Kosher

1. Place Crispy Crumbs in a large bowl. In a separate bowl, whisk two eggs.
2. Coat your meat or vegetable pieces in the Crispy Crumbs first, then dip in the egg mixture and coat again in the Crispy Crumbs until all sides are coated.
3. Once all the pieces are well coated, fry them in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!

1. Place 150g of the Crispy Crumbs into a large bowl and add 520ml of water. Mix to a smooth consistency and set aside for 10 minutes.
2. In a separate bowl, place 50g of the Crispy Crumbs. Coat your meat or vegetables in the dry crumb and then dip into the batter.
3. Fry the coated meat or vegetables in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!
   

Servings per pack: 6

Serving Size: 50g

Ingredients:

• 2 cups (250g) Plain Flour
• 150g Coconut Sugar
• 1 Teaspoon Baking Powder
• 125g Margarine
• 2 Tablespoons Water
• 200g Choc Chips (Vegans use Choc Nibs or Dairy Free Choc Chips)
• Extra Flour for coating

1. Preheat your oven to 190°C (170°C fan forced). Grease or line 2 flat baking trays.
   
2. In a large bowl, combine flour, sugar, baking powder, margarine and water and mix with your hands until ingredients come together.
3. Add choc chips and continue to mix by hand to form a soft dough.
4. Spoon small balls of dough on to the baking paper and set to bake for 17-21 minutes.
5. Cool cookies in the tray for 5 minutes and enjoy!
   

Cooking Tip: If you prefer chewy cookies, simply add an extra 25g of margarine and reduce the cooking time by 2-3 minutes.

Servings per pack: 10

Serving Size: 100g

Ingredients:

• 2 cups (250g) Plain Flour
• 150g Coconut Sugar
• 1 Teaspoon Baking Powder
• 125g Margarine
• 2 Tablespoons Water
• 200g Choc Chips (Vegans use Choc Nibs or Dairy Free Choc Chips)
• Extra Flour for coating

1. Preheat your oven to 190°C (170°C fan forced). Grease or line 2 flat baking trays.
   
2. In a large bowl, combine flour, sugar, baking powder, margarine and water and mix with your hands until ingredients come together.
3. Add choc chips and continue to mix by hand to form a soft dough.
4. Spoon small balls of dough on to the baking paper and set to bake for 17-21 minutes.
5. Cool cookies in the tray for 5 minutes and enjoy!
   

Cooking Tip: If you prefer chewy cookies, simply add an extra 25g of margarine and reduce the cooking time by 2-3 minutes.

Servings per pack: 10

Serving Size: 100g

Ingredients:

• 375g cake mix
• 100g goji berry icing mix
  

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 75g soft dairy-free margarine
• zest of 1 lemon
  
• 1 tbsp (20ml) boiling water (for icing)

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease and line a 27x18cm baking tin.
3. In a large bowl, combine water, eggs, margarine, lemon zest and lemon cake mix. Beat with an electric mixer on medium speed for 1 minute. Pour batter into your prepared tray.
4. Place in oven for 30-35 minutes.
5. When cake is baked, let it cool on a wire rack.
6. To make icing, combine boiling water with icing mix and stir to a smooth thick liquid or for a drizzle, add a touch more water.

To make this cake Vegan, simply replace the eggs with 110g apple sauce/puree and 1 teaspoon of gluten free baking powder. Bake for a little longer, about 38 minutes at 160°C fan-forced.

Servings per pack: 10

Serving Size: 76g*

Ingredients:

• 375g cake mix
• 100g goji berry icing mix
  

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 75g soft dairy-free margarine
• zest of 1 lemon
  
• 1 tbsp (20ml) boiling water (for icing)

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease and line a 27x18cm baking tin.
3. In a large bowl, combine water, eggs, margarine, lemon zest and lemon cake mix. Beat with an electric mixer on medium speed for 1 minute. Pour batter into your prepared tray.
4. Place in oven for 30-35 minutes.
5. When cake is baked, let it cool on a wire rack.
6. To make icing, combine boiling water with icing mix and stir to a smooth thick liquid or for a drizzle, add a touch more water.

