Baking & Cooking Specials

Ingredients:

• 2 cups (250g) Plain Flour
• 150g Coconut Sugar
• 1 Teaspoon Baking Powder
• 125g Margarine
• 2 Tablespoons Water
• 200g Choc Chips (Vegans use Choc Nibs or Dairy Free Choc Chips)
• Extra Flour for coating

1. Preheat your oven to 190°C (170°C fan forced). Grease or line 2 flat baking trays.
   
2. In a large bowl, combine flour, sugar, baking powder, margarine and water and mix with your hands until ingredients come together.
3. Add choc chips and continue to mix by hand to form a soft dough.
4. Spoon small balls of dough on to the baking paper and set to bake for 17-21 minutes.
5. Cool cookies in the tray for 5 minutes and enjoy!
   

Cooking Tip: If you prefer chewy cookies, simply add an extra 25g of margarine and reduce the cooking time by 2-3 minutes.

Servings per pack: 10

Serving Size: 100g

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

Servings per pack: 12 Approx.

Serving Size: 65g (1 slice)

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

Servings per pack: 8

Serving Size: 40g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

Ingredients:

Included in box:

• 400g bread mix
• 10g yeast sachet

Other ingredients not included:

• 1 3/4 cups (440ml) warm water
• 2 tablespoons (40ml) oil
  
• 1/3 cup (50g) rice flour
• Additional olive oil for brushing

1. In a large bowl combine water and yeast and stir to dissolve, add in the oil and the crusty bread mix and mix with a wooden spoon until all ingredients are well combined.
2. Leave the dough to prove for 10-15 minutes.
3. Dust your bench with flour (rice flour works well) and turn your dough onto the floured surface.
4. Lightly coat hands with oil and gently knead for 1-2 minutes. Separate dough and shape as desired.
5. Place loaves/rolls on prepared baking tray, brush with oil to prevent cracking, cover with a damp tea towel and leave to prove for 50 minutes (or until doubled in size).
6. Preheat your oven to 215°C (200°C fan forced).
7. After about 50 minutes of proving or when dough has about doubled in size, brush each top again with oil and set to bake, 18-20 minutes for rolls and 25-30 minutes for a loaf.

Servings per pack: 16

Serving Size: 50g*

Servings per pack: 12

Serving Size: 38g*

Ingredients:

Included in box:

•  325g choc fudge brownie mix
• 75g choc chips

Other ingredients not included:

• 2 large eggs
• 100g butter

Directions:

1. Preheat your oven to 160°C fan forced.
2. Grease and line a 20 cm square baking tray.
3. Melt chocolate chips and butter in the microwave for 2 minutes. Mix well to combine.
4. Beat eggs in a mixing bowl and add piping hot chocolate mix. Combine well.
5. Add the chocolate fudge brownie mix and stir. Place in prepared baking tray and bake for 19 minutes.

To make these gluten free brownies vegan, replace the eggs with Well & Good High Performance Egg Replacer, and replace butter with Copha. Copha will need to be microwaved for a further 1 1/2 minutes. Cooking will require an additional 4 minutes.

Servings per pack: 15

Serving Size: 40g

Ingredients:

• 2 cups (250g) Plain Flour
• 150g Coconut Sugar
• 1 Teaspoon Baking Powder
• 125g Margarine
• 2 Tablespoons Water
• 200g Choc Chips (Vegans use Choc Nibs or Dairy Free Choc Chips)
• Extra Flour for coating

1. Preheat your oven to 190°C (170°C fan forced). Grease or line 2 flat baking trays.
   
2. In a large bowl, combine flour, sugar, baking powder, margarine and water and mix with your hands until ingredients come together.
3. Add choc chips and continue to mix by hand to form a soft dough.
4. Spoon small balls of dough on to the baking paper and set to bake for 17-21 minutes.
5. Cool cookies in the tray for 5 minutes and enjoy!
   

Cooking Tip: If you prefer chewy cookies, simply add an extra 25g of margarine and reduce the cooking time by 2-3 minutes.

Servings per pack: 10

Serving Size: 100g

Servings per pack: 20

Serving Size: 9g

Ingredients:

• 400g muffin mix

Other ingredients not included:

• 2 medium eggs
• 1 cup (250ml) water
• 2/3 cup (170ml) oil
  
• 1 cup of your favourite fruit (optional)

1. Preheat your oven to 180°C fan forced.
2. Grease a 12 cup muffin tin or line with muffin patty pans.
3. In a large bowl, beat muffin mix, eggs, water and oil. Fold in your favourite filling and pour batter into prepared tin.
4. Bake for 20 minutes.
5. Once baked, gently remove from muffin tin and allow to cool down completely before decorating!
   

