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Wattleseed Pancakes
Ingredients: 1 tablespoon Roogenic Wattleseeds 1 1/2 cups milk 1 egg 2 teaspoons vanilla extract 2 cups self-raising flour 1/4 teaspoon bicarbonate of soda 1/3 cup caster sugar 25g butter, melted Method: Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl and add Roogenic Wattleseeds. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Repeat with remaining mixture, brushing pan with butter between batches. Enjoy your Wattleseed pancakes. SHOP FOR ROOGENIC WATTLESEEDS NOW
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Ingredients: 1 tablespoon Roogenic Wattleseeds 1 1/2 cups milk 1 egg 2 teaspoons vanilla extract 2 cups self-raising flour 1/4 teaspoon bicarbonate of soda 1/3 cup caster sugar 25g butter, melted Method: Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl and add Roogenic Wattleseeds. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Repeat with remaining mixture, brushing pan with butter between batches. Enjoy your Wattleseed pancakes. SHOP FOR ROOGENIC WATTLESEEDS NOW
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Pepperberry Hummus
This Pepperberry Hummus is the perfect balance of sweet and heat. Try it today for a healthy treat that is packed full of flavour, antioxidants, minerals and vitamins. Ingredients 1/4 Pumpkin roasted until soft 1 Brown Onion roasted 1 Garlic Clove roasted 200g Tahini 1 tsp Coriander, ground 1 tsp Cumin 1 tsp Paprika 1 tsp Chilli 2 Limes juiced 1 can Chickpeas (400g) 1 tsp Roogenic Pepperberries, grounded 3 Tbsp olive oil Pinch of Salt Method Place all ingredients into blender and blend until smooth. If hummus is still chunky gradually add more olive oil until you reach the consistency you like. To serve, sprinkle with Roogenic crushed Pepperberries.' SHOP FOR ROOGENIC PEPPERBERRY NOW
Read morePepperberry Hummus
This Pepperberry Hummus is the perfect balance of sweet and heat. Try it today for a healthy treat that is packed full of flavour, antioxidants, minerals and vitamins. Ingredients 1/4 Pumpkin roasted until soft 1 Brown Onion roasted 1 Garlic Clove roasted 200g Tahini 1 tsp Coriander, ground 1 tsp Cumin 1 tsp Paprika 1 tsp Chilli 2 Limes juiced 1 can Chickpeas (400g) 1 tsp Roogenic Pepperberries, grounded 3 Tbsp olive oil Pinch of Salt Method Place all ingredients into blender and blend until smooth. If hummus is still chunky gradually add more olive oil until you reach the consistency you like. To serve, sprinkle with Roogenic crushed Pepperberries.' SHOP FOR ROOGENIC PEPPERBERRY NOW
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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. Mix on Turbo and repeat if necessary; the zest should be well incorporated. Add all the other ingredients in the order listed and mix until well combined to create a pourable batter. It may need a stir to help combine all of the ingredients. Pour the mixture into the prepared tin and bake in the centre of the oven for 30 minutes or until a skewer inserted in the centre comes out clean. While the cake is in the oven, make the syrup. Squeeze the juice from one orange into a saucepan. Add 200 grams of honey and cook for 10 minutes on medium heat, stirring occasionally, if the mixture starts to boil up stir more regularly and reduce the temperature slightly. Allow the cake to rest for 5 minutes or so, then remove it from the tin on to a wire cooling rack. Set the rack over a tray or plate to catch any drips. Spoon a little less than half the hot honey syrup over the cake. Add the toasted almonds to the remaining syrup in the saucepan, swirl them through, and spoon this over the cake, making sure it is all used to form a thick almond crust. SHOP FOR ROOGENIC LEMON MYRTLE HONEY NOW
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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. Mix on Turbo and repeat if necessary; the zest should be well incorporated. Add all the other ingredients in the order listed and mix until well combined to create a pourable batter. It may need a stir to help combine all of the ingredients. Pour the mixture into the prepared tin and bake in the centre of the oven for 30 minutes or until a skewer inserted in the centre comes out clean. While the cake is in the oven, make the syrup. Squeeze the juice from one orange into a saucepan. Add 200 grams of honey and cook for 10 minutes on medium heat, stirring occasionally, if the mixture starts to boil up stir more regularly and reduce the temperature slightly. Allow the cake to rest for 5 minutes or so, then remove it from the tin on to a wire cooling rack. Set the rack over a tray or plate to catch any drips. Spoon a little less than half the hot honey syrup over the cake. Add the toasted almonds to the remaining syrup in the saucepan, swirl them through, and spoon this over the cake, making sure it is all used to form a thick almond crust. SHOP FOR ROOGENIC LEMON MYRTLE HONEY NOW
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Wattleseed Lamingtons
