Last I posted, I talked about unplugging. And, then it seems I disappeared. That was unintentional, really! I was not disconnected as you may know from my social media posts.
It is just that I got caught with the Winter Break travel back home, my first real Christmas at home with my first ever Christmas tree. Decorating it, relishing it and just simply staring at it all day - a cherished wish from when I wee little! It came true! My home smells of pine, it is twinkly like stars came to visit, it is lush with good cheer like I won a bounty.... You can imagine, I had my heart and mind full.... :)
Though, I am here now to tell you, I am going to unplug for the rest of 2016. To reflect on the many amazing, insightful, mind-opening, trying, strengthening experiences I have had this year. A year in which, I lived in so many places, so many different lives, reinventing myself literally every 2 months. A year in which I traveled to/lived/worked in 3 continents and had to be more than 3 different people in that time. A year when I pushed myself beyond my comfort zone, but, yet to understand where that has taken me because I have not had the time to process. A year when I reconnected with the joy of reading and went totally indulgent on this first love from my childhood...
So, I am going away from the internet world for the last week of 2016... To bury myself in books and thoughts and come out refreshed in 2017!
Wish you a fantastic rest of 2016...
Ciao! Alvida! See you in 2017!
I will leave you something to munch on of course... :) Scroll down for recipe of these amazing glutenfree waffles!
Seeded Almond flour waffles
I served them with bacon from our local butcher. The salty, crunch with the lightly sweet and soft waffles was fantastic!!!
2/3 cup almond flour
1/3 cup gluten free flour blend or just sweet rice flour
2 tsp chia seeds
2 T orange sugar (orange zest rubbed into white sugar)
1 tsp vanilla paste
1/4 cup mixed seeds (I used pumpkin and sunflower seeds) + 3 T more for topping
1/4 cup whole milk
1 T olive oil
dark chocolate flakes (optional)
Mix all the ingredients (except the nuts for topping) together.
Let the batter sit for 10 minutes to do its magic. If the batter looks too dry, add a few drops of milk to loosen it.
Heat the waffle iron and when ready, drop a 1/4 cup of batter into the center.
Top with a few more nuts and close the lid. Cook to your desired golden brown setting.
When ready, open the iron and while the waffle is still sitting inside, top with chocolate flakes, so they melt in the heat.
Repeat with the rest of the batter.
Serve immediately with a drizzle of honey (the waffles are not very sweet on their own).