A kid-friendly recipe and the successful business mum behind it
Perth mum Tracey Davidson is the owner and creator of Adventure Snacks, an online store featuring her range of tasty and nutritious make-at-home baking mixes, as well as a selection of products including lunch boxes, lunch bags, food cutters, and more, to make packing a rubbish-free lunchbox a breeze.
Tracey has a passion for ensuring kids receive healthy, nourishing food and has turned this passion into a successful business. I wanted to know more so I sat down with her for a chat and also asked her to share a delicious kid-friendly recipe.
What inspired you to create Adventure Snacks?
I got the idea for a healthy baking range back in 2014 when my son, Oscar, was 2. He used to be such a snacker (as most toddler are!) so I was constantly on the lookout for healthy snacks to give him. At the time, what was available in supermarkets really wasn’t very good – everything was super processed and lacked any real nutrition.
It was around this time that I was also learning all about food and what’s really in a lot of pre-packaged food, like additives and preservatives, and the effect this has on kids. So I was making a lot of snacks from scratch so that I knew exactly what was in them and also so I could add extra nutrition via wholesome ingredients and hidden veggies.
I literally had a “light bulb moment” one day and thought there had to be an easier way to make home-made snacks which were full of nutrients but that were more convenient and quicker than baking from scratch. I asked around in my group of mum friends and they all thought it was a great idea so I decided to take the plunge and develop a range myself!
What do you consider when choosing ingredients for your mixes, to ensure they’re high quality?
Every ingredient I use in the mixes is there for a reason. I look for alternatives to ‘traditional’ ingredients that are of a higher nutritional value, such as using a combination of whole wheat flour and coconut flour instead of plain white flour; or using rapadura or coconut sugar instead of processed white sugar. The aim is to use ingredients that are as close to the source as possible, with as little processing as possible. That way the snacks are actually a lot more filling and satisfying then something which is essentially empty calories. And I love hiding veggies wherever I can – I figure, if a child is going to eat a chocolate muffin, it may as well be with the added goodness of beetroot!
I also choose to use mostly organic ingredients, simply because then I know they are as pure as possible (with no nasty pesticide residues) and organic farming is also a lot better for the environment!
What is your favourite Adventure Snacks mix?
I get asked this a lot, and I usually say to people that it’s like choosing a favourite child! I ‘birthed’ every mix myself from concept to completion and have put so much into them to get them right – so it’s a hard choice! But, if I did have to choose, at the moment I’m loving the Oat & Carrot Cookie Mix. It’s a bit like an ANZAC biscuit but with a healthier, carrot twist and is super versatile.
Do you have any tips for juggling business/working and motherhood?
It definitely is a juggle! From the start I’ve worked around my son’s daycare days or school days so I try and get as much done during those hours as possible. Apart from that I’m always doing bits and pieces for the business whenever I have a spare moment, and I love getting him involved sometimes – he’s now old enough to be my little helper!
One tip I do have though is to try and manage your expectations. I always think I can get more done in the time I have then I actually can, and I put a lot of pressure on myself to do more, so I have had to learn that some things are just not going to happen as quickly as I’d like and that’s ok – there’s always next month!
Sweet Potato and Zucchini Loaf
- 1 x Adventure Snacks Sweet Potato & Zucchini Muffin Mix
- 1 Cup (120g) grated zucchini
- 1 Cup (240g) milk of your choice
- 2 Eggs
- 1/3 Cup (75g) butter, softened
- ½ Cup frozen corn kernels
- 2 Tbs mixed seeds (pepitas & sunflower seeds)
- Line a loaf tin with baking paper and preheat oven to 170◦C.
- Pour dry mix into the bowl of an electric mixer and add all other ingredients except seeds.
- Mix on medium speed until well combined.
- Pour batter into the loaf pan, and sprinkle seeds on top.
- Bake for 40 – 45 mins, or until a skewer inserted comes out clean.
- Allow loaf to cool in the tin, then remove and allow it to cool completely on a wire rack. Store in an airtight container in the fridge, or slice and freeze individual slices. You can also add some grated cheese if you like, or swap half the grated zucchini for grated carrot. Enjoy!
Toddler and fur baby approved!