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She had us at raw vegan oreos. When we discovered Taline Gabrielan's gorgeous food-forward Instagram feed about a year ago, it permanently shifted our perspective on how food should look — and taste. The Aussie foodess continually inspires us with her health-savvy re-vamps of decadent favorites, filling our minds with cravings for cashew cream unicorn toasts and the most gorgeous breakfast bowls ever. The recipe below is a springtime wonder, laced with Middle Eastern flavors that resemble sticky sweet baklava. We're indulging in it daily, resisting the urge to over-'gram the results — but sometimes it's just too pretty not to share. 



A post shared by HIPPIE LANE (@talinegabriel) on

Baklava Breakfast Bowl

(Serves 2, 20 mins, VGN, DF, GF, RSF)

1/4 cup (40g) chia seeds

1 cup (240ml) coconut milk

½ cup (120ml) almond milk

½ cup (90g) cooked quinoa, cooled

½ cup (120ml) coconut milk

1 tbsp fresh orange juice

2 tbsp maple syrup

1-2 tbsp rose water


4 tbsp extra coconut milk

2 tsp maple syrup

¾ cup (110g) pomegranate seeds

1 fig, quartered

Handful of blueberries

4 strawberries

1 tsp orange zest

1 tbsp pepitas

1 tbsp walnuts, chopped into small pieces

1-2 tsp rose petals

- Combine chia seeds with 1 cup coconut milk and almond milk. Mix thoroughly with a fork. Set in the fridge for 30-45 mins.

- Add quinoa, extra ½ cup coconut milk and stir to combine.

- In a small cup, combine orange juice, maple syrup and 1 tbsp rose water. Taste. Add extra 1 tbsp rose water if preferable (do it!)

- Divide chia mix into two bowls and top with extra coconut milk and maple syrups.

- Top the bowls with fruit, orange zest, pepitas, walnuts and rose petals and serve.