Bakers and Makers

Ingredients:

• 1 box Orgran Caramel Fudge Brownie Mix 400g.
  
• 2 eggs.
• 120g margarine or butter.

Instructions:

1. Preheat fan forced oven to 165ºC.
   
2. Grease and line a 20cm square tin.
3. In a large bowl add the Caramel Fudge Brownie Mix, 2 eggs and 120g melted butter.
4. Whisk until ingredients are well combined.
5. Pour batter into brownie pan.
6. Bake for 15-20 minutes or according to desired texture.
7. Cool in the tin for 5-10 minutes before removing and allow to cool further before cutting into squares.

Ingredients:

• 1 box Orgran Caramel Fudge Brownie Mix 400g.
  
• 1 tsp baking powder.
• 60ml (1/4 cup) vegetable oil.
• 65g mashed banana.
• 60ml (1/4 cup) water.

Instructions:

1. Preheat fan forced oven to 160ºC.
   
2. Grease and line a 20cm x 10cm loaf tin.
3. In a large bowl, add the Caramel Fudge Brownie Mix, 1 tsp baking powder, 60ml (1/4 cup) vegetable oil, 65g mashed banana and 60ml (1/4 cup) water.
4. Whisk until ingredients are well combined.
5. Pour batter into loaf tin.
6. Bake for 30-35 minutes or according to desired texture.
7. Cool in the tin for 5-10 minutes before removing and allow to cool further before cuttin into squares.

Servings per pack: 14

Serving Size: 28.6g

Servings per pack: 29

Serving Size: 6.9g (dry mix) or 50g (when prepared with milk)

Servings per pack: 66

Serving Size: 3g (approx 1 teaspoon)

Ingredients:

• 1 box Orgran Chocolate Brownie Mix 400g.
  
• 100g margarine.
• 4 tablespoons water.

Instructions:

1. Preheat oven to 160ºC.
   
2. Grease and line a 20cm square tin.
3. Melt 100g margarine in microwave, stirring every 1-2 minutes until completely melted.
4. In a mixing bowl, place one box of Orgran Brownie Mix. Add the melted margarine and 4 tablespoons of water and stir until just combined.
5. Spoon into prepared tin and smooth the top with the back of the spoon.
6. Bake for approximately 15-20 minutes (depending on how fudgey you like your brownies).
7. Cool in the tin for 5 minutes before removing, cut into squares while still warm.

Ingredients:

• 1 box Orgran Chocolate Brownie Mix 400g.
  
• 150g margarine.
• 2 eggs (or equivalent egg replacer).

Instructions:

1. Preheat oven to 175ºC.
   
2. Grease and line a 20cm square tin.
3. Melt 150g margarine in microwave, stirring every 1-2 minutes until completely melted (Optional; include 150g choc chips or choc spread melted with the margarine).
4. In a mixing bowl, place one box of Orgran Brownie Mix. Add the melted mixture and add two eggs, and stir until just combined.
5. Spoon into prepared tin and smooth the top with the back of the spoon.
6. Bake for approximately 15-20 minutes.
7. Cool in the tin for 5 minutes before removing, cut into squares while still warm.

Servings per pack: 14

Serving Size: 28.6g (dry mix)

Servings per pack: 8

Serving Size: 47g (dry mix)

Recipe makes one loaf of bread or 8 rolls.

Ingredients:

• 300g Low Carb Seeded Brad Mix
• 1 1/2 cups (375ml) milk or water.
• 4 large eggs (6 eggs for high protein bread)
  
• 2 tablespoons (50ml) olive oil.

Directions:

1. Preheat your oven to 195°C (180°C fan forced).
2. Grease and line a 22x12cm loaf tin.
3. In a large bowl whisk milk (or water), eggs and oil to combine; add the bread mix, and stir with a wooden spoon for about a minute until the mixture is smooth.
4. Scrape the batter into a prepared baking tin and let it rest for 10-15 minutes.
   
5. Set to bake for 55-65 minutes.
6. Remove from the tin and cool on a wire rack.

Recipe Idea: To make rolls, spoon the batter into an 8 cup muffin tin and bake for 30-40 minutes. To reduce fat replace milk with water and use 4 eggs instead of 6.

Servings per pack: 12

Serving Size: 75g*

Servings per pack: 8

Serving Size: 75g

*prepared: When made according to directions using butter, full fat cream, milk,and XL eggs.

Recipe makes approx 12x 70g Muffins.

Ingredients:

• 150g Low Carb SR Flour Blend
• 3/4 cup (190ml) water
• 4 large eggs
  
• 2 1/2 tablespoons (50g) melted butter or margarine
• 500g mixed vegetables, protein or cheese (e.g. 400g spinach + 100g feta)
• 50g parmesan cheese (optional)
  
• Herbs & Seasoning (optional)
  

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line a 12-hole muffin tin.
3. In a large bowl combine eggs, water, margarine, seasoning and cheese, mix to combine; add Low Carb SR flour blend and beat with an electric hand mixer on high speed for 2 minutes.
4. Add vegetables to batter and gently fold with a wooden spoon.
5. Pour the mixture into greased or lined muffin tins.
   
6. Bake for 30-36 minutes, cool slightly in the tin and serve warm or cold.

Recipe Idea: To make sweet muffins add 25g - 50g Erythritol or Xylitol, along with blueberries, apple, pear, nuts or sugar-free chocolate chips, like PBCo Low Sugar Chocolate Chips.

Recipe makes approx 24x 28g Pancakes.

Ingredients:

• 150g Low Carb SR Flour Blend
• 3/4 cup (190ml) water
• 4 large eggs
  
• 50ml oil of your choice.
• Pinch of salt (optional)
• Vanilla Essence (optional)
• 25g-50g Erythritol or Xylitol (for sweet pancakes)

Directions:

1. In a large bowl combine eggs, water, oil, vanilla and salt and beat with an electric hand mixer to combine; Add the SR flour blend and continue to mix for 2 minutes on medium-high speed.
2. Heat a large non-stick frying pan over medium heat and oil the pan, or use an electric pancake maker.
3. Spoon 1/4 cup mixture per pancake, and cook for 2 minutes or until bubbles start to appear. Turn and cook for a further 1-2 minutes or until golden brown.

Recipe Idea: Add blueberries, a squeeze of lemon juice or stewed apple for sweet pancakes. Add Zucchini, spinach, cheese or bacon for savoury pancakes.

Servings per pack: 8

Serving Size: 90g

*prepared: When made according to directions using butter, full fat cream, milk,and XL eggs.