Natural Moogs

lactose-free

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

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

Ingredients

  • 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

Instructions

  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.” .

homemade-oreos_1

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 :-).

homemade-oreos_2
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!

homemade-oreos_3
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

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

Ingredients

  • 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

Instructions

  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

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

Ingredients

  • 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)

Instructions

  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.

Fruit dumplings

This recipe is actually based on an old family recipe. When I was a child my family made sometimes a contest who can eat most of the fruit dumplings. I remember my record was 15 pieces. I loved them but I didn’t get them very often because they were not quickly made and need lots of preparation upfront. My recipe is easier, quicker and so much healthier than the original version.

fruit dumpling_1

The times when I had 15 dumplings are over. Now I am having only 6 or 7 of them but I still like them as much I did before. The original recipe contains lots of sugar, white flour and lactose. I worked on the recipe for a while and found finally the perfect mixture that tastes as good or even better the the original recipe. You can enjoy it without feeling bad afterwards and because they are whole grain they keep you full for a while.

fruit dumpling_2

The tricky part about this recipe is definitvely the dough. You have to make sure that it has the perfect consistency. If it won’t work the first time, don’t give up and try it one more time, it is so worth it! I would also recommend before you cook all dumpling at one time, make first one test-dumpling and cook this one first.

Another tipp, be generous with the flour on the working area and in the dough. You will regret it later if you want to save some flour here because the dough will be sticky and it will stick at the working area and the dumplings will fall appart while you cook them.

The very last tipp is to cook the potatoes one day ahead! That way they don’t contain so much water anymore and this makes your life so much easier.

Fruit dumplings

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  • Prep Time: 1h
  • Cook Time: 1h
  • Total Time: 2h
  • Yield: 24 dumplings

Ingredients

For the dumplings:

  • 250 grams potatoes
  • 200 grams whole grain flour
  • 100 grams whole grain semolina
  • 1 egg
  • 1 pinch salt
  • 24 plums or apricots
  • 24 Stevia tabs

For the topping:

  • 125 grams butter
  • 125 grams grounded poppy seeds or poppy seed flour
  • 4 tablespoons xylit or coconut blossom sugar

Instructions

For the dumplings:

  1. Cook the potatoes in the peel the day before. This is really important otherwise there is too much water in your potatoes.
  2. Wash your apricots or plums, open them half way trough, take of their pit and replace the pit by a stevia tab.
  3. On the day you would like to enjoy the dumplings, peel the potatoes and rasp them into a big bowl. Add the whole grain semolina, the egg and the pinch of salt and 200 gram whole grain flour. Whisk everything together. The dough should be sticking together but not sticking at your fingers. If it's too moisty add additional flour. This is an really important step to make sure that you can form proper dumplings later. The dough will become again little bit more moisty after a while (the potatoes losing their water).
  4. Cook about 1.5-2 liters of water in a big pot. Add a generous pinch of salt. The water should be simmering and not fully cooking.
  5. Sprinkle your working area with some flour (be also generous here) and kneed the dough one more time. Cut your dough into 6 equal parts.
  6. Take one out of the 6 dough pieces and roll it on your working area (about 3-5 mm thick). Slice it into 4 equal little wraps.
  7. Take one of the wraps, place one plum or apricot in the center of the wrap and form a dumpling. Make sure that the dough is properly sealed and doesn't break at any point.
  8. After you formed about 12 dumplings you can add it into the water. Cook them until the come up to the surface of the water, than cook them additional 8-10 minutes. Remove them from the water and let them dry on a sieve.
  9. Repeat the last 3 steps with the remaining 12 dumplings.

For the topping:

  1. Heat the butter in a pan over slow heat (don't let it cook or burn).
  2. Add the grounded poppy seeds and whisk them until well combined.
  3. Serve the dumplings with the topping and add come Xylit or coconut blossom sugar according to your taste.

fruit dumpling_3

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

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

Ingredients

  • 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

Instructions

  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.

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

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

Ingredients

  • 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

Instructions

  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.

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

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

Ingredients

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

Instructions

  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.


Rhubarb-Vanillacake

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.

Vanille-Rhabarberkuchen_2

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.

Vanille-Rhabarberkuchen_3

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.

Rhubarb-Vanillacake

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

Ingredients

  • 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

Instructions

  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.

Vanille-Rhabarberkuchen_4

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.

Eggplant-spaghetti

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”.

Auberginen-Spaghetti_1

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.

Auberginen-Spaghetti_2

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.

Auberginen-Spaghetti_3

Eggplant-spaghetti

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

Ingredients

  • 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

Instructions

  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.

Auberginen-Spaghetti_4

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

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

Ingredients

  • 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)

Instructions

  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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