OUR SECOND BREKKIE RECIPE FROM THE NEW HIPPIE LANE COOKBOOK
created by Taline Gabrielian has a reputation for creating recipes that are healthy, beautiful to the eye and delicious to eat
“A raw version of the beloved breakfast granola, my RAWnola is based on one of my favourite gluten-free superfoods, the humble buckwheat seed, making these irresistible clusters high in protein, vitamin B, zinc, magnesium and antioxidants.
Dehydrating the RAWnola mixture is not essential, but is recommended if you’d like a crunchier result and an extended shelf life. Once you’ve made yourself a batch, you’ll find yourself snacking on it all day long.” – Taline
Hippie Lane RAWnola
R VGN DF GF RSF
10 medjool dates, pitted
1 teaspoon coconut oil
1 tablespoon peanut butter
180 g (6 oz/1 cup) buckwheat groats
65 g (2¼ oz/¾ cup) desiccated coconut
1 tablespoon linseeds (flaxseeds)
1 teaspoon ground cinnamon
½ teaspoon maca powder
Place the dates, coconut oil and peanut butter in a food processor and pulse into a paste.
In a large bowl, combine the remaining ingredients. Add the date paste and use both hands (wearing some food-handling gloves, if you have some handy) to thoroughly combine all the ingredients, so the mixture sticks together.
If you have a food dehydrator, press the mixture onto a dehydrator tray, to about 5 mm (¼ inch) thick, and dehydrate at 40°C (105°F) for 8 hours. Once set, break the
mixture into bite-sized pieces and store in an airtight container in the pantry. It will keep for up to 4 weeks.
If you don’t have a food dehydrator, line a flat plate or tray with baking paper and spread the mixture on it, about 5 mm (¼ inch) thick. Set in the fridge for at least 2–3 hours. When your mixture is firm, your RAWnola is ready to eat. It will keep in an airtight container in the fridge for up to 3–5 days.
Peanut butter acai bowl with RAWnola
R VGN DF GF RSF
1 chopped banana, frozen
125 g (4½ oz/1 cup) frozen mixed berries
1 tablespoon acai powder
1 tablespoon raw cacao powder
1 tablespoon peanut butter (see tip), plus extra to serve
125 ml (4 fl oz/½ cup) coconut water
125 ml (4 fl oz/½ cup) rice milk or almond milk
50 g (1¾ oz/½ cup) RAWnola (page 32)
seasonal fresh fruit, to serve
Place all the ingredients, except the RAWnola and fresh fruit, in a high-speed blender.
Pulse until you’ve reached a soft-serve consistency. You want a semi-frozen finish, so resist adding more liquid; instead, use the blender stick to force the frozen fruit onto the blades to help it break down.
Spoon into a bowl and top with the RAWnola, fruit and other toppings of your choice. Add an extra dollop of peanut butter and dig in.
TIP For a nut-free option, use tahini instead of peanut butter.
more details & how to connect
Read more about Taline here + get her cookbook
Hippie Lane The Cookbook from all good book shops and online at hippielane.com.au/mobile/shop
+ to connect with Taline, visit hippielane.com.au
+ click here to get the app
& stay tuned right her for more of her Hippie Lane recipes x x x