Mix the pureed banana with the almond milk.
Add to it the chia seeds and let it rest for at least 2 hours until it becomes jelly. Then season it with ground cloves, cinnamon, nutmeg and vanilla.
Mix the pumpkin puree with the Hazelnut Oil.
Place the pumpkin puree on the bottom of the glass. Smoothen the top with a spoon and put the chia seed pudding on it. Before serving, sprinkle it with roughly ground macadamia nuts.
Preparation of the pumpkin pie: Cut the pumpkin into larger pieces and place them on a tin. Bake it at 200 degrees for 40 minutes until it gets completely soft. When it is done, let it cool, then pull off the skin and mash the flesh with a fork.
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