Wholefoodie and author Taline Gabrielian, founder of Hippie Lane is the queen of breakfast – and she’s put together a divine recipe for us. A beautifully fragrant breakfast, the chia and quinoa really sing with the addition of rose water, orange and maple. Topped with pomegranate, berries, fig and pepita seeds, and you’ve got a fancy AF café style breakfast waiting to be devoured from home. “It’s no secret that I’m a dessert for breakfast kinda girl,” says Taline. “This baklava flavoured breakfast bowl takes my treat-for-breakfast obsession to the next level!”

Ingredients

  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • ½ cup almond milk
  • ½ cup cooked quinoa, cooled
  • ½ cup coconut milk
  • 1 tbsp fresh orange juice
  • 2 tbsp maple syrup
  • 1-2 tbsp rose water
Topping
  • 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

Method: 

  • Combine chia seeds with 1 cup coconut milk and almond milk. Mix thoroughly. 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, and 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.