Chia-seed pudding with pumpkin puree, Pödör hazelnut oil and macadamia nuts

Vegetarian food
Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
45 Min.



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.

11 Comment
portion unit: EUUSUK
Macadamia nut
3 tbs
Chia seed
1 cup
almond milk
1 medium
pumpkin puree
½ tsp
ground cinnamon
½ tsp
ground cloves
vanilla stick(s)
1 pinch
3 tbs
chia seeds
macadamia nuts


Vegetarian food Vegan Gluten-free Wheat free Egg free Milk free Soy free Corn free Sugar free

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