Ingredients:

• 1/2 cup of Blackstrap Molasses
• 1/4 cup of Organic (Grade B) Maple Syrup
• 3 tbsp of Organic/Ethically Sourced Palm Oil Shortening
• 1 tbsp Full Coconut Milk
• 1/2 tsp Baking Soda (Aluminium Free)
• 1/2 tsp ground Cinnamon
• 1/2 tsp ground Cloves
• 1/2 tsp ground Ginger
• 1/2 tsp ground Nutmeg
• 1/2 tsp Himalayan Rock Salt
• 3 cups of Almond Flour

Method:

• Preheat oven to 180*C.
• In a sauce pan, heat the Blackstrap Molasses to a boil.
• Add the Maple Syrup, Palm Shortening and Coconut Milk to the sauce pan.
• Combine ingredients by stirring and then remove them from the heat.
• In a small bowl, combine all the dry ingredients.
• Pour dry ingredients into the wet mixture, stir until the batter is fully blended.
• Refrigerate the dough for 20 minutes.
• Roll out dough between two sheets of parchment paper, until about 3/4 cm thick.
• Cut the batter with cookie cutters of your choice.
• Bake for 10 minutes on a parchment-lined cookie sheet.
• Let them cool and decorate as desired.

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• 2 large zucchini – washed, dried and ends trimmed
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh oregano, chopped
• 1 large lemon, zested and juiced
• 1/3 cup extra-virgin olive oil
• 1 tbsp dijon mustard
• Organic parmesan shards to taste
• Himalayan rock salt and coarsely ground pepper to season

Method:

• Cut the zucchini into ribbons using a vegetable peeler. Hold the zucchini firmly at the tip  and draw the peeler down. Transfer the ribbons into a large bowl.
• Add the thyme and oregano to the zucchini ribbons; toss to combine. Add the lemon zest and juice; toss to combine.
• In a small bowl, whisk the olive oil with the mustard. Gradually add the olive oil mixture to the zucchini and toss until the salad is well dressed.
• Season the salad with salt and pepper. Serve topped with shards of parmesan.

The post Raw Zucchini Salad appeared first on Bay Organics.

Workshop: Fermenting Vegetables

When: Friday 21st November (5:30-8:30pm)

Cost: $110 per person

Booking: Call Sammi (0407 766 525)  as soon as possible as seats are strictly limited

Ever wanted to learn how to ferment your own sauerkraut? Here’s your chance! You’ll get to take home 2 jars of fermented vegetables, a kombucha scoby, and will receive one of our famous superfood smoothies or cold-pressed juices to taste on the night. Hope to see you there!

The post Fermenting Vegetables Workshop appeared first on Bay Organics.

• 1 large beetroot
• 3 large carrots
• 1 large apple (pink lady works well)
• 1 thumb sized piece of turmeric
• 1/2 lemon (without skin)
• 1 thumb size piece of ginger

Method:

• Throw all of the ingredients through your Hurom Cold-Pressed Slow Juicer and enjoy!

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• 1 tbsp of coconut oil
• 2 tbsp of raw honey
• 1/4 cup of sea salt
• 1/4 cup of organic raw sugar
• 1 tbsp of lemon juice

Method:

• Stir together the honey and coconut oil in a medium bowl.
• In another small bowl, blend the salt, sugar and lemon juice until it becomes crumbly.
• Pour the salt mixture over the honey mixture and stir until smooth.
• Store in a small glass container.
• Gently massage a marble-sized amount of homemade hand scrube into your hands and body for 30-60 seconds.
• Rinse with warm water and pat dry. The coconut oil provides enough moisture so you shouldn’t need to follow up with anything else.
• Repeat 1-2 times per week.

The post Homemade Natural Hand & Body Scrub appeared first on Bay Organics.

• 50g organic coconut flour
• 1/2 cup cacao powder
• 1/2 cup + 2 tbsp melted grass-fed organic butter
• 3 eggs
• 1/2 cup maple syrup
• 1 tsp vanilla extract

Method:

• Preheat the oven to 300*C and line a baking tray.
• Mix together all ingredients – either by hand or with an electric mixer or high-powered blender (like the Vitamix or Thermomix).
• Pour into the baking tray and bake for 30-35 minutes. To check, use a toothpick to skewer the brownie, if it comes out clean you’ll know it’s ready.
• Cool for 30 minutes before cutting.
• Enjoy!

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Ingredients:

• 1 head of cauliflower (roughly 650g)
• 1 egg lightly whisked
• 50g of good quality, preservative-free parmesan cheese
• Toppings as desired (we chose organic tomato paste, salmon, fetta, cherry tomatoes and spinach)

Method:

1. Preheat oven to 210*C.
2. Chop the cauliflower finely using a food processor or Thermomix, or by hand.
3. Place the chopped cauliflower into a microwave-safe bowl, and microwave for 8-10 minutes (or until tender).
4. Add the whisked egg and parmesan cheese to the cauliflower and combine well.
5. Press the cauliflower mixture into a lined, 30cm pizza tray.
6. Cook in the oven for 18-20 minutes or until golden.
7. Add toppings generously.

The post Cauliflower Pizza Base appeared first on Bay Organics.

• 1 large frozen banana
• 1 large leaf of kale
• 1 handful of baby spinach
• 1/4 cup of almonds (preferably activated)
• 350ml coconut water
• 6 ice cubes

Method:

1. Throw all of the ingredients into your BioChef blender and select the 60 sec auto option.
2. Enjoy!

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The post Crispy Salted Kale Chips appeared first on Bay Organics.

We’re incredibly proud of the sweet, creamy bliss balls that we create right here at Bay Organics.

Available in an assortment of flavours, these little guys are the perfect treat any day of the week.

Prepare to treat your taste buds!

Available in: Raw Caramel Kiss, Raw Cacao Kiss, Raw Cacao & Mint, Cashew Fudge, Choc-Chia Protein, Vanilla-Goji Protein, Maca Cinnamon & Chia.

The post New in store – Housemade Bliss Balls appeared first on Bay Organics.