: Tasty Treats with Taline Gabriel

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Taline Gabriel exploded onto the food blogger and Instagram scene a few years back with her website, Hippie Lane, featuring beautifully styled treats that are also good for you. Celebrating the launch of her first cookbook, the Sydney local talks food and fashion and shares a great recipe you can try at home!IMG_3758

1. We cannot wait to get our hands on your upcoming book! How long has it taken you to get to this stage?

Aw thank you, I can’t wait to share!

I began the business approx 7 years ago, in wholesale capacity - I was supplying treats to our cafes in Sydney. I took a short break when I had my second child and recommenced approx 3.5 years ago which was when I started my Instagram account. It’s been a whirlwind journey, sharing food images, recipes, inspiration and lifestyle with my growing following. Inspiring people to live their healthiest life and share my passion for health with likeminded people around the world, it’s a real privilege and honour. I’ve met some of my closest friends in the process and have gained so much personally and professionally. My followers spurred on the development of The Hippie Lane recipe app, which was released in 2015, and now the launch of the first book - Hippie Lane, The Cookbook. So grateful!

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2. Your images are always so incredibly beautiful…how long does it take you to create those gorgeous photos?

It really depends, sometimes it just happens really easily, all in a space of 10 minutes and other times it takes 1-2 hours to get the right shot. Smoothies and breakfast images I find really fun and easy, it’s when I want to capture a dessert or a savoury pic that I find myself needing to allocate extra time to get it right. Practice makes perfect, and with the years of experience, it’s become second nature (thankfully).

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3. Where did it all begin for you?

Growing up obsessed with nutella and milo (seriously) when I reached adulthood, I thought it was about time I grew up and get healthy. I got clean, ditched the processed packaged food, and felt great. I took it to the next level when I learnt I had sensitivities to everyday foods i.e. gluten, dairy, eggs, soy and refined sugar. In order to give my digestion system a break and to allow my gut a chance to heal I needed to find alternatives to the problem foods. It was at this point that I became really serious about health food, nutrition and wellness. It felt limiting at the time, faced with a long list of no-no’s but once I got into experimenting with alternatives, I fell in love with the process. Creatively, coming up with unique recipes that tasted amazing, and helping others by offering recipe inspiration and motivation - it was an addictive combination. 7 years on and I'm still as passionate now as I was then!

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4. Do you have any tips for people who want to follow in your creative footsteps?

Have a passion, set goals and believe in yourself. All good things take time and persistence. Surround yourself with inspiring people, get advice from successful influencers in your field and practice your craft. Don’t expect success immediately, just keep at it and do your best.

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5. What’s your go-to breakfast?

In summer, I’m a smoothie bowl kind of girl, topped with fresh fruit and crunchy toppings - I’m powered for the day. I tend to crave warm savoury foods, like scrambled tofu or my fave brunch board from the cookbook for a warm comfort option in the colder months.

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6. How do you develop the yummy recipes that you share?

Trial and error! I play around and get lost in the kitchen for hours indulging in new creative recipes. It’s where I let go and feel free. I love tasting new dishes and experimenting with ingredients. I get a lot of my inspiration from tastes from my childhood. Having grown up eating all the junk I could get, I’m big on experiencing those flavours that I know and love but without the guilt. I’m big on recreating classics like the Mars Bar, Twix Bar Wagon Wheel and Monte Carlo biscuits as well as comfort meals like burgers, chips, pancakes, waffles and many meals inspired by my cultural background. Credit to my mum for being an incredible cook and an amazing role model.

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7. Like your photos, you yourself always look so stylish and lovely. What would you say are your main style inspirations?

Aw sweet, thank you. I have two kinds of style - in warm weather I’m all about boho - unrestrictive, flowing maxi’s, long skirts and crops, a heap of jewels and natural hair and make up. Once winter sets in, I’m more structured - lots more black and white attire, fitted jackets, black boots, shift dresses, white tees and denim… I prefer summer over winter! Either way, I keep it pretty simple and prioritise comfort over looks. I’m inspired by how I’m feeling creativity and personally. In summer I’m outdoors, at the beach feeling free and peaceful and my choice in clothes reflects that. In winter, I’m generally less active and more confined to the indoors, and my more structured attire reflects how I feel. I’m usually planning a trip abroad around July / August each year, to chase the sun - simply to get some free love and happiness back into my world!

A post shared by HIPPIE LANE (@talinegabriel) on Feb 24, 2017 at 12:56pm PST

8. If people want to get their hands on your book, where will they find it?

A signed copy of a book with a free personalised gift from me is available through my website - www.hippielane.com.au (while stocks last). The book is also available in major department stores, book stores, Big W and K-Mart Australia-wide.

Scroll down for Taline's colourful Rainbow Easter Cake recipe!

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Rainbow Easter Cake
20 serves, R, VGN, DF, RSF, GF, 45 mins

What’s a celebration without cake? The flavours, the colours, the textures – there isn’t just one reason but a whole bunch of reasons why this vibrant Easter themed should be on your Easter hit list. I normally use fruit when I make fruity cheesecakes, but for this special one, I use fruit powder. I came across blue spirulina and strawberry powder at my local health food store and have been in love ever since. Made from pure organic ingredients, they give a punchy vibrant taste to the cashew cream and create a knockout colour that can only be seen to be believed.