To make this cake Vegan, simply replace the eggs with 110g apple sauce/puree and 1 teaspoon of gluten free baking powder. Bake for a little longer, about 38 minutes at 160°C fan-forced.

Servings per pack: 10

Serving Size: 76g*

Ingredients:

• 360g marble cake mix
• 75g choc frosting
• 25g choc swirl mix

Other ingredients not included:

• 3 medium eggs
• 125g soft dairy-free margarine (for cake)
• 75g soft dairy-free margarine (for icing)
• 2 tbsp (30ml) boiling water for swirl

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line a 20cm round baking tin or 22x12cm loaf tin.
3. In a large bowl combine eggs, soft margarine and marble cake mix, beat with an electric mixer on medium speed for about 1 minute. Pour batter into prepared baking tin.
4. In a small bowl combine the choc swirl mix with 2 tablespoons of boiling water and stir to combine. Pour the Choc Swirl mixture on top of the batter in the tin and gently use a fork to create the swirl.
5. Put into oven and bake for 45-50 minutes. Once baked, cool in the tin.

1. Mix margarine with frosting mix in a medium bowl with an electric mixer on medium speed for 1-2 minutes until mixture is smooth.
   
2. Wait for cake to completely cool before, spreading frosting with a spatula or broad knife.

To make this cake vegan, replace the eggs with 1tsp GF baking powder and 3 tbsp of group flaxseed mixed with 1/2 cup boiling water, allow to stand for 10 minutes. Follow above method, but increase oven temperature to 170°C fan-forced.

Servings per pack: 10

Serving Size: 80g*

Ingredients:

• 360g marble cake mix
• 75g choc frosting
• 25g choc swirl mix

Other ingredients not included:

• 3 medium eggs
• 125g soft dairy-free margarine (for cake)
• 75g soft dairy-free margarine (for icing)
• 2 tbsp (30ml) boiling water for swirl

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line a 20cm round baking tin or 22x12cm loaf tin.
3. In a large bowl combine eggs, soft margarine and marble cake mix, beat with an electric mixer on medium speed for about 1 minute. Pour batter into prepared baking tin.
4. In a small bowl combine the choc swirl mix with 2 tablespoons of boiling water and stir to combine. Pour the Choc Swirl mixture on top of the batter in the tin and gently use a fork to create the swirl.
5. Put into oven and bake for 45-50 minutes. Once baked, cool in the tin.

1. Mix margarine with frosting mix in a medium bowl with an electric mixer on medium speed for 1-2 minutes until mixture is smooth.
   
2. Wait for cake to completely cool before, spreading frosting with a spatula or broad knife.

To make this cake vegan, replace the eggs with 1tsp GF baking powder and 3 tbsp of group flaxseed mixed with 1/2 cup boiling water, allow to stand for 10 minutes. Follow above method, but increase oven temperature to 170°C fan-forced.

Servings per pack: 10

Serving Size: 80g*

Ingredients:

• 400g muffin mix

Other ingredients not included:

• 2 medium eggs
• 1 cup (250ml) water
• 2/3 cup (170ml) oil
  
• 1 cup of your favourite fruit (optional)

1. Preheat your oven to 180°C fan forced.
2. Grease a 12 cup muffin tin or line with muffin patty pans.
3. In a large bowl, beat muffin mix, eggs, water and oil. Fold in your favourite filling and pour batter into prepared tin.
4. Bake for 20 minutes.
5. Once baked, gently remove from muffin tin and allow to cool down completely before decorating!
   

To make Vegan muffins, simply replace the eggs with Well & Good High Performance Egg Replacer (as directed) or by switching the eggs for 4 tablespoons of chia seeds and 240ml water. Soak the chia seeds in the water for 10 minutes first before adding to the mix.

