millet flakes thus making the ganola mix gluten free. Feel free to get adventurous with your fruit mix too, depending on what dried fruits are available. With a little creativity you could make your own favorit granola.

Banana ice cream with black currant sauce

Banana ice cream with black currants sauce_1

The summer has arrived in Switzerland!! In this heat I cannot help craving some ice-cream! However the ones you can buy in the shops are usually loaded with sugar. Of course I would enjoy them while I eat them however straight afterwards I would regret it.
This banana ice cream is the perfect solution! It’s as sweet and smooth as ice cream, really quick to make and you can add all the flavours you like. If chocolate ice cream is your thing, just add some cocoa powder. If you like something a little more adventurous, try adding peanut butter, nuts or dried fruits. It really depends on how you feel on the day.

I choose to go for a pure raw banana ice cream with a fruity sauce. Actually I first wanted to have blueberry sauce with it (you might have noticed that I love blueberries) but then I saw the blackcurrants. They were locally, organic grown fruits while here in Switzerland unfortunately blueberries are always imported. So the decision was made, to try this amazing recipe with blackcurrants, but remember feel free to vary the fruits with any other kind of berries. You might just want to taste your sauce before adding too much sweetener in. For blueberries or strawberries you probably do not need any sweetener. Feel free to change your sweetener, If you do not have stevia at home, syrup or honey are always great natural alternatives.

Banana ice cream with black currant sauce


  • Cook Time: 30m
  • Total Time: 30m
  • Serves: 2
  • Yield: 2 bowls


  • 4 frozen bananas
  • 240 grams black currants
  • 60 milliliters water
  • 2 tablespoons stevia powder
  • 2 tablespoons Chia seeds


  1. Place the blackcurrants with 60 milliliter water in a pot over medium heat. Cook it for 5-10 minutes.
  2. Reduce the heat a little bit. Mash some of the blackcurrants and add the stevia powder and the chia seeds.
  3. Cook it for another 5 minutes till the chia seeds start to thicken your sauce.
  4. Remove it from the heat and let it cool down a little bit.
  5. Place the frozen bananas in a blender and blend them up till they are smooth.
  6. With a spoon you can make some nice ice cream banana balls and place them in a bowl. Add the black currant sauce and enjoy.

Blackcurrants have their season between June and August. Their nutritional values are the best of the local grown fruits. These berries have anti-inflammatory characteristics, they can obscure cancer and regulate your blood pressure and support your immune system. They also contain lots of vitamin C and flavonoids. This combination creates an anti-oxidative protection for your whole body from free radicals.
The blackcurrants are cooked in my recipe and thus loose most of their vitamin C in this process. If you want to benefit from all their nutritious values you should eat them raw.

Banana ice cream with black currants sauce_6

If you have some leftover sauce or if you cook double the quantity you can add later another tablespoon of chia seeds and make an amazing marmalade. However it’s not as long lasting as normal marmalade and needs to be eaten in the next days.


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.


Often I come home late in the evenings, usually I am very hungry and want a healthy dinner which can be quickly prepared. Tonight being no exception, on the way home I thought about what ingredients were left in the fridge. There wasn´t a lot, only 2 eggplants. Recipes involving eggplants are time consuming, from extracting the water by salting for half an hour before even starting the cooking process. Not being one for waiting around when I´m hungry a fast-food eggplant solution was required- the solution is called “eggplant spaghetti”.


This is a quick dish and did not taste like an emergency solution but surprisingly rather tasty. We liked that this “fast-food approach” really retained the eggplant flavour.


Recently I have experimented with this dish substituting the coconut oil for sesame or peanut oil. Both work very well, but the flavors of these oils are stronger than the flavour of the eggplant and the dish loses some of the intense eggplant flavour.




  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Serves: 4
  • Yield: 4 bowls


  • 200 grams buckwheat pasta (each sort of pasta can be used for this dish)
  • 500 grams eggplants
  • 70 milliliters oil (coconut, peanut, sesam according to your taste, just make sure it's highly heatable)
  • 350 milliliters water
  • 2 gloves garlic
  • 3 tablespoons soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon coconut oil
  • 1 tablespoon gluten free starch (here: tapioca flour)
  • 1 pinch parsley or cilantro
  • 1 pinch salt, pepper


  1. Slice the eggplants in 1 cm cubes.
  2. Cook the pasta according to the package instructions.
  3. Peel the gloves of garlic and press them in a bowl.
  4. Add oil, water, soy sauce, maple syrup, salt, and pepper to the garlic. Whisk until it's well combined.
  5. Heat the coconut oil and fry the eggplant for 2-3 minutes. Slowly add the prepared sauce and cook the eggplants until they are smooth and have a nice brown color.
  6. In a seperate cup whisk the starch and 3 tablespoons of water. Add this mixture to the eggplants until your sauce has the required consistency.
  7. Serve the eggplants with the pasta and drizzle the parsley or cilantro on top.


Pears belle Helene – Chia pudding

I admit, I love breakfast and especially the sweet versions. My boyfriend once in a while enjoys his traditional Irish breakfast of bacon, sausages, beans, scrambled eggs and toast. I myself rather prefer a big portion of fruits with yoghurt and granola or a self-made Bircher-Muesli. Smoothies alone do not satisfy my morning hunger, they can be great for people on the go but I am a breakfast person and smoothies always leave me looking for something more, something I can chew. For this reason I love to add some crunchy ingredients into my breakfasts, topping like nuts, granola or nuts are great!

Birne Helene Chia Pudding_1

Usually I get up very early in the morning (also on weekends). On weekdays I have breakfast around 7.00, at weekends I like to eat breakfast with my boyfriend and so resist waking him for breakfast until 07:30.

During the week we have to leave the apartment early in the morning. Therefore it’s practical to prepare a breakfast that you can just grab and eat on the way. Satisfying on the go solutions can always be found in muesli, muffins or chia-pudding are all perfect for that purpose.

Birne Helene Chia Pudding_3

With this dessert come breakfast the “Pear Belle Helene” is one of my favourites. I love the combination of pear and chocolate! Not forgetting to add some “crunch” in goes some caramelised walnuts along with cocoa nibs or small sugar free chocolate pieces.

The pear belle Helene Dessert for breakfast. Can life be better? Only with a little cream topping!

Pears belle Helene – Chia pudding


  • Prep Time: 15m
  • Total Time: 10h
  • Serves: 2
  • Yield: 2 bowls


  • 4 tablespoons chia seeds
  • 250 milliliters almond milk
  • 2 pears
  • 2 tablespoons cocoa powder
  • 2 tablespoons maple syrup
  • 50 grams chopped walnuts
  • 1 pinch cinnamon
  • 1 teaspoon coconut oil
  • 1 teaspoon cacao nibs (optional)


  1. Slice 2/3 of the pear into 1 cm cubes. Keep the remaining 1/3 pear for the garnish of your bowl.
  2. Whisk the shia seeds with the almond milk, cocoa powder, 1 tablespoon maple syrup and cinnamon together until well combined.
  3. Add the sliced pear and whisk again. Best is to store it in the fridge over night and whisk it a couple of times during the first hour.
  4. Heat 1 teaspoon coconut oil in a pan over medium heat. Add the walnuts and the second tablespoon maple syrup, whisk occasionally and wait till the walnuts are caramelized.
  5. Before serving slice the remaining pear in slices. Add them on top of your chia Pudding. Sprinkle the walnuts on top of it.
  6. If you want you can add also cacao nibs and additional cinnamon for extra flavor.

Birne Helene Chia Pudding_2

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