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.
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
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.