Ingredients (not included in box):

• 125g cream cheese, softened
  
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups icing sugar mixture

Directions:

1. Using an electric mixer.
2. Beat cream cheese and lemon rind until smooth.
3. Gradually beat in sugar until smooth.
   

Servings per pack: 12

Serving Size: 62g*

Ingredients:

• 400g muffin mix

Other ingredients not included:

• 2 medium eggs
• 1 cup (250ml) water
• 2/3 cup (170ml) oil
  
• 1 cup of your favourite fruit (optional)

1. Preheat your oven to 180°C fan forced.
2. Grease a 12 cup muffin tin or line with muffin patty pans.
3. In a large bowl, beat muffin mix, eggs, water and oil. Fold in your favourite filling and pour batter into prepared tin.
4. Bake for 20 minutes.
5. Once baked, gently remove from muffin tin and allow to cool down completely before decorating!
   

To make Vegan muffins, simply replace the eggs with Well & Good High Performance Egg Replacer (as directed) or by switching the eggs for 4 tablespoons of chia seeds and 240ml water. Soak the chia seeds in the water for 10 minutes first before adding to the mix.

Ingredients (not included in box):

• 125g cream cheese, softened
  
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups icing sugar mixture

Directions:

1. Using an electric mixer.
2. Beat cream cheese and lemon rind until smooth.
3. Gradually beat in sugar until smooth.
   

Servings per pack: 12

Serving Size: 62g*

Servings per pack: 4

Serving Size: 100g

Ingredients:

Included in box:

• 360g vanilla cupcake mix
• 120g vanilla frosting mix
• 30g sprinkles

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 100g soft dairy-free margarine

1. Preheat your oven to 170°C fan forced.
2. Grease a 12 cup muffin tray or line with patty pans.
3. In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Spoon batter into the prepared muffin tin.
4. Place in oven and bake for 21-26 minutes.
5. Once baked, remove from oven and cool in tin for about 5 minutes before turning cupcake out onto a wire rack.

1. In a bowl combine margarine with frosting mix and beat with an electric mixer on a medium speed until light and fluffy.
2. Mix with hand mixer until smooth and fluffy.
3. Use a piping bag or spatula to frost cooled cupcakes and dip iced cakes into sprinkles.
   

To make this cake vegan, simply replace the eggs and 1/2 cup water, with 1 teaspoon of GF baking powder, 3/4 cup of water and 100g of melted dairy fee margarine. Continue to follow recipe above, baking for 25-30 minutes.

Or alternatively, replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 12

Serving Size: 65g*

Ingredients:

Included in box:

• 360g vanilla cupcake mix
• 120g vanilla frosting mix
• 30g sprinkles

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 100g soft dairy-free margarine

1. Preheat your oven to 170°C fan forced.
2. Grease a 12 cup muffin tray or line with patty pans.
3. In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Spoon batter into the prepared muffin tin.
4. Place in oven and bake for 21-26 minutes.
5. Once baked, remove from oven and cool in tin for about 5 minutes before turning cupcake out onto a wire rack.

1. In a bowl combine margarine with frosting mix and beat with an electric mixer on a medium speed until light and fluffy.
2. Mix with hand mixer until smooth and fluffy.
3. Use a piping bag or spatula to frost cooled cupcakes and dip iced cakes into sprinkles.
   

To make this cake vegan, simply replace the eggs and 1/2 cup water, with 1 teaspoon of GF baking powder, 3/4 cup of water and 100g of melted dairy fee margarine. Continue to follow recipe above, baking for 25-30 minutes.

Or alternatively, replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 12

Serving Size: 65g*

 Ingredients:

• 1 sachet (125g) Well & Good Vanilla Custard Powder
• 1 cup (250ml) Milk or Dairy-Free Alternative
• 1 cup (250ml) Water
• 2 tablespoons Dairy-Free Margarine

 Directions:

1. In a large bowl, combine sachet of Vanilla Custard, Milk, Water and Margarine.
2. Hand whisk for 30-60 seconds. When combined refrigerate for one hour to set.

 Ingredients:

• 1 sachet (125g) Well & Good Vanilla Custard Powder
• 1 1/2 cups (375ml) Milk or Dairy-Free Alternative
• 1 1/2 cups (375ml) Water
• 3 tablespoons Dairy-Free Margarine

 Directions:

1. In a large bowl, combine sachet of Vanilla Custard, Milk, Water and Margarine.
2. Hand whisk for 30-60 seconds then allow to set. Before serving, heat custard in the microwave on high for 1-2 minutes and add to your dessert.

