Kosher

1. Add pasta into approx 4 litres of boiling salted water.
2. Cook for 8-10 minutes or until preferred texture.
3. Strain and enjoy!

Servings per pack: 5

Serving Size: 65g

1. Add pasta into approx 4 litres of boiling salted water.
2. Cook for 8-10 minutes or until preferred texture.
3. Strain and enjoy!

Servings per pack: 5

Serving Size: 65g

Servings per pack: 10

Serving Size: 19g

GF Pantry takes all care to package products to ensure they arrive unbroken, however this product is fragile and may be damaged during shipping. Please consider your purchase carefully as GF Pantry makes no guarantee that cannelloni will arrive unbroken and will not issue refunds for broken cannelloni.

Serves: 2-3

Ingredients:

• 125g Casalare Cannelloni
  
• 1/2 cup grated Parmesan Cheese
• Mozzarella Cheese

Tomato Sauce:

• 1 tbsp extra virgin Olive Oil
  
• 2 cloves Garlic, minced
• 1/2 Onion, finely diced
• 1 tbsp Caster Sugar
• 800g Tomatoes, diced
• 5-6 fresh Basil leaves
• 1 tsp Salt
• Pepper to taste

• 1 tbsp extra virgin Olive Oil
• 300g Spinach, washed and cut into 2-3cm
• 250g Ricotta Cheese
• 2 tbsp grated Parmesan Cheese
• 1 pinch Nutmeg powder
• Salt and Pepper

1. Preheat oven to 180-190°C. In a pan, drizzle olive oil and cook spinach (do not overcook, stem should be a little crunchy). Salt and pepper to taste. Transfer it into a bowl and set aside.
   
2. Tomato sauce - in the same pan, heat oil, add onion and garlic, saute until onion is translucent, add diced tomato, caster sugar, stir and simmer for about 15-20 minutes until sauce thickens. Add basil leaves, salt and pepper to taste.
3. In a baking dish, spread a thin layer of the tomato sauce.
4. Filling - add to the spinach bowl, ricotta, Parmesan, nutmeg and mix through. Salt and pepper to taste. Spoon the filling into a piping bag (or plastic bag), cut the tip and squeeze the filling into the cannelloni tubes. Lay the cannelloni tubes side by side on top.
5. Pour the remaining sauce over the tubes evenly, sprinkle with Parmesan and Mozzarella. Make sure tubes are covered in sauce to cook through.
6. Bake in the oven for roughly 25-30 minutes until the surface is golden brown and the cannelloni tubes are cooked through. Serve and enjoy!

Cooking Tip: If the top browns and the rubes aren't cooked through, cover with tin foil and continue baking.

Servings per package: 3

Serving Size: 41.7g

GF Pantry takes all care to package products to ensure they arrive unbroken, however this product is fragile and may be damaged during shipping. Please consider your purchase carefully as GF Pantry makes no guarantee that Lasagna pasta sheets will arrive unbroken and will not issue refunds for broken lasagna.

Broken Lasagne sheets can still be used to make lasagna.

Serves: 4

Ingredients:

• 250g Casalare Lasagne Sheets
  

Sauce:

• 2-3 cloves Garlic, minced
• 500g Beef mince
• 1 large Carrot
• 1 large stalk of Celery
• 1 large Onion
• 6-7 Mushrooms
• 800g Tomatoes, diced
• 4 tbsp Tomato Paste
• 2 tbsp Caster Sugar
• 1/3 cup Red Wine
• 2 tsp dried Mix Herb (Thyme, Oregano, Basil)
• 2 tsp Salt and Pepper to taste.

Bechamel:

• 70g Butter
• 70g Plain Flour
• 1L Milk at room temperature
• 1/2 cup grated Parmesan Cheese
• 125g Mozzarella
• 1 cup shredded Tasty Cheese

Directions:

1. Preheat oven to 190-200°C.
2. Sauce - In a food processor mince together the carrot, onion, celery and mushrooms.
   
3. In a medium-large saucepan heat oil and garlic, add beef mince and cook until brown and broken apart. Add minced vegetables continuously stirring for another 2-3 minutes. Pour in the wine, stir through. Add tomato paste and stir through, then diced tomato, sugar, herbs and 2 tablespoons salt. Bring to the boil, reduce heat and simmer for about 20-30 minutes. Add salt and pepper to taste.
   
4. Bechamel - In a separate saucepan, on low heat, melt butter, add flour and stir through until well combined. Turn heat up to medium, using a whisk slowly add milk while continuously stirring until smooth.
   
5. Putting it together - In a baking dish, layer in the following order: thin layer beef vegetable sauce, lasagne sheets, another layer of beef vegetable sauce, Behcamel sauce and sprinkle with tasty cheese. Repeat layers until all the lasagne sheets are used. For the last layer, place Bechamel sauce, mozzarella and parmesan.
6. Cover with tin foil and bake in the oven for about 35-40 minutes, remove the foil and bake until becomes golden brown.

Servings per package: 3

Serving Size: 83g

Servings per pack: 10 approx

Serving Size: 28g

Servings per pack: 10 approx

Serving Size: 28g

Ingredients:

• 1 1/2 cups Freemills Gluten Free Plain Flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 3/4 cups milk or milk alternative
  
• 1 egg or equivalent egg replacer
• 3 tablespoons butter or butter alternative, melted

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a well in the centre and pour in the milk, egg and melted butter, and whisk until combined. Add a touch more flour if the batter is too thin.
   
3. Heat a lightly oiled frying pan over medium to high heat and scoop 1/4 cup of the mixture onto the pan for each pancake.
4. Brown on both sides and serve hot.

Servings per pack: 15

Serving Size: 50g

Ingredients:

• 2 1/4 cups Freemills Gluten Free Self Raising Flour
• 2 large ripe bananas
• 1 1/2 teaspoons salt
• 1/2 cup lightly packed brown sugar
• 1 cup caster sugar
• 4 eggs or equivalent egg replacer
• 1 1/2 teaspoons baking powder
• 1/2 cup milk or milk alternative
• 1/3 cup vegetable oil
  

1. Preheat oven to 170°C and line a loaf tin with baking paper.
2. Blitz to thoroughly mash the bananas.
3. Mix the eggs, milk and oil into the mashed bananas.
4. Sift the flour, sugars, salt and baking powders together in a separate bowl.
5. Add the dry ingredients in with the wet ingredients and mix thoroughly.
   
6. Pour into prepared tin and bake for one hour or until golden and skewer comes out clean.

Servings per pack: 15

Serving Size: 50g

 Servings Per Package: 12

Serving Size: 19g

Servings per pack: 12.5

Serving Size: 40g

Servings per pack: 10

Serving Size: 37.5g (dry mix)

Servings per pack: 9

Serving Size: 15g

Regular Recipe:

• 90mls dairy or non-dairy milk
• 3 eggs or equivalent egg replacer

Vegan Recipe:

• 60ml oil or vegetable margarine.

Servings per pack: 10

Serving Size: 37.5g (dry mix)

Servings per pack: 4

Serving Size: 87.5g

Servings per pack: 6

Serving Size: 22g

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)