Sorry guys for keeping it a bit quiet in here – I’ve had a week with lots of ups and downs that left me no time to sit down with my computer. The ups where thankfully more than the downs – I spent some time in Gothenburg watching my favorite artist perform live on Liseberg. Living high up in the sky and also ate a kick-ass Cobb Salad for lunch at Le Pain Francis, it was such a long time since my last one but I surly fell in love with the dish all over again. I also got to experience one of the most magical sunsets I’ve ever seen here in Jönköping. And for the down part, I shoved my finger down a tenderising-mashine at work, split my nail in four pieces and got three nasty wounds and bruises covering my fingertip. Let me tell you, don’t try that one at home, it hurts like hell. I’m also really scared it will get infected and since it is my middle-finger scrolling on my mac is practically impossible (haha, first world problems).
But, enough of my adventures and accidents, let me talk a bit about my most recent favorite breakfast. Chia pudding is standard breakfast for me, I prepare it the night before and then it is ready for me the next morning. Perfect when I don’t have the time or energy to make anything complicated.
Last week when I raided my parents garden for anything berry-toned I discovered the first blackberries of the season. Perfectly juicy, pitch black and oh, so sweet. The combination of the blackberries and the black pepper sounds strange at first, but the more you think about it the more sense it makes. The peppery fire complements the sweet berries in the most delicious way and together they give a banging kick to the mild vanilla flavor of the chia pudding.
1 cup coconut milk (or another milk)
2 tbs chia seeds, heaped
A drop of vanilla extract
Handful of blackberries
1 tsp honey
1 decent pinch of black pepper
Black pepper Blackberry Chia Pudding
The night before – combine the milk of choice with the chia seeds and vanilla extract, give it a good stir and leave for 10 min in room temperature before stirring again. Place in fridge so the chia seeds can absorb the milk.
In a serving bowl or glass, muddle the blackberries with the honey and black pepper. Give it a taste so the amount go black pepper is right. Pour over the set chia-pudding carefully if you want to keep the layers intact. Serve immediately.