IngredientsSponge 200g butter 200g caster sugar 3 medium eggs 1 tsp vanilla 2 tbsp milk 200g self-raising flour 3 tbsp Roogenic Wattleseeds Icing 3 cups icing sugar ¾ cup cocoa powder ⅓ cup boiling water 75G butter, melted 150g desiccated coconut to coat MethodSponge Pre-heat the oven to 150C (keeping the oven at a low temperature for this recipe will ensure an even rise across your sponge cake). Line a large rectangular baking tray with baking paper. Place your butter in a large bowl, and whisk until a light-yellow colour and fluffier in texture. Add the caster sugar and cream together. Whisk your eggs in a separate large bowl until light and nearly soft peaks. Add the eggs to your butter and sugar mixture. Add the vanilla and milk, then mix on a high speed until you have a thin cake batter. (If the mixture looks like it has slightly split, that is fine, it will come together when you add the flour) Pour in the flour and Roogenic Wattleseeds and mix one final time until you have a beautiful light cake batter. Pour mixture into your baking tray and try to ensure you get into the corners to ensure a nice rectangle shape after baking (you can even bang the baking tray against the bench to help spread the mixture and eliminate any air bubbles. Bake in the middle of the oven for approximately 30 minutes, or until a cake tester comes out clean. Once golden brown, remove from the oven and allow to cool on a wire rack (this is very important if you do not allow the lamingtons to cool they will fall apart when tossed in the icing). Once cool, cut into 6cm squares or desired size. Icing Sift together the icing sugar and cocoa. Mix with the boiling water and melted butter. Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. Allow to set on a wire rack. This should make 9 Roogenic Wattleseed Lamingtons SHOP FOR ROOGENIC WATTLESEEDS NOW
Read moreWattleseed Lamingtons
IngredientsSponge 200g butter 200g caster sugar 3 medium eggs 1 tsp vanilla 2 tbsp milk 200g self-raising flour 3 tbsp Roogenic Wattleseeds Icing 3 cups icing sugar ¾ cup cocoa powder ⅓ cup boiling water 75G butter, melted 150g desiccated coconut to coat MethodSponge Pre-heat the oven to 150C (keeping the oven at a low temperature for this recipe will ensure an even rise across your sponge cake). Line a large rectangular baking tray with baking paper. Place your butter in a large bowl, and whisk until a light-yellow colour and fluffier in texture. Add the caster sugar and cream together. Whisk your eggs in a separate large bowl until light and nearly soft peaks. Add the eggs to your butter and sugar mixture. Add the vanilla and milk, then mix on a high speed until you have a thin cake batter. (If the mixture looks like it has slightly split, that is fine, it will come together when you add the flour) Pour in the flour and Roogenic Wattleseeds and mix one final time until you have a beautiful light cake batter. Pour mixture into your baking tray and try to ensure you get into the corners to ensure a nice rectangle shape after baking (you can even bang the baking tray against the bench to help spread the mixture and eliminate any air bubbles. Bake in the middle of the oven for approximately 30 minutes, or until a cake tester comes out clean. Once golden brown, remove from the oven and allow to cool on a wire rack (this is very important if you do not allow the lamingtons to cool they will fall apart when tossed in the icing). Once cool, cut into 6cm squares or desired size. Icing Sift together the icing sugar and cocoa. Mix with the boiling water and melted butter. Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. Allow to set on a wire rack. This should make 9 Roogenic Wattleseed Lamingtons SHOP FOR ROOGENIC WATTLESEEDS NOW
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Lemon Myrtle & Rose Iced Tea
Basic Brewing Instructions Add 1 large teaspoon to 500ml of boiling water, allow to brew for 10-15 minutes. Drink tea hot or set aside to chill. The tea leaves can be re-brewed up to 3 times. Our Famous Roogenic Iced Tea Recipe Remove the Basic Brew from the fridge. Add 1-2 teaspoons of fresh lemon juice per cup, according to taste. Add 1-2 teaspoons of honey per cup, according to taste. We use our Roogenic Australian Honey & Lemon Myrtle. 1 teaspoon of tea per 500ml of water will make 2 cups of tea, so you will need double the amount of lemon juice and honey for a full brew. SHOP FOR ROOGENIC LEMON MYRTLE & ROSE TEA NOW
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Basic Brewing Instructions Add 1 large teaspoon to 500ml of boiling water, allow to brew for 10-15 minutes. Drink tea hot or set aside to chill. The tea leaves can be re-brewed up to 3 times. Our Famous Roogenic Iced Tea Recipe Remove the Basic Brew from the fridge. Add 1-2 teaspoons of fresh lemon juice per cup, according to taste. Add 1-2 teaspoons of honey per cup, according to taste. We use our Roogenic Australian Honey & Lemon Myrtle. 1 teaspoon of tea per 500ml of water will make 2 cups of tea, so you will need double the amount of lemon juice and honey for a full brew. SHOP FOR ROOGENIC LEMON MYRTLE & ROSE TEA NOW
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