Low Carb

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*

Recipe makes one loaf of bread or 8 rolls.

Ingredients:

• 1 box (300g) Low Carb & Sugar Seeded Bread Mix
• 1 1/2 cups milk or water.
• 4 large eggs (6 eggs for high protein bread)
  
• 2 tablespoons olive oil.

Directions:

1. Preheat your oven to 180°C fan forced.
2. Grease and line a loaf tin.
3. In a large bowl whisk milk (or water), eggs and oil until combined. Add the bread mix and stir with a wooden spoon for one minute or until the mixture is smooth.
4. Scrape the batter into a prepared baking tin and let it rest for 10-15 minutes.
   
5. Set to bake for 55-65 minutes.
6. Remove from the tin and cool on a wire rack.

Recipe Idea: To make rolls, spoon the batter into an 8 cup muffin tin and bake for 30-40 minutes. To reduce fat replace milk with water and use 4 eggs instead of 6.

Servings per pack: 12

Serving Size: 75g*

Ingredients:

• 300g Low Carb & Sugar Self Raising Flour Blend
• 5 eggs
• 1 tablespoon olive oil
• 14g yeast
  
• Pinch sea salt
• 1 tablespoon tempered water (approx 32°C)
  

Directions:

1. Preheat oven to 200°C fan forced.
2. In a large bowl combine the yeast and water and olive oil.
3. Add the flour and salt and continue mixing by hand until a dough is formed. Dust the bench and lightly kneed for 1 minute.
4. Portion dough into 12 balls and toll out to 1cm thickness. Add your pizza toppings and allow to rest for 10 minutes.
5. Cook for 11 minutes.

Tip: If your dough is stickier and harder to work with than regular flour, try rolling it between two pieces of baking paper.

Ingredients:

• 150g Low Carb & Sugar Self Raising Flour Blend
• 3/4 cup water
• 4 large eggs
  
• 2 tablespoons olive oil
• Pinch of salt (optional)
• Vanilla Essence (optional)

Directions:

1. In a large bowl combine eggs, water, oil, vanilla and salt and beat with an electric hand mixer.
2. Add the flour and continue to mix for 2 minutes on medium-high speed.
3. Heat a large non-stick frying pan over medium heat and oil the pan, or use an electric pancake maker.
4. Spoon 2 tablespoons of 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.

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*

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g