I’ve been in Ottawa for exactly one week now, and I still can’t believe it. The move has had its ups and downs. On my second day in Ottawa, my car disappeared, literally, and I couldn’t find it. It wasn’t where I left it. I placed a confused phone call to the Ottawa police and opened with the statement “I lost my car.” Turns out that my car had been towed and “awarded” a seventy dollar fine (fifty if I pay it early). Yay.
On the bright side, my multitude of dishes, cutlery and blog props seem to have made the trip to Ottawa in one piece, and I’ve unpacked almost everything (almost). I’ve stacked each and every one of my cookbooks in neat piles atop the now empty moving boxes. My cat is spending less and less time hidden in the dark back corner of my closet, and more and more time sleeping in “her chair.” Things are looking up.
The number of cookbooks I brought with me is a bit ridiculous, but I couldn’t bear to part with them, even if for just 9 months. And, the weirdest part for me is that there’s not a chemistry textbook in sight in my new abode. So begins my new career, I suppose. The chemistry books are still in Montreal. For now, I’m happier focusing on the baking.
Since I’ve been so busy with packing and unpacking, and adapting to my new life in a new city, I’ve hardly had time to bake. I honestly still need to get used to my “new” oven’s quirks, and unfortunately, none of the baking sheets I brought with me fit in my oven. I made a batch of this quick chia pudding to tide me over while I figure everything out. I was skeptical as I mixed everything together. It’s just so… healthy! I was pleasantly surprised at how much I loved this chia pudding. I was inspired by this recipe from Food & Wine magazine’s March 2012 issue.
I tweaked the original recipe by using coconut milk instead of almond, and I used maple syrup as the sweetener. I topped the pudding with fresh raspberries and toasted flaked coconut, which I purchased at Market Organics in Ottawa (you can find it pre-packaged or in the bulk section of your local health food store, or get the shredded kind if you can’t find the flakes). The flaked coconut is essential to reinforce the coconut flavor from the milk. On it’s own, coconut milk’s flavor is a little dull, but the flakes bring it to a whole new level. This pudding makes a great breakfast to perk you up in the morning, or a fresh, cooling dessert in the evening.
Coconut and raspberry chia-seed pudding
- 2 1/2 cups unsweetened coconut milk 625 mL, I used <a href="http://www.amazon.com/dp/B005HGJ8IM/ref=as_li_qf_sp_asin_til?tag=kitch02-20&camp=0&creative=0&linkCode=as1&creativeASIN=B005HGJ8IM&adid=0QP9BXENMHZ7JAHJ8QMA" rel="nofollow">So Delicious</a> brand milk
- 3 tbsp maple syrup plus more for serving
- 1/2 cup chia seeds 85 grams
- 1/4 –1/2 tsp finely grated lemon zest
- toasted flaked coconut to serve
- ~200 grams fresh raspberries
- Combine the coconut milk and maple syrup in a 1 liter container (or jar) that has a tight fitting lid. Close the container and shake it to mix.
- Add the chia seeds and lemon zest to the container. Close the container and shake it to mix.
- Refrigerate the container for about 4 hours (or even overnight), stirring every so often, until it “gels.”
- Serve the pudding chilled, topped with a drizzling of more maple syrup, a sprinkling of toasted coconut flakes and a handful of raspberries.
P.S. Here’s a peak into my new “look” for the next 9 months (which some days will also include a hair net and apron too)!