To make Chocolate Custard, melt 85g of chocolate and fold through the custard. Serve chilled and enjoy!

Servings per pack: 26

Serving Size: 50g*

Ingredients:

• 1 box Well & Good Vegan Bolognese with Macaroni
  
• 1 1/2 cups Water
• 1 tablespoon Oil or Dairy-Free Margarine

1. Add water, oil or margarine, pasta and Bolognese mix to a large microwave safe bowl.
2. Cook on high for 6 minutes, take out, stir and let sit for the sauce to thicken. Enjoy!
   

Ingredients:

• 1 box Well & Good Vegan Bolognese with Macaroni
  
• 1 1/2 cups Water
• 1 tablespoon Oil or Dairy-Free Margarine

1. Add water and oil or margarine to a small pot and bring to the boil.
2. Add pasta a cook for 7-8 minutes.
3. Add the Bolognese sauce sachet and stir through. Let sit for 2 minutes to thicken. Enjoy!

Servings per pack: 2

Serving Size: 220g*

Ingredients:

• 1 box Well & Good Vegan Bolognese with Macaroni
  
• 1 1/2 cups Water
• 1 tablespoon Oil or Dairy-Free Margarine

1. Add water, oil or margarine, pasta and Bolognese mix to a large microwave safe bowl.
2. Cook on high for 6 minutes, take out, stir and let sit for the sauce to thicken. Enjoy!
   

Ingredients:

• 1 box Well & Good Vegan Bolognese with Macaroni
  
• 1 1/2 cups Water
• 1 tablespoon Oil or Dairy-Free Margarine

1. Add water and oil or margarine to a small pot and bring to the boil.
2. Add pasta a cook for 7-8 minutes.
3. Add the Bolognese sauce sachet and stir through. Let sit for 2 minutes to thicken. Enjoy!

Servings per pack: 2

Serving Size: 220g*

Ingredients:

• 1 sachet (125g) plant-based whipping cream
• 1 cup (250ml) boiling water
• 2 tbsp (40ml) light oil of your choice

Method:

1. In a large bowl, combine boiling water and sachet of whipping cream. Mix with an electric mixer on a slow speed for 1 minute then increase to high speed setting and mix for a further 7-9 minutes, until the cream forms stiff peaks.
2. Add oil and mix on a slow speed for an additional 10 seconds until combined. The cream is now ready to apply to any cake or dessert.

Cooking Tip: For a thicker texture continue to beat the cream for a further 2 minutes.

Ingredients:

• 85g Dairy Free Dark Chocolate
• 2 tbsp Oil

Method:

1. To make chocolate mousse, whip the cream as instructed.
2. Melt 85g on-dairy dark chocolate with 2 tablespoons of oil. Once melted, fold through the whipped cream.
3. Serve chilled and enjoy!

Servings per pack: 18

Serving Size: 35g*

Servings per pack: 12 Approx.

Serving Size: 65g (1 slice)

Ingredients:

• 1140gm Yes You Can Plain Flour 
  
• 900g unsalted butter, softened or dairy free alternative
• 360gm caster sugar
• 30ml vanilla essence
• 120ml milk, or dairy free alternative
• 90gm jam (any flavour) gluten free 

Directions:

1. Preheat oven to 180°C or 160°C fan forced.
2. Grease 2 baking trays. Line with baking paper.
3. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flour and milk. Beat to combine.
4. Roll mix into a ball and shape into 120 drops 
5. Place balls, 5cm apart, on trays. 
6. Using the palm of your hand, flatten and shape  
7. Make a slight indent in the centre of each biscuit and fill with a little teaspoon jam.
8. Bake for 12 to 15 minutes, until light golden. Cool biscuits on trays and serve.

Servings per pack: Approx. 8

Serving Size: 63g

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

Servings per pack: Approx. 8

Serving Size: 63g

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

Servings per pack: 20

Serving Size: 9g

Servings per pack: 5

Serving Size: 18g (3 pops)