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Oryx Mini Smoked & Wine

Oryx Mini Smoked & Wine Zoom

Oryx Mini Smoked & Wine


1x Mini grinder smoked salt - 55g

1x Mini grinder wine salt - 55g



Availability: In stock

Product Description



    Oryx Desert Salt is a natural, crystal-white salt – unrefined, sun-dried, and free from additives and preservatives.

    This salt contains the essential, natural minerals and trace elements, in the correct balance, for your body to absorb and utilise for optimal functioning, vitality and health.

    It is harvested in a sustainable manner from a remote and pristine area of the vast Kalahari Desert in South Africa. Here, salt water from an ancient underground lake, fed by subterranean streams, is laid to rest on a pan, sun-dried and harvested.

    Oryx Desert Salt is committed to supplying an ethically harvested, sustainable and renewable desert salt that has an exceptional taste, and enriches the flavour of your food.

Additional Information

    Additional Information

    Preferred Preperation


    This delicious recipe from Two Kitchens uses a combination

    of cauliflower and zucchini with psyllium husks so it is gluten- and grain-free.

    This is a great recipe to make with the kids, as Raine tells us,

    “The mixture comes out a very vivid lime green – you can tell them it’s a Shrek pizza!”


    For the tomato sauce:

    1 onion, chopped

    3 cloves garlic

    1 tin organic tomatoes

    3 – 4 dates, pips removed

    1/2 tsp dried origanum
1/2 tsp Oryx Desert Salt

    For the base:

    330g cauliflower

    330g zucchini (you could just use 660g cauliflower if you prefer)

    2 eggs

    1 tsp Oryx Desert Salt

    30ml nutritional yeast
2 eggs
125ml psyllium husks

    To make the sauce, sauté the onion in some olive oil

    until it starts to caramelise. Add the garlic and fry for a few more minutes.

    Add the tinned tomato, dates, and origanum.

    Simmer over a low heat for 30 – 40 minutes.

    Add the Oryx Desert Salt and blend until smooth.

    The key to a good tomato sauce is balancing the acidity of the tomato with sweetness.

    So if it doesn’t taste quite right, try adding another date.
    For the base, steam the cauliflower and zucchini until tender.

    Blend with the eggs, salt and nutritional yeast until completely smooth.

    Then add the psyllium husks and blend to combine.

    The mixture will be quite thick and gloopy.

    Line a large baking tray (about 30cm x 40cm) with baking paper

    and then spread the mixture out onto the paper, as thinly and evenly as you can.

    The easiest is to use the back of a metal spoon, as this sticks to the mixture,

    helping you to pull and stretch it into a thin base (plastic doesn’t work as well.)

    Spread the tomato sauce over the base and then add your toppings.

    Here I’ve used a combination of organic cheddar and pecorino,

    but you could use nut cheese if you wanted to make it dairy-free.

    I topped it with olives, sun-dried tomatoes and chilli, and added fresh

    basil after it came out the oven.

    Bake at 200 C for 30 – 40 minutes.

    The base will puff up while baking,

    but will shrink down again once removed from the oven.

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