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Ardross, WA, 6153

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Chef Glen Hagger has designed a range of Paleo, Vegan and Gluten Free recipes using the GH Produce range of paleo granola, paleo bread mix and vegan chocolate cake cupcakes.

White Sweet Potato, Celeriac + Leek Soup

Glen Hagger

Warm, Hearty Winter Soup With Fresh, Paleo, Focaccia Bread.

Celeriac is a vegetable often forgotten about because people are unsure how to use it. Can you believe that celeriac goes amazing well in soup! Especially combined with other root vegetables like sweet potato. This one-pot-wonder is very simple to make and extremely flavoursome. It will warm you up in no time at all during the colder months and keep you full and satisfied. 

Make a big batch, keep it in the fridge, heat it up and you are ready to go. The vegetables used can be easily supplemented with other vegetables you have on hand (e.g. orange sweet potato instead of white) and you can adjust the ingredients according to your taste. 

But there is no soup without freshly sliced, warm bread on the side! Team this dish up with our GH Produce Paleo Focaccia and you really have yourself a winner.

White Sweet Potato, Celeriac + Leek Soup


  • 1 Large White Sweet Potato (Camote)

  • 1 Leek

  • 1 Celeriac

  • 1 Clove of Garlic

  • 500ml Chicken Stock

  • 125ml Almond Milk

  • Pinch Tasmanian Pepper berry

  • 2 Sprigs of Thyme

  • Handful of Parsley

  • 1/4 Cup Olive Oil

  • Juice From ½ a Lemon

  • Salt + Pepper

  • Serve With Fresh Garden Herbs and Focaccia Bread (Optional: Goats Cheese)



  1. Heat a large pot over medium heat with a tbsp of olive oil.

  2. Roughly chop the leek and garlic, and add to the pot. Stir until soft, about 2-3 minutes.

  3. Peel and chop the sweet potato and celeriac into 2cm sized pieces, add to pot. Continue to stir for 2-3 minutes.

  4. Add herbs, spices, salt, pepper and lemon.

  5. Add the chicken stock, almond milk. If necessary, add water until the vegetables are covered.

  6. Bring to boil then simmer, uncovered, for 25-30 minutes until vegetables are just softened.

  7. Using a stick blender, or blender, blend whilst slowly pouring in the olive oil as you go. Blend until smooth and creamy.

  8. Add more water if required to desired consistency.

  9. Season with salt and pepper to taste.

  10. Serve with fresh GH Produce Paleo Focaccia and garnish with garden herbs

  11. Store in an airtight container in the fridge for 5 days, or in the freezer for months.

Vegan Chocolate Peanut Butter Brownies + Saltbush Caramel

Glen Hagger

Using the GH Produce Vegan Chocolate Cup Cake Mix, we have created the drool worthy, fudgy and deliciously indulgent, Peanut Butter Chocolate Brownie. We have created this one so you can enjoy a "guilty" pleasure the right way. Vegan, Gluten Free, Refined Sugar Free, Dairy Free and Paleo. Basically anyone can enjoy this brownie whether you are health conscious, vegan or have certain intolerances! 

The addition of a shot of Coffee Fusion coffee deepens the rich brownie flavour, whilst a sprinkle of saltbush adds a little salty hint that complements the chocolate and peanut butter extremely well. Using the Cupcake Mix and only a few pantry staple ingredients, you will have this rich, fudgy brownie whipped up in no time at all! Impress your friends and family with something little naughty but very nice!




Caramel Sauce:

  • 35g ¼ Cup Coconut Palm Sugar
  • 1Tbsp Peanut Butter
  • 25g Coconut Cream
  • Pinch of Salt
  • Sprinkle of Saltbush


  1. Preheat oven to 160 degrees fan-forced and line a square brownie tin or cake tin with baking paper.
  2. Melt chocolate, coconut cream and peanut butter in a stainless-steel bowl over a pot of simmering water.
  3. Once melted, add the espresso shot and stir until combined.
  4. In a large mixing bowl pour the cake mix in and make a well.
  5. Pour the melted chocolate mixture into the well and mix together until combined and smooth.
  6. Pour the mix into the prepared baking tin and smooth out using a spatula.
  7. Place into the oven for 14-15 minutes until the top is crispy and set to touch, but the centre is soft.
  8. Allow to cool for 30 minutes before serving.

Caramel Sauce:

  1. Place all ingredients into a small stainless steel bowl over a pot of simmering water. Stir until sugar has dissolved and is smooth.
  2. Drizzle over set brownie and sprinkle with salt bush.

Serve with coconut ice cream.

