Citrus has finally arrived and Mandarins are the first on the list, fresh from the GH Produce garden!
The GH Mandarin and Lemon Myrtle designed by Chef Glen Hagger is cake is a winner! If you want to give a twist on a classic banana bread and add a fresh citrus flavour for winter with a hint of native Australia using Lemon Myrtle, then you will want to give this easy recipe a crack….
1 packet GH Banana Bread mix
1 cup mandarin puree (boiled for two hours and cooled, seeds removed)
1/3 cup coconut oil
1/3 cup coconut yoghurt
1/4 cup mandarin juice
1 tbsp maple or honey
1 tsp lemon myrtle powder
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 pan on low heat and simmer for 15 mins, you know it’s ready once it coats the back of a spoon.
Mandarins are rich in vitamin C and contain vitamin A. They also contain dietary fibre and nutrients and minerals such as potassium and manganese
Lemon Myrtle contains minerals like calcium, zinc and magnesium in good amounts, as well as vitamins A and E.
Bon Appetite from GH!⠀