Baking Mixes

Servings per pack: 8

Serving Size: 75g

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

Servings per pack: 13

Serving Size: 65g

Servings per pack: 16

Serving Size: 60g

Servings per pack: 8

Serving Size: 80g

Servings per pack: 12

Serving Size: 50g

Servings per pack: 25 profiteroles

Serving Size: 3 Profiteroles

Ingredients:

• 130ml Warm Water
• 4g Instant Yeast (=11/3 Tsp)
• 1x Large Egg* (50ml)
• 25ml Olive Oil
• 1/2 Tsp Mixed Herbs
• 1 Tsp White Vinegar
• 40ml Yoghurt* (or Dairy Free Yoghurt)

Directions:

1. Preheat Oven to 220-240°C (or as hot as your oven will go). Place pizza stone on oven rack.

2. Sift Mix into the mixing bowl of an electric mixer. Add Oil and vinegar and mix until the mix resembles coarse crumbs.

3. Another bowl add warm water blend in yeast followed by egg* & yoghurt*. Carefully pour into the Naan mix.

4. Beat on low, then increase speed and beat for 2 minutes. Please note that the Dough will be quite sticky at this point
5. Grease a large bowl, scrape Naan dough into bowl. Cover with cling wrap. Allow to double in size (approx. 1 hour).
6. Cut into 6 small pieces and roll into balls.
7. Dust the dough with some rice flour and using your fingers press into a Naan shape to approx. 3-4mm thick.
8. Place Naan onto a greased oven tray. brush with melted Ghee, butter or olive oil. Sprinkle with dried herbs, sea salt & pepper

9. Bake in hot oven 8-10 minutes or until golden brown and puffed.

10. Serve warm Naan with a curry, stew or with cheeses and an assortment of dips.

• TIP, For Dairy Free Option: Use Coconut Yoghurt.
• TIP: Egg Free Option: Grind 1 Tbsp Chia Seeds and blend in 3 Tbsp warm water. Mix and stand until the mix forms a thick gel (Add after Step 2)

Servings per pack: 6 Naan

Serving Size: 1 Naan

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

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: Approx. 12

Serving Size: 55g (1 muffin)

Servings per pack: Approx. 12

Serving Size: 70g (1 slice)

Servings per pack: 6 Approx.

Serving Size: 120g (2 slices)

Servings per pack: Approx. 14

Serving Size: 60g (3 units)

Servings per pack: Approx. 8

Serving Size: 50g

Servings per pack: 20

Serving Size: 9g

To Replace Stiffly Beaten Egg White:

Beat 2 tablespoons of Orgran No Egg, Egg Replacer and 3 teaspoons of water until thick. Pectin can be added for extra shape hold.

Ingredients:

• 1/2 cup (90g) Orgran NoEgg, Egg Replacer
• 1/2 teaspoon pectin powder or carrageenan
• 1 cup (250ml) water, ice cold
• 1 (5ml) teaspoon vanilla essence
• 3/4 (125g) cup pure icing sugar
• 1 tablespoon soft brown sugar

Method:

1. Preheat oven to 120°C. Thoroughly blend Orgran No Egg, Egg Replacer with pectin together in a small bowl.
2. Transfer to a mixing bowl and add cold water.
3. Mix with an electric mixer on high speed for 10 minutes.
4. After 10 minutes, continue beating and slowly add vanilla essence, icing sugar and brown sugar.
5. Continue mixing on high speed for a further 10 minutes.
6. Spoon or pipe mixture onto lined oven tray and bake for 2 hours.
7. After 2 hours, turn off the oven and leave meringues resting inside the closed oven until they are cool and dry.

Tip: This mixture is suited to making smaller meringues and you will have greater difficulty drying out the centre of a larger meringue.

Servings per pack: 66

Serving Size: 3g (approx. 1 teaspoon)

Ingredients:

• 1 box Orgran Chocolate Brownie Mix 400g
  
• 100g margarine, melted
  
• 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, melted
  
• 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)

Servings per pack: 8

Serving Size: 47g (dry mix)

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:

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:

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:

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