Well & Good Seriously Low Carb Self-Raising Flour Blend -300g

Regular price
$9.50
or 4 x $2.38 payments with Afterpay

Well & Good Seriously Low Carb Self-Raising Flour Blend -300g

Regular price
$9.50
or 4 x $2.38 payments with Afterpay

Low Carb Baked Goods? Yes indeed! With this low carb self raising flour, you can make a huge range of baked goods just like regular SR flour. Pancakes, muffins, cakes or anything else that demands an airy lift.

Seriously Low Carb mixes are a healthier, easy-to-prepare alternative to your conventional pantry staples. It's loaded with good stuff, like protein and fibre, while containing less of the bad stuff, like sugar and sodium. Oh, and it tastes great, seriously!

Gluten Free
Dairy Free
Fish Free
Lactose Free
Peanut Free
Sesame Free
Soy Free
Tree Nut Free
Kosher
Low Carb
Vegan
Vegetarian

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.

Sweet Potato Flour, Coconut Flour, Resistant Starch# (from Tapioca), Raising Agents (Mono Calcium Phosphate, Potassium Bicarbonate), Xylitol, Thickeners (Powdered Cellulose, Guar Gum), Coconut Powder, Psyllium Husk, Spice.

#Resistant starch is a carbohydrate starch that is not digestible by the body, or resistant to digestion by the body.

Servings

PANCAKES
MUFFINS
Servings Per Pack

24 12
Serving Size

28g 70g




Average Qty
Per 100g Dry Mix
Per Serve*
 Per Serve*
Energy 834kJ (199Cal)
221kJ (52Cal)
485kJ (115Cal)
Protein 4.1g 2.1g 6.3g
- Gluten Not Detected
Not Detected
Not Detected
Fat - Total 3.5g 3.6g 7.9g
- Saturated 3.2g 1.0g 3.6g
Carbohydrate 16.1g 1.6g 1.9g
- Sugars 4.7g 1.0g 0.7g
Dietary Fibre
35.2g 1.9g 3.8g
Sodium
114mg
27mg
139mg
* When made as directed.