Bushfood Recipes

Wattleseed & Chocolate Cookies

Wattleseed & Chocolate Cookies

Ingredients: 225g butter, softened 110g caster sugar 275g plain flour 2 tsp Roogenic Wattleseeds ½ cup choc chips Method: Heat the oven to 170C (fan-forced). Cream the butter in a large bowl with a wooden spoon or a food mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the Roogenic Wattleseeds and choc chips. Bring the mixture together with your hands until it forms a dough.  Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to...

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Aniseed Myrtle Anzac Cookies

Aniseed Myrtle Anzac Cookies

Ingredients: 1 cup plain flour 1 cup rolled oats 1 cup brown sugar 2 tsp Roogenic Aniseed Myrtle, grounded 1/2 cup coconut 125g butter 2 tbs golden syrup 1 tbs water 1/2 tsp bicarbonate of soda   Method: Preheat fan-forced over to 175C. Sift the flour into a bowl. Add the sugar, rolled oats, Roogenic Aniseed Myrtle and coconut. In a saucepan melt the butter, once mantled add the golden syrup and water. Once combined add the bicarbonate soda and stir until well combined. Add the liquid to the dry ingredients and mix until well combined. Roll the dough into walnut-sized...

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Lemon Myrtle & Macadamia Cookies

Lemon Myrtle & Macadamia Cookies

Ingredients: 225g butter, softened 110g caster sugar 275g plain flour 2 tsp Roogenic Lemon Myrtle ½ cup macadamias, roughly chopped   Method: Heat the oven to 170C (fan-forced). Cream the butter in a large bowl with a wooden spoon or a food mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the Roogenic Lemon Myrtle and macadamias. Bring the mixture together with your hands until it forms a dough. Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you...

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Cinnamon Myrtle Porridge with Lemon Myrtle Infused Honey

Cinnamon Myrtle Porridge with Lemon Myrtle Infused Honey

Serves 2  |  Prep Time: 5 minutes  |  Cook Time: 10 minutes   Ingredients: 2 cups almond milk 1 cup dry rolled oats 1 tablespoon Roogenic Cinnamon Myrtle 2 tablespoons Roogenic Lemon Myrtle Infused Honey   Method: In a medium-sized saucepan, add the almond milk & Roogenic Cinnamon Myrtle, and bring to a light simmer. Once the milk is simmering, add the oats and cook over medium-low heat while stirring frequently for 4 to 5 minutes, or until the oats are cooked. Allow the oatmeal to rest for 1 minute before serving. Garnish with any fresh fruit or nuts that you like...

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