Carrot Muffins, Gluten-Free and Vegan


100g Gluten-Free Flour
75g Oat Flour
50g Rolled Oats
130g White Sugar
7g  Baking Powder
 3g Salt
2g Cinnamon
5g Baking Soda


14g Organic ground flaxseed
75g Water
100g Coconut Oil
115g  Vanilla Almond Milk
12g  apple cider vinegar


150g Biota Fermentation Lacto Pickled  Carrots
35g Dried Coconut
40g  Raisins, rehydrated in carrot brine

Probiotic Icing:

72g Icing Sugar
14g Biota Lacto Pickled Carrot Brine

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Carrot Cake



250g  All-purpose Flour
25og Brown Sugar
25g Baking Powder
1 tsp  Nutmeg
1.5 Tbs  Cinnamon
 5  Large eggs
185g  Vegetable Oil
125g  Shaved Coconut
1 jar  Biota Fermentation Lacto Pickled Carrots


125g Cream Cheese
375g Icing Sugar
250g  Butter, room temperature
5g  Vanilla Extract

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Biota Probiotic Potato Salad

1 lb  Yukon gold potatoes
1/2  Carrot, small dice
1/2  Stalk Celery, small dice
 1/4  White Onion, small dice
3  Green Onions
 1 Tbsp  Mayonnaise
2 Tbsp  Biota Charcuterie Mustard
1 Tbsp  Salt
1 tsp  White Wine Vinegar
tt  Black Pepper and Salt

Fill a large pot with cold water and 1 Tbsp salt. Peel the potatoes and add to the cold water. Put the pot on the stove over medium heat and cook potatoes until they begin to flake apart. Strain, put in a large bowl and set aside.

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Kimchi Fried Rice

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2 Tbsp Oil
1 Large egg
1 Garlic, minced
 1/4 Small onion, diced
2 c Steamed white rice
 1/2 c Biota Napa Kimchi
1 Tbsp Kimchi brine
1 Tbsp Soy Sauce
1 tsp Sesame Oil
1/2 tsp Black Pepper
1 Scallion, cut on the bias

Heat up a wok or frying pan with 1/2 Tbsp sesame oil and cook the egg sunny side up. Remove from pan and set aside.

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