Healthy, ethical and sustainable cooking
GH Produce began in the kitchen of Perth Chef, Glen Hagger in 2016. After learning he was gluten intolerant, he then noted a lack of tasty, nutritious and allergy friendly gluten-free foods available in cafes and supermarkets around Perth.
Being a chef with almost 20 years’ experience, Glen had to find ways to create new ways to enjoy traditional foods. His focus was on recipes made with wholesome, nutritious ingredients. Through trial and error, GH Produce Granola, an amazing low carb breakfast, was born.
As a Busselton local, Glen has a strong connection with the land and the sea, foraging and hunting what our landscape has to offer. “GH Produce products showcase native Australian ingredients to create unique and delicious flavour combinations,” Glen said. “I have a strong connection and great respect for the ocean and land, this connection to country influences the way I cook and create products.“
Images by Ryan Ammon
GH Produce offers a range of Paleo inspired, Gluten Free and Vegan granola’s, bread mixes, cake mixes, baked goods and nuts, all of which are made with the highest quality ingredients with a focus on sourcing local and organic where possible.
Over the past few years GH Produce has grown and changed a lot, from a one man show, to now being a registered company and a bigger product line. The GH Produce food line provides suitable options for people with food allergies, or those just looking for a healthier and more ethical option. GH Produce supports local businesses, growers and use organic wherever possible. Find GH Produce in over 60 stockists across Western Australia or visit ghproduce.com.au.
Late Lane Navel,
Geraldton Wax +
Sandalwood Nut Cake
PREP: 30 MINS | COOK: 40 MINS | SERVES 12
Images by Ryan Ammon
Ingredients
CAKE
1 packet GH Banana Bread mix
3 small late lane navel oranges (can substitute with other oranges)
2 sprigs Geraldton wax (use just the leaves)
1/3 cup coconut oil
1/3 cup coconut yoghurt
2 eggs
GLAZE
1/4 cup orange juice
1 tbsp maple or honey
SANDALWOOD NUT CRUNCH
1 cup sandalwood or macadamia nuts
2 tbsp agave or maple syrup
1 tbsp virgin coconut oil
Pinch of sea salt
Method
Boil the oranges and Geraldton wax in a pot of water for 2 hours, remove from the water and allow to cool completely, remove any seeds and blitz until smooth.
Place all wet ingredients into combined dry ingredients. Place in baking tin and bake on 170c for 25 mins.
Cook until inserted skewer comes out dry. Allow to cool for 30 mins before glazing.
For glazing add all ingredients into a pan on low heat and simmer for 15 mins, you know it’s ready once it coats the back of a spoon.
While the cake is in the oven prepare the crunch by placing the sandalwood nuts into a food processor or blender and process until a nice crumb is formed. Add in the agave syrup and sea salt and give a quick pulse until combined. Place on a baking tray lined with baking paper and bake for 10 minutes, stir and cook for a further 4 to 5 minutes or until golden brown. Allow to cool.
To serve drizzle the glaze on the cake, top with sliced orange, crumble the sandalwood nut crunch on top and finish with Pana salted caramel ice cream.
For more recipes visit ghproduce.com.au
