I feel its been a long time I last made a finger licking dessert like breakfast.. you know those breakfasts that are so indulging that feel more like a dessert and less of the fuel to start your day… the lockdown has offered me the best opportunity, and time, to indulge myself in such a breakfast. This is one of the breakfasts that takes a bit of time to assemble, so best plan it for the weekend. The recipe inspo comes from my favourite food blogger Taline Gabriel, but I ve adapted it to my taste. The orange blossom, rose, cinnamon and clove taste notes are very influenced by the familiar to the Greeks Turkish cuisine. While the base of chia & quinoa offer sparingly their nutritious qualities: quinoa is a good source of plant based protein, and chia rich in fibre and Omega 3s. the secret for the baklava flavour comes from the super delicious syrup that we pour on top of the bowl made with honey, cinnamon, rosewater and orange. You can garnish with whatever fruit you have available, I used strawberries, blackberries and oranges. And would definitely use some figs if they didn’t cost a forturne in London. Finish with some crushed pistachios for a true Turkish delight!
Ingredients (for two bowls)
¼ cup of chia seeds
½ cup of almond or coconut milk to soak the chia seeds
¼ cup quinoa, boiled in ¾ cups of water
3 cloves, added to the water used for boiling the quinoa
½ cup coconut milk to finish the quinoa
1 orange, you will need both the zest, juice and slices of orange
For the baklava syrup:
-1/4 cup of raw honey or maple syrup
– zest of one orange
1 tbs of orange juice (from the same orange)
3 tbs rosewater
½ tsp of ground cinnamon
Garnish with
-1/2 orange, sliced
-4-5 strawberries or figs, sliced
-a handful of blackberries or blueberries
-a handful of pomegranate seeds
-a handful of pistachio nuts, crushed
Preparation
- Prepare the quinoa by boiling in small pot with water, adding the cloves. Once all the water is absorbed, remove from fire, and add the ½ cup of milk, leaving to soak with the lid closed, away from the fire. You know it is ready when most of the milk is absorbed.
- In the meantime, soak the chia seeds in the plant milk of your choice for 30-40 mins. Once all of the milk is absorbed and has a gloopy consistency add the boiled quinoa.
- Prepare the syrup in a cup by mixing all of the ingredients.
- Pour on top of the quinoa/ chia bowl and garnish with the fruits of your choice and crashed pistachios.