To make Vegan muffins, simply replace the eggs with Well & Good High Performance Egg Replacer (as directed) or by switching the eggs for 4 tablespoons of chia seeds and 240ml water. Soak the chia seeds in the water for 10 minutes first before adding to the mix.

Ingredients (not included in box):

• 125g cream cheese, softened
  
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups icing sugar mixture

Directions:

1. Using an electric mixer.
2. Beat cream cheese and lemon rind until smooth.
3. Gradually beat in sugar until smooth.
   

Servings per pack: 12

Serving Size: 62g*

Ingredients:

• 375g cake mix
• 100g goji berry icing mix
  

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 75g soft dairy-free margarine
• zest of 1 lemon
  
• 1 tbsp (20ml) boiling water (for icing)

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease and line a 27x18cm baking tin.
3. In a large bowl, combine water, eggs, margarine, lemon zest and lemon cake mix. Beat with an electric mixer on medium speed for 1 minute. Pour batter into your prepared tray.
4. Place in oven for 30-35 minutes.
5. When cake is baked, let it cool on a wire rack.
6. To make icing, combine boiling water with icing mix and stir to a smooth thick liquid or for a drizzle, add a touch more water.

To make this cake Vegan, simply replace the eggs with 110g apple sauce/puree and 1 teaspoon of gluten free baking powder. Bake for a little longer, about 38 minutes at 160°C fan-forced.

Servings per pack: 10

Serving Size: 76g*

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

Servings per pack: Approx. 12

Serving Size: 70g (1 slice)

Ingredients:

Included in box:

• 250g cake mix
• 150g crumble mix

Other ingredients not included:

• 2 medium eggs
• 385g tin of cooked pie apple
• 1/3 (75ml) cup light oil
• 1/4 cup (65ml) water
• 40g dairy free butter or margarine

1. Preheat your oven to 160°C fan forced. Grease and line a 20cm cake tin.
2. In a mixing bowl combine cake mix, eggs, water and oil. Whisk with a hand mixer for 2 minutes at a medium speed.
   
3. Using a spoon, fold through the cooked apple.
4. Spoon batter into lined tray.
5. In a medium bowl mix the crumble mix with melted butter until combined. Crumble the mixture with your hands over the cake batter.
6. Bake for 60 minutes. Once baked, gently remove from the baking tray onto a wire rack to cool completely.

To make this cake vegan, replace each egg with 2 tablespoons of chia seeds in 6 tablespoons of water and leave chia to hydrate for 10 minutes. Or alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 12

Serving Size: 55g when made as directed

Ingredients:

Included in box:

• 400g bread mix
• 10g yeast sachet

Other ingredients not included:

• 1 3/4 cups (440ml) warm water
• 2 tablespoons (40ml) oil
  
• 1/3 cup (50g) rice flour
• Additional olive oil for brushing

1. In a large bowl combine water and yeast and stir to dissolve, add in the oil and the crusty bread mix and mix with a wooden spoon until all ingredients are well combined.
2. Leave the dough to prove for 10-15 minutes.
3. Dust your bench with flour (rice flour works well) and turn your dough onto the floured surface.
4. Lightly coat hands with oil and gently knead for 1-2 minutes. Separate dough and shape as desired.
5. Place loaves/rolls on prepared baking tray, brush with oil to prevent cracking, cover with a damp tea towel and leave to prove for 50 minutes (or until doubled in size).
6. Preheat your oven to 215°C (200°C fan forced).
7. After about 50 minutes of proving or when dough has about doubled in size, brush each top again with oil and set to bake, 18-20 minutes for rolls and 25-30 minutes for a loaf.

Servings per pack: 16

Serving Size: 50g*

Ingredients:

• 1 box (250g) Seriously Low Carb & Sugar Vanilla Cake & Cupcake Mix
• 1/2 cup water or milk
  
• 1/4 cup light oil
• 4 eggs
  
• Pinch of sea salt (optional)
  

Directions:

1. Preheat your oven to 160°C fan forced.
2. Grease and line a 20cm round tray; for cupcakes place patty-pans in a 12-hole muffin tray.
3. In a large bowl combine eggs, water, oil, and cake mix; beat with an electric hand mixer on medium speed for 1 minute.
4. Pour batter into a prepared tray or patty-pans.
   
5. For a cake, bake for 45 minutes; for cupcakes bake for 23-28 minutes; cool on a wire rack.

TIP: Pour batter into a slice tray and top with Blueberries, Raspberries or Apples and lightly dust with cinnamon, for a delicious treat.

Servings per pack: 12

Serving Size: 50g*