Finally a new post!I wish I could be posting regularly like usually but in the last two weeks we have moved from Switzerland to Croatia and all our things are still at the customs, meaning 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 hope we will get them soon as only when 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 (this is after all a Travelling oven!), 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!
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 we 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 we were 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.
Oh 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 and 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… 🙂
So even if as I said the kitchen is definitely not set up yet, I still need to have breakfast, right?! And because my husband is travelling a lot for work these days, I am eating a lot of breakfast food (sometimes for dinner too!) and lots of my favorite fruit that is now found in abundance on the green 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, like 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…
- 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!