YOMO Gluten Free

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 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 Plant Based Option:

• 63g (1/4 cup) melted dairy-free spread
  
• 28g (1x 20ml tbsp) golden syrup

Ingredients for Dairy Option:

• 40g (2x 20ml tbsp) melted butter
• 28g (1x 20ml tbsp) golden syrup
• 20g (1x 20ml tbsp) water

Directions:

1. Preheat oven to 170°C.
2. Combine melted dairy free spread, or melted butter and water with golden syrup in a large bowl.
   
3. Add the baking mix and mix well with a spatula until you have a smooth dough.
4. Roll teaspoonfuls of mixture and place onto a lined baking tray - flatten slightly, leaving ~5cm between each biscuit.
5. Bake for ~10-12 min or until gingerbread is golden around the edges.
6. The gingerbread will be soft when it comes out of the oven, so please allow 10 mins for it to cool and set before eating!

Cooking Tip: If you wish to cut out gingerbread shapes, wrap the dough in plastic and refrigerate for ~3 hours. Roll the dough out between plastic wrap or baking paper sheets, then cut shapes.

Servings per pack: 20

Serving Size: ~14g*

* For finished gingerbread when made as directed.

All values are averages and are subject to seasonal variation.