Apple, Sandalwood Nut + Baobab Loaf

Glen Hagger

The flavours and textures of this Apple, Sandalwood Nut + Baobab Loaf reminds us of home-made apple pie. The sweetness from the apple, crunch from the nuts and tangy flavour from the baobab work extremely well together to create a warming, flavourful loaf.

Using our GH Produce Paleo Banana Bread Mix, creating this recipe is too easy! We have simply swapped out the bananas from some natural yogurt, fruit and nuts. In this case, we are using WA Sandalwood Nuts. These nuts are native to Australia and contain a whole range of goodness!

  • High in fibre

  • Prebiotic funtion

  • Low fructose

  • Superior phytonutrients

  • Superior in antioxidants

  • Rich in vitamin C

  • Hydrating electrolytes

  • Natural multivitamin (B Vitamins, Calcium, Magnesium, Potassium, Iron)

  • Alkalinising minerals

If you would like to try these nuts for yourself, check out our supplier from York:



In addition to this native ingredient, we are also using Baobab, an organic, raw, vegan, gluten free, paleo, fodmap friendly, allergen free, superfood. Baobab has a delightfully tangy flavourful bursting in antioxidants whilst being high in fibre and vitamin C. Great for digestive health, immunity and energy!

Local ingredients, superfoods and seasonal produce make up this amazingly sweet, warm and tangy loaf, the perfect Autumn recipe.


Makes: 1 loaf


·      1 Packet GH Produce Paleo Banana Bread Mix

·      2 Free Range Eggs

·      2 Seasonal Apples Finely Diced

·      ½ Cup Coconut Yoghurt

·      2 Tsp Baobab

·      1/3 Cup Olive Oil

·      ½ Cup Sandalwood Nuts Chopped (Alternatively: Walnuts or Pecans)

·      Garnish: One Sliced Apple, Coconut Sugar



1.     Preheat oven to 160 degrees fan-forced and line a loaf tin with baking paper.

2.     Pour the Banana Bread Mix into a large mixing bowl and make a well.

3.     Add chopped nuts and apple.

4.     Whisk eggs in a small bowl and add to the mix.

5.     Add coconut yogurt, olive oil and baobab and gently mix until everything is well combined.

6.     Pour the mixture into the lined loaf tin and top with sliced apple and coconut sugar.

7.     Bake for 40-45 minutes until a skewer comes out clean and is firm to touch.

8.     Allow to cool on a wire rack for 10 minutes before serving.

9.     Serve as it is, or with grass fed butter.

10.  Store in an airtight container in the fridge for 5 days, freeze for months.

Paleo Banana Bread Mix
13.45 14.95
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Pumpkin + Saltbush Cassava Bread

Glen Hagger

This Pumpkin + Saltbush Cassava Bread really showcases some of Australia's amazing native ingredients creating an amazingly unique, delicious flavour. Using the GH Produce Cassava Bread Mix, this recipe is too easy to make.

Pumpkin season is in full force at the moment and there is an abundance available. For this reason, we have decided to make the most of seasonal produce by adding pumpkin to our tradition GH Produce Cassava Bread Mix. The addition of roast pumpkin, as well as saltbush, creates a sweeter, more unique blend to the Cassava Bread, making it fluffy, sweet and salty, the perfect combination of flavour and texture. 

Saltbush is a very sustainable, native herb grown in drought tolerant areas with higher salinity soils. Surprisingly containing 28% protein, the salt bush has an extremely unique taste similar to sage. This flavour works incredibly well with pumpkin, along with our Rosemary + Saltbush Nuts. 

We also use Bush Tomato (also known as the desert raisin) in this recipe, which has a pungent, earthy, slightly bitter, caramel taste, there is nothing like it! The bush tomato is high in vitamin c, dietary fibre, and also works well with pumpkin. 

The Pumpkin + Saltbush Cassava Bread really showcases some of Australia's amazing native ingredients. The saltbush and bush tomato are not necessary in creating the bread, however are highly recommended to created the unique, native flavours. If you are looking at grabbing these native ingredients for yourself check out Footeside Farm by following this link: Footeside Farm Shop


Makes: 1 Loaf


  • 1 GH Produce Paleo Cassava Bread Mix

  • 4 Free Range Eggs

  • 2 Cups Cooked Pumpkin (Roasted in 1 Tsp of Macadamia Oil Until Soft)

  • 2 Tsp Apple Cider Vinegar

  • 40ml Macadamia Oil (or olive oil)

  • 1 Tsp Saltbush Flakes

  • 1 Tsp Bush Tomato Powder

  • 3-4 Sprigs of Rosemary

  • Pinch of salt

  • Optional Toppings: Macadamia Oil, Fresh Salt bush, Rosemary, Pumpkin Seeds, Salt



