Baking Mixes

Ingredients for Plant Power:

• 1 1/4 cups (350g) of ripe mashed banana (~ 3 bananas)
• 1/2 cup (125g) dairy free spread (melted)
• 1/4 cup (63g) unsweetened almond milk 
• YOMO Gluten Free Banana Bread Mix

Ingredients for Go Paleo:

• 1 1/4 cups (350g) of ripe mashed banana (~ 3 bananas)
• 1/2 cup (115g) coconut oil (melted) or olive oil
• 1/4 cup (63g) water
• 1 free range egg (optional - for a lighter loaf)
• YOMO Gluten Free Banana Bread Mix

Ingredients for Friends With Dairy:

• 1 1/4 cups (350g) of ripe mashed banana (~ 3 bananas)
• 1/2 cup (125g) butter melted
• 1/4 cup (63g) milk
• 1 free range egg (optional - for a lighter loaf)
• YOMO Gluten Free Banana Bread Mix

Directions:

1. Pre-heat oven to 170°C. 
2. Grease a loaf tin with oil or butter and line with baking paper.
3. Mash your bananas in a large bowl and then mix in the other wet ingredients.
4. Add the baking mix and mix thoroughly with a spoon or spatula.
5. Scrape your mixture into the loaf tin and smooth it out on top.
6. Bake for 45-50min and test with a skewer.
7. Place the tin on a wire rack - the bread will be a bit soft in the middle so please allow it to cool completely before removing from the tin and eating

Servings per pack: 12

Serving Size: 73g (when made as directed)

Ingredients for Plant Power:

• 1/3 cup (76g) sunflower or olive oil
• 2/3 cup (167g) water
• 20ml (1 tbsp/20g) white or apple cider vinegar 
• YOMO Gluten Free Choc Muffin Mix

Ingredients for Go Paleo:

• 1/3 cups (76g) coconut oil (melted) or olive oil
• 2/3 cup (167g) water
• 1 free range egg
• YOMO Gluten Free Choc Muffin Mix

Ingredients for Eggs-Tra Protein:

• 1/3 cups (76g) sunflower oil, coconut oil (melted) or olive oil
• 1/2 cup (125g) water
• 2 free range eggs
• YOMO Gluten Free Choc Muffin Mix

Directions:

1. Pre-heat oven to 180°C. 
2. Line a 12-hole muffin or cup-cake tin with paper cases.
3. Combine all the ingredients in a bowl and mix well with a spoon or spatula
4. Divide the mixture evenly across the 12 paper cases.
5. Bake for 18-20 minutes and test with a skewer.
6. Place the tin on a wire rack - the muffins will be a bit soft in the middle so please allow them to cool completely before eating!

Servings per pack: 12

Serving Size: 73g (when made as directed)

Ingredients for Keep It Simple:

• 150g dairy-free spread (cold)
• 1 x 5ml tsp vanilla
• YOMO Gluten Free Choc Chip Biscuit Mix

Ingredients for Nut Double-Down:

• 1/3 cup (85g) peanut butter (or almond or cashew butter)
• 2 x 20ml tbsp (38g) coconut oil (solid)
• 3 x 20ml tbsp (60g) water
• YOMO Gluten Free Choc Chip Biscuit Mix

Ingredients for Friends With Dairy:

• 150g butter (room temp)
• 1 x 5ml tsp vanilla
• YOMO Gluten Free Choc Chip Biscuit Mix

Directions:

1. Pre-heat oven to 180°C. Line two baking sheets with baking paper.
   
2. Hand mix or stand mix until well combined.
3. Place about one tablespoon of mixture per biscuit onto a lined baking tray and flatten slightly, leaving approximately 7cm between each biscuit
4. Bake for 9-12min or until golden around the edges.
5. The biscuits will be soft when they come out of the oven so please allow 10min for them to cool and set before eating.

Servings per pack: 25

Serving Size: 18g (when made as directed)

Ingredients for Keep It Simple:

• 85g dairy-free spread (melted)
• 2 x 20ml tbsp (56g) golden syrup
• 1 x 20ml tbsp (20g) water
• YOMO Gluten Free ANZAC Biscuit Mix

Ingredients for Nut Double-Down:

• 1/3 cup (85g) almond butter
• 2 x 20ml tbsp (51g) maple syrup
• 2 x 20ml tbsp (38g) coconut oil (melted)
• 3 x 20ml tbsp (60g) water
• YOMO Gluten Free ANZAC Biscuit Mix

Ingredients for Friends With Dairy:

• 85g butter (melted)
• 2 x 20ml tbsp (56g) golden syrup
• 1 x 20ml tbsp (20g) water
• YOMO Gluten Free ANZAC Biscuit Mix

Directions:

1. Pre-heat oven to 170°C. Line two baking sheets with baking paper.
   
2. Hand mix or stand mix until well combined.
3. Place about one tablespoon of mixture per biscuit onto a lined baking tray and flatten slightly, leaving approximately 7cm between each biscuit
4. Bake for 9-12min or until golden around the edges.
5. The biscuits will be soft when they come out of the oven so please allow 10min for them to cool and set before eating.

Servings per pack: 30

Serving Size: 16g (when made as directed)

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

Ingredients:

• 6x Large Eggs (210mls)
• 130g Nuttelex
• 1 Cup Water
• Oil for Frying (not olive oil)
• 1/2 Cup Caster Sugar
• 1 Teaspoon Cinnamon

Directions:

1. In Saucepan add water and Nuttelex. Place on medium heat until Nuttelex has melted and the mixture is starting to boil.
2. Remove from heat and add all of the Donut mix and beat well with wooden spoon.

3. Return to heat and continue beating until the mixture becomes
 'jelly-like' and is thick and hard to mix and all flour has been incorporated.

4. Remove from the heat and scrape into a bowl of an electric mixer.
5. Beat on low speed, add 1 egg and increase speed to high. When egg has been incorporated, add the next egg and so on.
6. When the last egg has been incorporated increase the speed to whip the mixture until thick. Remove bowl from the mixer.
7. Heat oil to 175°C and carefully place heaped teaspoons of mixture into hot oil, ensuring there is enough room for the Donuts to expand.
8. Toss the Donuts for 5-6 mins to ensure all sides are browned and Nuggets are puffed up.

9. Remove Nuggets from hot oil and drain on paper towel.

10. Mix sugar and cinnamon together a plate and toss Donut Nuggets in the sugar mix.
11. Serve while still warm.... Enjoy!

Servings per pack: 35 nuggets

Serving Size: 5 Nuggets

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*

Ingredients:

• 1 box (250g) Seriously Low Carb & Sugar Chocolate Cake & Cupcake Mix
• 1/2 cup water or milk
  
• 1/4 cup light oil
• 4 large 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.

Servings per pack: 12

Serving Size: 50g*

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)