Bushfood Recipes — Lemon Myrtle Honey

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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Roogenic Lemon Myrtle Honey Granola

Lemon Myrtle Honey Granola

Ingredients: 4 tablespoons Roogenic Lemon Myrtle Honey 2 teaspoons cinnamon grounded 100g puffed quinoa 350g rolled oats 200g coconut chips 150g pepitas 150g sunflower kernels 200ml coconut oil 150g agave syrup 50g chia seeds 200g almonds METHOD Preheat oven to 115°C (fan forced). In a large baking tray add all ingredients, mix well and place in oven. Continue to stir ingredients every 20 minutes until golden (usually 1.5 hours). Allow the granola to cool on the tray before transferring to an airtight container. Enjoy. SHOP FOR ROOGENIC LEMON MYRTLE HONEY NOW

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Lemon Myrtle Honey Chicken & Potatoes

Lemon Myrtle Honey Chicken & Potatoes

Servings: 4 -5Ingredients: 4-5 Maryland chicken pieces ½ cup Roogenic Lemon Myrtle Honey 3 tablespoons wholegrain mustard 2 tablespoons smooth Dijon mustard 500g baby red potatoes, quartered 1/2 cup chicken stock 4 tablespoon olive oil 1 tablespoon minced garlic Handful of parsley, roughly chopped Salt and pepper, to season Method: Preheat oven to 200°C. Generously season chicken with salt and pepper. Heat olive oil in a large, oven-proof non-stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken for 3 minutes each side, until the skin becomes golden and crisp.  Fry the garlic in the same pan...

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Lemon Myrtle Honey Cake

Lemon Myrtle Honey Cake

Ingredients Cake 80 g flaked almonds 200g white sugar Zest of half an orange 2 eggs 100 g vegetable oil 150 g self-raising flour 150g plain flour 1 tsp ground cinnamon 210g Roogenic Honey infused with Lemon Myrtle 200g boiling water ⅛ tsp bicarbonate of soda Syrup 200g Roogenic Honey infused with Lemon Myrtle Juice of one orange Method Thoroughly grease a 22-centimetre ring tin. Heat oven to 175C fan-forced.  Spread the flaked almonds (for syrup) on a tray and toast in the oven until golden, about 5 minutes. Set aside. Place the sugar and orange zest into the blender....

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