  1. Preheat oven to 160 degrees (fan-forced) and line a loaf tin with baking paper.

  2. Make sure your cooked pumpkin has cooled, then place in a large mixing bowl and mash with a fork.

  3. In a separate bowl whisk together the eggs, apple cider vinegar and macadamia oil.

  4. Add the Cassava Bread Mix to the pumpkin, along with the saltbush, bush tomato, rosemary and salt, make a well.

  5. Add the wet mixture to the pumpkin mix and fold through until everything is well combined.

  6. Use a spatula to transfer the mix into the lined loaf tin.

  7. Place in the oven for 45mins until golden and a skewer comes out clean.

  8. Allow to cool for 10mins on a cooling rack.

  9. Slice it up and enjoy with a slab of organic butter.

  10. Store in an airtight container in the fridge for 3-4 days, freeze for a month. Warm it up to serve.

Naked Choc

Glen Hagger

Naked? You read right! Guilt free chocolate that avoids all the nasties. Only requires 6 ingredients, ridiculously easy to make, Dairy Free and Vegan. 

Let us stop sacrificing our love for chocolate over the "healthy" lifestyle! A sustainable lifestyle is about balance, and if your body, your mind, and your soul is asking for chocolate, chocolate is what it shall receive! Nothing says balance better than a rich, decadent chocolate that is completely dairy free, vegan and GUILT FREE! Our sugar free Naked Nola Granola works perfectly to add a nutty, crunch factor to the chocolate, making it one ridulously delicious treat. Enjoy!



  • 1/2 Cup Cacao Butter

  • 1/3 Cup Cacao Powder

  • 1/4 Coconut Oil

  • 1/4 Cup Maple Syrup

  • 1/2 Tsp Vanilla Essence

  • 1/3 Cup GH Produce Naked Nola Granola

  • Large Pinch Salt


  1. Melt the Cacao Butter and Coconut Oil in a small saucepan over a low heat (alternative: microwave).

  2. Once liquid, pour the mixture into a medium sized bowl.

  3. Add all remaining ingredients the bowl, except for the Naked Nola. Stir until the mixture is smooth and combined.

  4. Pour the chocolate into a baking dish lined with baking paper (loaf tin is perfect) and sprinkle over the Naked Nola. Place in the freezer to set for 30-60 minutes.

  5. Once the chocolate is solid, cut it into desired sized pieces. Enjoy!

  6. The chocolate is best stored in the freezer in an airtight container as it melts when left out.

Naked Nola Granola (300g)
14.35 15.95
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Naked Nola Granola (1kg)
35.95 39.95
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Naked Nola Breakfast Jar

Glen Hagger

Berries, yogurt and granola, how can you go wrong! We have teamed up our sugar free, gluten free Naked Nola with fresh berries and coconut yogurt to create a yummy, filling, breakfast on the go.

Grab a jar, any fruit on hand, some coconut yogurt and Naked Nola Granola, and you have yourself one yummy breakfast (or snack). Those of you who have been on the hunt for a sugar free, gluten free, grain free, dairy free, vegan granola, YOU HAVE FOUND IT! Or maybe you were looking for a quick, healthy, yummy recipe that meets all of your dietary requirements, avoiding intolerances? HERE IT IS! Follow this recipe to create a beautiful, delicious meal, or snack, that is not only pretty to look at, but yummy to eat and very good for you.


Serves: 1



  1. Pour half of the Naked Nola into the bottom of a jar.

  2. Spoon the coconut yogurt on top of the granola.

  3. Top with the remaining granola and berries.

Naked Nola Granola (300g)
14.35 15.95
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Naked Nola Granola (1kg)
35.95 39.95
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Blueberry Banana Smoothie Bowl

Glen Hagger

This quick, simple and delicious smoothie bowl is extremely yum and easy to make. Being dairy free, gluten free and refined sugar free, it is the perfect healthy breakfast or snack alternative that keeps you full and satisfied all morning long.

Sweet, refreshing, beautiful and delicious. This healthy smoothie bowl is extremely quick and easy to create, making it the perfect on-the-go breakfast or healthy snack. It is not only dairy free, but refined sugar free and gluten free as well. GH Produce Gatherer Hunter Granola takes the bowl to the next level by adding a crunchy element to the smoothie, as well as a good source of healthy fats to give you that extra nutrition you need and to keep you fuller for longer! 


Serves: 1



Place the frozen banana, frozen blueberries and coconut water in a high powered blender or food processor and blend until smooth (add more coconut water to assist blending if required). Pour into a bowl and top with GH Granola and fresh blueberries. 

Gatherer Hunter Granola (300g)
13.45 14.95
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Gatherer Hunter Granola (1KG)
32.35 35.95
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