In honour of our new petite roundies Victoria and I wanted to share our go to treats, perfect and healthy for the little ones (or big ones) to enjoy at a beach picnic.
Vic makes this yoghurt and olive oil cake all the time as it’s so quick, easy and makes for a tasty afternoon tea. We garnished the cake with fresh figs, berries and native Australian bush honey, so dark and malty! You could also serve it with a dollop of creamy greek yoghurt or fresh cream.
I make my raw chocolate once a week, simple and better than the store bought stuff. Rich chocolaty goodness but actually good for you, my girls love sprinkling the goji’s on the top at the end.
The day we shot this was so hot!! Our little beach shelter did the trick for shade as we enjoyed our refreshing Finger lime and lychee water, cake and raw chocolate by the sea…YUM! – Emma ox
Recipe adapted from Sevtap Yuce
1 1/2 cups of caster sugar
250g Greek Style plain yoghurt
250ml Olive oil
2 cups self raising flour
icing for dusting
Preheat the oven to 160 degrees celsius (Gas 2-3)
Grease and flour a 27cm springform tin.
Beat the eggs and sugar till pale. Stir in the yoghurt and olive oil. Add the flour and mix well.
Pour the mixture into the cake tin. Bake for about 1 hour, or until a skewer inserted into the cake comes out clean.
Serve the cake hot or at room temperature, dusted with icing sugar.
100g cacao butter
45g cacao powder
60g rice malt syrup
Pinch of sea salt
Loving Earth Buckinis (for the perfect crunch factor)
Chop cacao butter and place in a glass or heat proof bowl over a saucepan of hot water. Melt butter until just melted insuring it doesn’t get too hot.
Whisk in the cacao powder and set aside to cool for 5 minutes.
Add the rice malt syrup, salt and whisk until combined.
Dip a spoon in at this stage and have a taste make sure it’s to your liking…you may like to add more sweetness or vanilla essence or a sneaky tablespoon of peanut butter.
Line a baking tray with baking paper and pour chocolate onto the tray then sprinkle with coconut flakes, goji berries and Buckinis (or any crunchy nuts).
Set in the refrigerator for an hour, break it up and enjoy!!!
‘Finger lime is a rainforest fruit tree grown in Australia and grown in the region where we live (lucky us). I would describe it as ‘lime caviar’ limey pops in your mouth.’ – Co-founder Emma
2 finger limes or any fresh lime
1 can of Lychees in juice
Spring water or mineral water
Cut the end off the finger lime and squeeze out the caviar like bubbles into a glass pitcher.
Add 10 or so lychees and a splash of the juice.
Pour sparkling or still water, whatever your preference and a handful of ice.
Garnish with fresh mint. If you can’t find finger limes normal lime works a treat too
We hope you feel inspired to pack your beach cart high to enjoy the beach with your littles and some yummy treats this weekend!