In the spirit of reconciliation The Bakery Lab acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.
Our ingredients are ethically sourced from local small businesses that care about quality and the impact of their practices in the environment.
At The Bakery Lab we acknowledge the indigenous people of Australia through our passion for Australian flavours and raising awareness on the knowledge passed from aboriginal communities, and we support aboriginal Australian businesses.
Is the main ingredient in all of our crackers, it is a gluten free alternative and it’s full of prebiotic to improve gut health. It has high levels of manganese, copper, and contains high levels of resistant starch, which can help improve insulin sensitivity, lower blood sugar levels, aid in digestion and keep you full for longer.
- Is the smallest known grain in the world and is packed full of nutrients,
- High in iron – three times higher than meat!
- High in calcium – three times more than in milk!
- High in protein,
- Contains the eight essential amino acids needed for the building of protein, muscle growth and repair, synthesis of hormones and more,
- Contains potassium, magnesium and zinc.
Australian Native Ingredients
Australian bush food has been used by indigenous Australians for over 40,000 years. The traditional owners of the land were already aware of the abundance of flavours and health properties of the seeds that grew.
We put the spotlight on four native ingredients. Our main heroes are:
Wattleseed has been a mainstay in the diet of indigenous Australians for thousands of years. The Indigenous people knew the importance of preparing the seeds to eliminate the toxins by roasting them in hot coal.
Wattleseed is a rich source of protein and carbohydrate in times of drought and should be considered the central hero of Australian native foods. It contains potassium, calcium, iron and zinc in fairly high concentration.
With a low glycemic index, it is great for diabetics, providing a steady stream of sugars that does not produce a sudden rise in blood sugar glucose levels.
Wattleseed also contains more protein than rice, pork or chicken.
Native Basil has been used by indigenous Australians for their medicinal properties and ceremonial purposes.
Native Basil is a fragrant mix of basil, mint and sage.
Native Thyme (aka. Cut-leaf Mint Bush) is a type of native mint once used as a medicinal herb, but now more commonly features in cooking and herbal teas. It’s a highly aromatic shrub, rich in essential oils, giving off a minty aroma when crushed or rubbed. This shrubby plant is found throughout NSW along the coastline, in sheltered rainforest margins, beneath sclerophyll forest trees, and around the Central Tablelands.
Saltbush is one of Australia’s best herbs. The edible plant, which is salty and herby in flavour, is an under utilised native food – especially given how versatile it is.
Traditionally, some indigenous groups used the saltbush seeds in baking, the leaves were used for medicinal purposes and often added to water as skin cleansers for sores, burns and wounds. It can be used as a direct substitute for salt.
Other amazing seeds we use are:
- have an unusually high omega-3 fatty acids content (18%) – essential fats that are important for heart health and brain function,
- are high in fibre and great for digestive health,
- are an excellent source of protein and extremely high in calcium,
- a great source of other important minerals including iron, magnesium and zinc.
- contain a good amount of protein, fibre and omega-3 fatty acids, in addition to being a rich source of vitamins and minerals,
- are a rich source of alpha-linolenic acid (ALA), a mostly plant-based omega-3 fatty acid. ALA is one of the two essential fatty acids that you have to obtain from the food you eat, as your body doesn't produce them. Lignans are plant compounds that have antioxidant and estrogen properties.
- are exceptionally nutritious and rich in healthy fats, protein and various minerals,
- are high in plant-based protein,
- the amino acid ratio of hemp seeds is closer to complete sources than many other vegetarian proteins,
- are rich in omega 3, 6 and 9,
- are a great source of vitamin E and minerals including phosphorus, potassium, sodium, magnesium, sulphur, calcium, iron and zinc.
- are a nutritional powerhouse rich in magnesium, which can help aid sleep regulation among other things,
- are a great source of vitamin K, phosphorus, manganese, iron, zinc and copper,
- are, like nuts, a great source of protein and unsaturated fats including omega-3,
- contain alpha-linolenic acid (ALA), great for heart health,
- are high in a diverse range of antioxidants,
- act as an immunity booster,
- can help with insulin regulation.
- are a heart healthy seed rich in vitamin E to help neutralise free radicals, selenium, a trace mineral that aids in detoxification, and magnesium for bone health,
- the high level of vitamin E in sunflower seeds may help reduce inflammation in the body and ease symptoms of arthritis, joint pain and asthma,
- have phytosterols which may help lower cholesterol,
- are rich in B complex vitamins that are essential for a healthy nervous system.
- are a great source of fibre to help support digestive health,
- are a good plant-based source of protein,
- are high in magnesium, which may help to lower blood pressure,
- are a good source of B vitamins to help cellular function,
- Consist of 15% saturated fat, 41% polyunsaturated fat, and 39% monounsaturated fat, which may help lower cholesterol.
- is a form of fibre that’s great for digestive health,
- studies have shown that adding fibre, such as psyllium husk, to a balanced diet may help lower blood pressure improve lipid levels and even strengthen the heart muscle,
- can help stabilise blood sugar levels, making it great for people with diabetes or insulin resistance.