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Baklava Breakfast Bowl

A beautifully fragrant breakfast, the chia and quinoa really sing with the addition of rose water, orange and maple.

Baklava Breakfast Bowl

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

It’s no secret that I’m a dessert for breakfast kinda girl. This baklava flavoured breakfast bowl takes my treat-for-breakfast obsession to the next level!

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 café style breakfast waiting to be devoured. Divine!

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

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

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.

Taline Gabrielian’s book Hippie Lane: The Cookbook is out now in all good book stores. 

 

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