Contact Us

Use the form on the right to contact us.

Also, be sure to check us out on: 

FACEBOOK
+
INSTAGRAM

163 Scarborough Beach Rd, Mount Hawthorn, WA
6016
Australia

0404 902 694

Recipes

Chef Glen Hagger has designed a range of Paleo, Vegan and Gluten Free recipes using the GH Produce range of paleo granola, paleo bread mix and vegan chocolate cake cupcakes.

Lime, Passionfruit + Kakadu Plum Slice

Glen Hagger

GH Produce Naked Nola Granola makes the perfect base for a slice! Blend it up, press it down and there you have it. Making use of the delicious, seasonal, citrus fruits at the moment, we have combined the flavours of sweet, sour, tart and salty, to create a fresh, tangy and VERY moorish, slice. These flavours are made up from fresh citrus, coconut and Kakadu Plum.

Kakadu Plum is a Native Australian Superfood. It contains the highest recorded levels of natural Vitamin C of any fruit in the world, more than 100 times the Vitamin C found in an orange. Only 1g of Freeze Dried Kakadu Plum powder matches the Vitamin C content found in an entire orange. Through its high antioxidant properties, 5 times higher than blueberries, it helps build a healthier immune system. This, in turn, is a great way to reduce your risk of developing certain diseases and conditions.

But what does it taste like? Kakadu Plum is purchased in powder form and has a sort of sweet and sour taste, a tartness which gives off an aroma of stewed apples of pears. This ads an exciting little hit of flavour to many dishes including desserts, smoothies, baked goods and soups.

Since it is Citrus Season we want to give you all a gift! 

Lime, Passionfruit + Kakadu Plum Slice

INGREDIENTS:

Base:

Optional toppings: Coconut Flakes, Kakadu Plum Powder

 

Filling:

  • 3 Free Range Eggs

  • ½ Cup Honey

  • ½ Cup Organic Coconut Cream

  • ½ Cup Citrus Juice (We used 2 Limes and 2 Passionfruit)

  • 1 Heaped Tbsp Cassava Flour (or Tapioca)

METHOD:

  1. Line a baking dish with baking paper

  2. Blitz the Naked Nola in a food processor until it forms a fine crumb. Place into a mixing bowl with the desiccated coconut and Kakadu Plum powder.

  3. Drain the soaked dates and blitz them in the food processor. Add to the mixing bowl.

  4. Using a spoon, mix all ingredients together until combined and sticky.

  5. Spoon the mixture into the the prepared baking dish and spread it out using the back of a spoon.

  6. Place into the freezer while you make the curd.

  7. Half Fill a pot with water and simmer on stove top

  8. In a large heat prove bowl, add all the filling ingredients expect the passionfruit

  9. Blitz with a stick blender until smooth

  10. Add in passionfruit and Place over the pot of boiling water and contuously stir for about 5-7 minutes until thick and custard like consistency.

  11. Take off heat, remove the tray from the freezer and pour the curd over the base.

  12. Evenly sprinkle over kakadu plum and coconut flakes

  13. Place in fridge for 1-2 hourds until set.

  14. Serve cold

  15. Store in an airtight container in the fridge for 3-4 days

Naked Nola Granola (300g) Naked Nola Granola (300g)
Naked Nola Granola (300g)
A$18.50
Naked Nola Granola (1kg) Naked Nola Granola (1kg)
Naked Nola Granola (1kg)
A$44.95
Comment
categories Recipes
tags Paleo, Paleo Granola, naked nola, slice, paleo slice, paleo dessert, grain free slice, sugar free slice

White Sweet Potato, Celeriac + Leek Soup

Glen Hagger

Warm, Hearty Winter Soup With Fresh, Paleo, Focaccia Bread.

Celeriac is a vegetable often forgotten about because people are unsure how to use it. Can you believe that celeriac goes amazing well in soup! Especially combined with other root vegetables like sweet potato. This one-pot-wonder is very simple to make and extremely flavoursome. It will warm you up in no time at all during the colder months and keep you full and satisfied. 

Make a big batch, keep it in the fridge, heat it up and you are ready to go. The vegetables used can be easily supplemented with other vegetables you have on hand (e.g. orange sweet potato instead of white) and you can adjust the ingredients according to your taste. 

But there is no soup without freshly sliced, warm bread on the side! Team this dish up with our GH Produce Paleo Focaccia and you really have yourself a winner.

