🍁Catching the Warm Days in Austria: Pumpkin Soup, Gluten-Free Bread, Hiking & Watercolor | Fall Vlog

Welcome!💛 I'm Iryna, a watercolor artist living and working in the heart of the Tyrolean Alps. Through this silent vlog and slow living journal, I invite you to share quiet, unhurried moments of everyday life surrounded by nature. In this video, we are right on the threshold of change, catching the very last warm days of autumn in Austria. The journey begins with a peaceful hike up to Steinbergalm, soaking in the crisp mountain air before the season shifts. Afterward, we return home to slow down the pace with some cozy kitchen projects: simmering a rich pumpkin cream soup, baking homemade gluten-free bread, and shaping small savory meatballs to bring everything together into a warm, nourishing meal. As the sun starts to dip, I head back out into the mountains to catch the fading glow and watch the sunset over the peaks. The next day brings a sharp shift in the weather—the warm days end, and steady autumn rain begins to fall. Inside, while the rain taps against the window, I settle in with my paints to create a delicate watercolor book bookmark. I hope this video brings a little peace and stillness to your day. 💌Receive a cute postcard of a little angel illustrated by me: https://ko-fi.com/s/cb0a3fdb6f ✨ Gluten-Free Bread Recipe (for 2 loaves): Ingredients: Green buckwheat flour — 95 g Millet flour — 95 g Chickpea flour — 90 g Almond flour — 50 g Flax seeds (optional) — 20-25 g Psyllium husk — 27 g Salt — 10 g Baking soda — 4 g Water — 400 ml Apple cider vinegar — 13 ml Avocado oil (or any vegetable oil) — 13 ml Any sweetener — 15 g Rolled oats for topping Instructions: In a separate bowl, combine water, vinegar, oil, and sweetener. Add the psyllium husk, mix well to avoid lumps, and let it sit for 10 minutes. In a large bowl, mix all the dry ingredients together: green buckwheat flour, millet flour, chickpea flour, almond flour, flax seeds, salt, and baking soda. Add the gel-like psyllium mixture to the dry ingredients and knead well until a uniform dough forms. Shape the dough into 2 loaves, brush the tops with a little water or oil, and sprinkle generously with rolled oats. Bake at a moderate temperature (around 180°C / 350°F) until fully cooked and golden brown. Let them cool completely before slicing. ✨ If this peaceful escape brought some calm to your day, please consider subscribing and leaving a like. Your support means the world and keeps me inspired to create more quiet, comforting videos for you to rest your mind whenever you need it. Thank you for being here!💛 📌Chapters: 00:00:00 — Intro & Cozy Ambience 00:00:53 — Hiking to Steinbergalm 00:02:19 — Decorating the table with pumpkins 00:04:28 — ASMR gluten-free bread baking 00:09:29 — ASMR preparation of ingredients for pumpkin cream soup 00:12:20 — Preparing the baked bread to turn it into a bread bowl 00:13:04 — Preparing and frying savory meatballs for the soup 00:15:46 — Final assembly of the pumpkin soup in the bread bowl 00:18:10 — Relaxation time with coffee and reading 00:20:00 — Hiking and watching the sunset in the mountains 00:23:29 — ASMR rain, painting a cute watercolor fox illustration, and making a book bookmark 🎵 Music Credit (All tracks from the YouTube Audio Library): No.2 Remembering Her - Esther Abrami Anton - Dan Bodan No.9_Esther’s Waltz - Esther Abrami No.5 The Day I Met Her - Esther Abrami