These last weekends we have been having not only one Welcome-To-The-World Picnic for Elsa, but two! The first in Copenhagen and the second in Stockholm. Both days were beautiful with sunny weather, food, cakes, songs, friends and family. All the things we love!

We made a couple of our favorite sugar free cakes; Blueberry Muffins, Raspberry Cupcakes, a heart shaped Raw Peanut & Date Cake, Rhubarb Pie, Strawberry Almond Cake and Rhubarb & Strawberry Lemonade. We also made this fantastic Summer Salad with fresh blueberries and a raspberry mint dressing to go along with it, scroll down for the recipe.

In Stockholm we held the picnic under a tree on the beautiful island Djurgården.

Since Elsa couldn’t open the gifts herself I did it for her. These cute crocheted toys are from the Danish brand Sebra.

We actually mixed the leftover solids from our Rhubarb Lemonade with whipped cream to make the filling in this Rhubarb pie, and we made the sugar-free crust from our Lemon Tart recipe.

Me and a biiiig box of strawberries. We used them on this Almond Meringue Cake with a cream of Turkish yogurt, orange juice and maple syrup. Yes, the flowers are edible.

Proud grandparents!

Diva, the Danish family dog. Me, Elsa, my twin brother and his 1 1/2 year old son.

Blueberry & Apricot Super Salad
Serves 4

This is truly a super salad. Not only does it taste super delicious, but the spinach, blueberries, beans and radishes also makes it super nutritious.

400 g spinach leaves (or baby spinach)
15 radishes
15 cherry tomatoes
3 small spring onion, cut in thin slices and marinated in apple vinegar and olive oil
1 can cannellini beans, rinsed
10 apricots
200 g blueberries

Rinse the spinach and place on a towel to dry. Cut the radishes in slices, tomatoes in halves and apricots in quarters. Place all ingredients in a bowl and drizzle over the blueberries. Serve with a Raspberry Mint Dressing

Raspberry Mint Dressing
100 g raspberries (fresh or frozen)
1 tsp honey
1 tbsp mint leaves (chopped)
a pinch of sea salt
1/2 dl olive oil

Mash the raspberries with a fork and mix it with honey, mint leaves and salt. Stir in the olive oil with a spoon.