What’s on: The Great Kiwi morning tea

Get involved with supporting the conservation and protection of our favourite national icon, the Kiwi, with this week’s Great Kiwi Morning Tea. 

The Great Kiwi Morning Tea is being held on Friday October 21 to raise critical funds to continue the work of protecting kiwi and their habitat. Kiwis for kiwi (the national charity that supports community-led kiwi conservation projects) is calling for everyone to get together at school, with friends, neighbours, family or at work to share a Kiwi morning tea and collect donations. 

If you’d like to host a morning tea, you can register at www.kiwisforkiwi.org and receive a pack which contains instructions for a successful event, sample invite, promotional materials, recipes and a fun Kiwi Quiz.

Here are two recipes we love the look of created by chef and Kiwis for kiwi ambassador, Michael Van de Elzen.

Kiwi Coconut Biscuits

2½ cups cooking oats
½ cup shredded coconut
1 tsp vanilla paste
½ tsp sea salt
½ tsp ground cinnamon
½ cup chopped dried apricots
2 tbsp almond butter
100g good quality dark cooking chocolate
½ cup raw honey

Preheat oven to 160*C and line a 20 x 30cm baking tray with baking paper.

Mix first six ingredients in a large bowl.

Place almond butter, chocolate and honey in a heavy-based saucepan over a low heat. Stir until melted together. Pour over the dry mix and work quickly to combine.

Press into baking tray and cut into kiwi shapes with a kiwi cookie cutter. Put in oven for 30 minutes. Remove from oven and allow to cool. 

Pumpkin Kiwi Cakes 

Makes 8 / Prep time 20 mins / Cooking time 25 mins

3/4 cup coconut sugar
1 tsp baking powder
¾ cup plain flour
¼ cup wheatgerm
1 tsp cinnamon
1 tsp baking soda
2 free-range eggs
½ cup vegetable oil
2 cups grated pumpkin
½ cup chopped hazelnuts
¼ cup raisins


Preheat oven to 190°C. Combine all dry ingredients in a large bowl. Add eggs and oil and mix until just combined. Fold in pumpkin, hazelnuts and raisins.
Divide mix evenly between lightly greased cupcake moulds or muffin tins. Bake for 20–25 minutes. Allow to cool in tin for 5 minutes, then turn out onto wire racks. Ice when completely cool, and decorate with pumpkin seeds and sprinkles.


Juice of 1 lemon
120g cream cheese, softened
50g coconut oil
3 Tbsp coconut sugar
1 tsp vanilla paste
¼ cup pumpkin seeds for decoration
Cocoa nibs for decoration

Beat together lemon juice, cream cheese and coconut oil. Add sugar and vanilla paste and continue to beat until smooth. Garnish with cocoa nibs, optional.


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