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Breakfast Tart

breakfast tart
Oh, Umina Ocean Beach Resort! How I am missing you already!

I have been home a few days and still I am wearing your glow.

It is somewhat uncharacteristic for a blogger, but I’m the lady who always forgets to take the photos. I’m too busy chatting or soaking up the Sun to remember to capture my children’s laughter or the delicious meal before me. I am working on this, but in the meantime I’m hoping my words do our beach weekend justice.

There were many perfects. The first being that we could travel by car and it only took 3 hours, tops, to arrive at our destination on glorious New South Wales Central Coast.

We were there before check-in and headed to the shops to grab our weekend supplies, we had plans of going into Beach Resort lock-down.

So, with everything we needed for a weekend of platters and zero cooking we checked in. The accommodation did not disappoint! I’m a shocking online shopper and on more than one occasion I have booked a room for us only to arrive and feel deflated and found myself spending the entire time apologising to the rest of my family. Not this time! We couldn’t have been happier. It was comfortable, clean and despite being peak season, quiet.

By now my littlest one was exhausted, so Dad and the big kids hit the beach while Juliet and I had a rest. After dinner we all walked the beach together and it was beautiful! I felt better than I had in weeks!

Our days were spent pretty much like this:



Walk the beach to an amazing park with a great Cafe that sold fresh juices.

Juice for all.

My boy at the Pirate Ship making friends and having a grand old time.

My girl at the Flying Fox making friends and having a grand old time.

My baby asleep on my chest.

Back to the cabin and into our bathers.


Big kids and Dad chasing waves and building castles, baby and I sleeping on the sand and occasionally getting our feet wet.

Lunch and a recharge before checking out the fabulous pool or fabulous water park.

Back home for dinner and a bit of chill time before ending the day with another stroll by the water.

Sleep and repeat.

It was perfection! It was just what we all needed and it worked that Sun and Surf magic on me, I feel happier and I feel more focused. My mind is feeling clear and I am feeling calm.

There was even more on offer than what we did, the days were filled with kids activities. The park and cafe next door had music at night and an awesome looking menu, not to mention all that is around if you want to jump in the car.

We will be going back and this time I am taking as much family as I can muster up with me. I know they will all love it and I completely understand why this place has been called Australia’s Number One Family Park. We had three nights and left wanting more. I consider that a perfect sign of a holiday well had.   


Breakfast Tart
the case

  • 5 medjool dates, seeds removed
  • 1/4 cup raw cashews*
  • 1/4 cup desiccated coconut
  • 1 teaspoon coconut oil
  • 1/2 teaspoon concentrated natural vanilla extract
  • zest of one lemon

the filling

  • 1/2 cup greek natural yoghurt or coconut yoghurt
  • 1 teaspoon chia seeds
  • 1/2 teaspoon maple syrup (optional)

the top

  • blueberries
  1. Place the case ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb.
  2. Press the mixture firmly into the sides and base of a mini springform pan (mine measures 10.5cm x 10.5cm, they are readily available from supermarkets and kitchen stores) and place in the freezer for 30 minutes to set.
  3. Place the filling ingredients into a bowl and mix to combine. Place in the fridge while the case sets.
  4. Remove the case from the freezer and release the springform pan. Fill the case with your filling and top with the blueberries.
  5. Eat and enjoy!

*to make this nut free sub the cashews with sunflower seeds and add an extra medjool date.

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Breakfast Tart
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