White Sweet Potato, Celeriac + Leek Soup

INGREDIENTS:

  • 1 Large White Sweet Potato (Camote)

  • 1 Leek

  • 1 Celeriac

  • 1 Clove of Garlic

  • 500ml Chicken Stock

  • 125ml Almond Milk

  • Pinch Tasmanian Pepper berry

  • 2 Sprigs of Thyme

  • Handful of Parsley

  • 1/4 Cup Olive Oil

  • Juice From ½ a Lemon

  • Salt + Pepper

  • Serve With Fresh Garden Herbs and Focaccia Bread (Optional: Goats Cheese)

 

METHOD:

  1. Heat a large pot over medium heat with a tbsp of olive oil.

  2. Roughly chop the leek and garlic, and add to the pot. Stir until soft, about 2-3 minutes.

  3. Peel and chop the sweet potato and celeriac into 2cm sized pieces, add to pot. Continue to stir for 2-3 minutes.

  4. Add herbs, spices, salt, pepper and lemon.

  5. Add the chicken stock, almond milk. If necessary, add water until the vegetables are covered.

  6. Bring to boil then simmer, uncovered, for 25-30 minutes until vegetables are just softened.

  7. Using a stick blender, or blender, blend whilst slowly pouring in the olive oil as you go. Blend until smooth and creamy.

  8. Add more water if required to desired consistency.

  9. Season with salt and pepper to taste.

  10. Serve with fresh GH Produce Paleo Focaccia and garnish with garden herbs

  11. Store in an airtight container in the fridge for 5 days, or in the freezer for months.

Comment
categories Recipes
tags Soup, Vegetable soup, Paleo Soup, Autu, Autumn Soup, Celeriac, Paleo Focaccia, GH Produce, Hearty Soup Recipe

Pumpkin + Saltbush Cassava Bread

Glen Hagger

This Pumpkin + Saltbush Cassava Bread really showcases some of Australia's amazing native ingredients creating an amazingly unique, delicious flavour. Using the GH Produce Cassava Bread Mix, this recipe is too easy to make.

Pumpkin season is in full force at the moment and there is an abundance available. For this reason, we have decided to make the most of seasonal produce by adding pumpkin to our tradition GH Produce Cassava Bread Mix. The addition of roast pumpkin, as well as saltbush, creates a sweeter, more unique blend to the Cassava Bread, making it fluffy, sweet and salty, the perfect combination of flavour and texture. 

Saltbush is a very sustainable, native herb grown in drought tolerant areas with higher salinity soils. Surprisingly containing 28% protein, the salt bush has an extremely unique taste similar to sage. This flavour works incredibly well with pumpkin, along with our Rosemary + Saltbush Nuts. 

We also use Bush Tomato (also known as the desert raisin) in this recipe, which has a pungent, earthy, slightly bitter, caramel taste, there is nothing like it! The bush tomato is high in vitamin c, dietary fibre, and also works well with pumpkin. 

The Pumpkin + Saltbush Cassava Bread really showcases some of Australia's amazing native ingredients. The saltbush and bush tomato are not necessary in creating the bread, however are highly recommended to created the unique, native flavours. If you are looking at grabbing these native ingredients for yourself check out Footeside Farm by following this link: Footeside Farm Shop

PUMPKIN + SALTBUSH CASSAVA BREAD

Makes: 1 Loaf

INGREDIENTS:

  • 1 GH Produce Paleo Cassava Bread Mix

  • 4 Free Range Eggs

  • 2 Cups Cooked Pumpkin (Roasted in 1 Tsp of Macadamia Oil Until Soft)

  • 2 Tsp Apple Cider Vinegar

  • 40ml Macadamia Oil (or olive oil)

  • 1 Tsp Saltbush Flakes

  • 1 Tsp Bush Tomato Powder

  • 3-4 Sprigs of Rosemary

  • Pinch of salt

  • Optional Toppings: Macadamia Oil, Fresh Salt bush, Rosemary, Pumpkin Seeds, Salt

 

METHOD:

  1. Preheat oven to 160 degrees (fan-forced) and line a loaf tin with baking paper.

  2. Make sure your cooked pumpkin has cooled, then place in a large mixing bowl and mash with a fork.

  3. In a separate bowl whisk together the eggs, apple cider vinegar and macadamia oil.

  4. Add the Cassava Bread Mix to the pumpkin, along with the saltbush, bush tomato, rosemary and salt, make a well.

  5. Add the wet mixture to the pumpkin mix and fold through until everything is well combined.

  6. Use a spatula to transfer the mix into the lined loaf tin.

  7. Place in the oven for 45mins until golden and a skewer comes out clean.

  8. Allow to cool for 10mins on a cooling rack.

  9. Slice it up and enjoy with a slab of organic butter.

  10. Store in an airtight container in the fridge for 3-4 days, freeze for a month. Warm it up to serve.

Vegan Chocolate Peanut Butter Brownies + Saltbush Caramel

Glen Hagger

Using the GH Produce Vegan Chocolate Cup Cake Mix, we have created the drool worthy, fudgy and deliciously indulgent, Peanut Butter Chocolate Brownie. We have created this one so you can enjoy a "guilty" pleasure the right way. Vegan, Gluten Free, Refined Sugar Free, Dairy Free and Paleo. Basically anyone can enjoy this brownie whether you are health conscious, vegan or have certain intolerances! 

