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 oat kernels - 80 g linseed - 8 tbsp pomegranate seeds - 4-8 blood oranges - 150 g granola muesli

1 Place the sieve insert in the emulsionizer. Pour in 750 ml water, the dates and 100 g hazelnuts and leave to soak for 2-3 hours. 2 Puree the soaked ingredients in the sieve insert using a hand blender. Press the pureed mixture well with a mortar and pestle. 3. Preheat the oven to 180 °C top/bottom heat. Pour the date and hazelnut pomace from the sieve insert of the emulsifier into a bowl and mix with 1 tbsp of muscovado sugar and 10 to 15 finely chopped rosemary leaves. Spread the mixture in portions onto a baking tray and bake for around 10 minutes to form thin cookies. 4. Divide the nut milk from the emulsionizer between four small bowls. Fill the oat grains into the flake mill and freshly flake. Toast the rolled oats. Pour the linseed into the flake mill and freshly flake. Now fold the roasted oats and the flaked linseed into the nut milk and chill the four bowls overnight. 5. Serve the pudding bowls each with 30 to 40 g granola muesli, 1 to 2 tbsp pomegranate seeds, the fillets of 1 to 2 blood oranges, 1 tbsp crushed hazelnuts, a sprig of rosemary and a date and nut pomace cookie.