Finally a new post, simple and delicious coconut chia pudding with raspberry sauce! I wish I could be posting regularly like usually…
But in the last two weeks I have moved from Switzerland to Croatia and all my things are still at the customs. That means the new apartment is empty and I don’t have my kitchen equipment! Or pretty much nothing at all except for the basic personal things. I do however hope I will get them soon!
Once you start putting your own stuff, decorations, books, candles, photos etc that the new place starts to feel like a new home. And for me personally the moment you bake something in your new oven… For the moment it’s just an apartment and kind of feels like being in a hotel but without the room service!
My move back home…
To be honest with you, I still don’t know if this is going to be for a longer time or just temporary for a short while but it feels really strange being in my home country again. Like actually living here and not just visiting and in the city where I used to live as a student some 15 years ago. I guess it will take some time to get used to like it always does…
It’s also a big change from where I lived in Switzerland. Imagine coming from a little tiny mountain town where it’s very quiet and peaceful to a large city, a country capital. There is traffic, noise, so many people but at the same time so much happening, interesting events, music, food markets, many new restaurants and cafes, healthy food places etc.. It’s also kind of a perfect timing as Zagreb is so beautiful in Spring when it’s all green and pretty before it gets really hot in summer. I’m already having issues with being too hot as I was used to snow and having cool and fresh air even in the middle of summer. But those are only the little things that you get used to before you even realize.
Also, I forgot the most important thing that happened to me this month, besides moving countries and all that. Literally two days after arriving to our new place, I took my camera, laptop and a little luggage and flew to UK where I attended a Food photography workshop in the beautiful green south of England.
I had three most amazing creative and inspiring days learning so much from talented Marte Marie Forsberg and a guest teacher Linda Lomelino. Also, meeting other people who share the same love and passion for food and lifestyle photography. I will make a blog post about the whole experience for those who are interested in food and travel photography… 🙂
My love for breakfast food
So even if as I said the kitchen is definitely not set up yet, I still need to have breakfast, right?! And honestly, I’ve been eating a lot of breakfast food, sometimes for dinner too! 😀 Lots of my favourite fruit can now be found in abundance on farmers’ markets: strawberries, raspberries and cherries. So not much cooking going on at the moment and I really miss it, specially baking but the time will come again for that too…
In the meantime, why not share with you some of that delicious breakfast food I’ve been eating lately! 🙂 This is so good and you can make it for dessert too. A little afternoon treat when you need something fresh, delicious and mildly sweet. You can of course always make it a bit sweeter by using some more of natural sweetener, I find it perfect just like as it is…
Recipe in English:
- 250 ml (1 cup) creamy coconut milk*
- 2 tbsp chia seeds
- 2 tsp maple or agave syrup
- 1 tbsp almond butter (optional)
- pinch of cinnamon
- For raspberry sauce
- 250 g (1 cup) raspberries (fresh or frozen) + some for decoration
- 2 tbsp maple or agave syrup
- 2 tbsp water
- For topping
- raspberries, coconut flakes, cacao nibs
- Note: the best is to used canned coconut milk as it's the most creamy*
- In a smaller bowl combine coconut milk, chia seeds, maple or agave syrup, almond butter and cinnamon and whisk until it's well combined.
- Put it in the fridge over night or for at least 3 hours.
- Before serving prepare a raspberry sauce by putting raspberries, maple or agave syrup and water in a medium size saucepan and heat over medium heat for about 10 min until it gets to sauce consistency.
- Leave to cool slightly before serving. You can also prepare the sauce in advance but I like it more when the sauce is poured warm over the pudding.
- Pour the sauce over coconut chia pudding and top it with some more raspberries, coconut flakes and cacao nibs.
- If you want, you can add a bit more coconut milk when serving. Enjoy!
Recipe in Croatian / Recept na hrvatskom:
- 250 ml (1 salica) kremastog kokosovog mlijeka
- 2 zlice chia sjemenki
- 2 zlicice javorovog ili agavinog sirupa
- 1 zlicica maslaca od badema (po izboru)
- malo cimeta
- Za preljev od malina:
- 250 g malina (svjezih ili smrznutih) + nekoliko za dekoraciju
- 2 tbsp javorovog ili agavinog sirupa
- 2 zlice vode
- Za posipanje:
- maline, kokos listici, kakao zrnca (po izboru)
- Napomena: najbolje je koristiti kokosovo mlijeko iz limenke jer je kremastije
- U manjoj posudi pomijesajte kokosovo mlijeko, chia sjemenke, javorov ili agavin sirup, maslac od badema i cimet.
- Stavite u frizider 3 sata ili preko noci (ako pripremate za dorucak).
- Prije serviranja napravite preljev od malina tako sto cete staviti maline, javorov sirup i vodu u manju posudu i ostaviti da se na laganoj vatri 10 min krcka. Povremeno promijesati.
- Ostavite da se malo ohadi prije serviranja.
- I preljev mozete pripremiti unaprijed. Meni ososbno je draze kad je preljev topao.
- Prelijte pripremljeni preljev od malina preko chia pudinga i posipajte s malinama, kokosovim listicima, kakao zrncima ili po zelji.
- Pri serviranju mozete dodati jos malo kokosovog mlijeka. Dobar tek!
*Thank you so much for being here, that makes me so happy! You can also follow my Travelling oven on Facebook, Instagram and Pinterest, as well as sign up to receive new blog posts via email and subscribe to my newsletter.