The addition of a shot of Coffee Fusion coffee deepens the rich brownie flavour, whilst a sprinkle of saltbush adds a little salty hint that complements the chocolate and peanut butter extremely well. Using the Cupcake Mix and only a few pantry staple ingredients, you will have this rich, fudgy brownie whipped up in no time at all! Impress your friends and family with something little naughty but very nice!

Enjoy.

VEGAN CHOCOLATE PEANUT BUTTER BROWNIES + SALTBUSH CARAMEL

INGREDIENTS:

Caramel Sauce:

  • 35g ¼ Cup Coconut Palm Sugar

  • 1Tbsp Peanut Butter

  • 25g Coconut Cream

  • Pinch of Salt

  • Sprinkle of Saltbush

METHOD:

  1. Preheat oven to 160 degrees fan-forced and line a square brownie tin or cake tin with baking paper.

  2. Melt chocolate, coconut cream and peanut butter in a stainless-steel bowl over a pot of simmering water.

  3. Once melted, add the espresso shot and stir until combined.

  4. In a large mixing bowl pour the cake mix in and make a well.

  5. Pour the melted chocolate mixture into the well and mix together until combined and smooth.

  6. Pour the mix into the prepared baking tin and smooth out using a spatula.

  7. Place into the oven for 14-15 minutes until the top is crispy and set to touch, but the centre is soft.

  8. Allow to cool for 30 minutes before serving.

Caramel Sauce:

  1. Place all ingredients into a small stainless steel bowl over a pot of simmering water. Stir until sugar has dissolved and is smooth.

  2. Drizzle over set brownie and sprinkle with salt bush.

Serve with coconut ice cream.

categories Recipes

Apple, Sandalwood Nut + Boab Loaf

Glen Hagger

The flavours and textures of this Apple, Sandalwood Nut + Boab Loaf reminds us of home-made apple pie. The sweetness from the apple, crunch from the nuts and tangy flavour from the baobab work extremely well together to create a warming, flavourful loaf.

Using our GH Produce Paleo Banana Bread Mix, creating this recipe is too easy! We have simply swapped out the bananas from some natural yogurt, fruit and nuts. In this case, we are using WA Sandalwood Nuts. These nuts are native to Australia and contain a whole range of goodness!

  • High in fibre

  • Prebiotic funtion

  • Low fructose

  • Superior phytonutrients

  • Superior in antioxidants

  • Rich in vitamin C

  • Hydrating electrolytes

  • Natural multivitamin (B Vitamins, Calcium, Magnesium, Potassium, Iron)

  • Alkalinising minerals

If you would like to try these nuts for yourself, check out our supplier from York:

WA SANDALWOOD NUTS

 

In addition to this native ingredient, we are also using Boab, an organic, raw, vegan, gluten free, paleo, fodmap friendly, allergen free, superfood. Boab has a delightfully tangy flavourful bursting in antioxidants whilst being high in fibre and vitamin C. Great for digestive health, immunity and energy!

Local ingredients, superfoods and seasonal produce make up this amazingly sweet, warm and tangy loaf, the perfect Autumn recipe.

APPLE, SANDALWOOD NUT + BOAB LOAF

Makes: 1 loaf

INGREDIENTS:

·      1 Packet GH Produce Paleo Banana Bread Mix

·      2 Free Range Eggs

·      2 Seasonal Apples Finely Diced

·      ½ Cup Coconut Yoghurt

·      2 Tsp BIndam Mie Boab powder

·      1/3 Cup Olive Oil

·      ½ Cup Sandalwood Nuts Chopped (Alternatively: Walnuts or Pecans)

·      Garnish: One Sliced Apple, Coconut Sugar

 

METHOD:

1.     Preheat oven to 160 degrees fan-forced and line a loaf tin with baking paper.

2.     Pour the Banana Bread Mix into a large mixing bowl and make a well.

3.     Add chopped nuts and apple.

4.     Whisk eggs in a small bowl and add to the mix.

5.     Add coconut yogurt, olive oil and boab and gently mix until everything is well combined.

6.     Pour the mixture into the lined loaf tin and top with sliced apple and coconut sugar.

7.     Bake for 40-45 minutes until a skewer comes out clean and is firm to touch.

8.     Allow to cool on a wire rack for 10 minutes before serving.

9.     Serve as it is, or with grass fed butter.

10.  Store in an airtight container in the fridge for 5 days, freeze for months.