Linseed pudding for on the go

Snacks provide short breaks and new energy on long days. With a kick of freshness included, a snack like this really makes sense. Our linseed pudding has twice the freshness, as it comes with fruit and contains fresh flakes made from oat kernels and, of course, linseed. The pudding with its nutty aroma can be easily prepared the day before and snacked at home or on the go and invites you to try and combine it with your favorite fruit of the season - blood orange, currant, pear or apple.

• 750 ml water
• 50 g dates
• 150 g hazelnuts
• 1 tbsp muscovado sugar
• 2 sprigs of rosemary
• 100 g rolled oats
• 80 g flaxseeds
• 8 tbsp pomegranate seeds
• 4–8 blood oranges
• 150 g granola

1. Fit the Emulsionizer with the strainer insert. Add 750 ml of water, the dates, and 100 g of hazelnuts, and let them soak for 2–3 hours.

2. Puree the soaked ingredients in the strainer insert using a hand blender. Press the pureed mixture well through the strainer using a mortar.

3. Preheat the oven to 180 °C (top/bottom heat). Transfer the date-hazelnut pulp from the strainer insert of the emulsifier to a bowl and mix with 1 tbsp muscovado sugar and 10 to 15 finely chopped rosemary leaves. Spread the mixture in portions onto a baking sheet and bake for about 10 minutes until they form thin cookies.

4. Divide the nut milk from the emulsifier among four small bowls. Place the oat kernels in the flaking mill and flake them fresh. Toast the oat flakes. Place the flaxseeds in the flaking mill and flake them fresh. Now fold the toasted oat flakes and flaked flaxseeds into the nut milk and refrigerate the four bowls overnight.

5. Top each pudding bowl with 30 to 40 g of granola, 1 to 2 tbsp of pomegranate seeds, the segments from 1 to 2 blood oranges, 1 tablespoon of crushed hazelnuts, a piece of a rosemary sprig, and a date-nut-pomace cookie.