Can’t wait for you to try this one!

TIP: This is a large size cake intended for a celebration. You can use a smaller tin and reduce the quantity of the ingredients if you wish.

Base:

1 cup (120g) walnuts
1 1/2 cups (40g) coconut, shredded
1 cup (150g) cashews
¼ cup (60ml) rice malt syrup
½ tsp matcha powder
1/8 tsp salt

Vanilla Layer:

4 cups (600g) cashews (soaked for 4 hours)
1 cup (240ml) coconut oil
1 ¼ cup (300ml) rice malt syrup
1 ½ cup (360ml) coconut milk / non dairy milk
1 cup (240ml) filtered water (or non dairy milk)
1 tsp vanilla powder
1/8 tsp salt

Blue Layer:

4 cups (600g) cashews (soaked for 4 hours)
1 cup (240ml) coconut oil
1 ¼ cup (300ml) rice malt syrup
1 ½ cup (360ml) coconut milk / non dairy milk
1 cup + 1 tbsp (240ml) filtered water (or non-dairy milk)
½ - 1 tsp blue spirulina powder*
1/8 tsp salt

Pink Layer:

4 cups (600g) cashews (soaked for 4 hours)
1 cup (240ml) coconut oil
1 ¼ cup (300ml) rice malt syrup
1 ½ cup (360ml) coconut milk / non dairy milk
1 cup + 2tbsp (240ml) filtered water (or non dairy milk)
2 tbsp strawberry powder**
1/8 tsp salt

Dreamy Coconut Balls (to go on top cake):

1/2 cup (75g) cashews
1 1/2 (120g) cups desiccated coconut
3 tbsp coconut cream
1 cup (80g) desiccated coconut
1 cup (60g) shredded coconut
3 tbsp coconut oil
3 tbsp rice malt syrup
¼ - ½ tsp blue spirulina
¼ - ½ tsp matcha powder
1/2 - 1 tsp strawberry powder

Decoration:

½ cup vanilla / blue and and pink layer mixture
2-3 tbsp coconut, desiccated
4 chocolate stars (optional):
Dark Chocolate Stars
½ cup coconut oil, melted
½ cup cacao powder
2 tbsp maple syrup
Creamy Tahini Stars
1 cup tahini
¼ cup coconut oil, melted
¼ cup (60ml) rice malt syrup

Method

Base:

1. To make cake base, reduce walnuts and coconut to small pieces in the food processor.
2. Add the rest of the ingredients and process until well combined and sticky.
3. Press into a 24cm rectangle tin lined with baking paper and freeze.

Layers:

1. To make vanilla layer, drain and rinse cashews and blitz in processor with coconut oil, rice malt, coconut milk, water, salt and vanilla. Mixture should be
smooth and creamy.
2. Pour into a bowl and place in the freezer while you make the other layers.

3. Rinse the processor and make the blue layer in the same way that you made the vanilla layer.

4. Pour mixture into a bowl and place in the freezer while you make the final layer
5. Repeat the process with the pink layer. Set in the freezer.
6.  Spread vanilla layer (reserving 1-2 tablespoons of mixture for decoration) evenly over the base and freeze for at least 1 hour.
7. Spread blue layer over the vanilla (reserving 1-2 tablespoons of mixture for decoration) and freeze.
8. Repeat with the pink layer and set in the freezer overnight.

Dreamy Bliss Balls:

1. Process cashews with coconut, coconut cream, coconut oil and rice malt in a food processor.
2. Roll mixture through extra shredded and desiccated coconut till well combined.
3. Randomly add sprinkles of blue spirulina, matcha and strawberry powder to the mix to create a rainbow effect.
4. Roll balls of varying size with the coconut mixture and set in fridge till balls are firm.

Chocolate and Tahini Stars:
1. Combine dark chocolate ingredients in a bowl and whisk with a fork.
2. Combine tahini ingredients in a bowl and whisk well.
3. Pour chocolate evenly into Star moulds and set in freezer until firm.
4. Repeat with the creamy tahini mixture and set in freezer until set.
5. Once both the chocolate and tahini stars are set, pop stars out of moulds.

Decorating:
1. When you are ready to serve the cake, remove from cake tin and place on a serving plate / platter.
2. Combine vanilla and blue mixture and spread around the centre of the cake, wherever you see fit.
3. Place coconut balls over the cake, piling them on top of each other to create height.
4. Sprinkle with flaked coconut.
5. Top with chocolate stars (optional) and serve. Best eaten within 30-45 minutes of removing from freezer.

NB.
* Blue Spirulina and strawberry powder is readily available online. I highly recommend sourcing it to get the best results for this recipe. If you can’t find blue spirulina powder, you can use 1-2 cups of fresh blueberries for the (the amount needed depends on the intensity of the flavour and colour that you desire).
** If you can’t access strawberry powder, you can use 4-5 dried or freeze dried strawberries.

For more tasty recipes, don't forget to follow Taline on Instagram or check out the Hippie Lane website where you can buy her new recipe book!

 Credits: Photography & Recipe by Taline Gabriel | Clothing by Tree of Life