Well & Good

Ingredients:

• 1 packet (250g) Seriously Low Carb Choc Cake Mix
• 1/2 cup (125ml) milk or water
• 100g melted butter (or 1/4 cup oil)
• 3 eggs (210g)
  
• Pinch of salt (optional)
  

Directions:

1. Preheat your oven to 185°C (170°C fan forced).
2. Grease and line a 20cm round cake tin or for cupcakes place patty-pans in a 12-hole muffin tin.
3. In a large bowl combine eggs, milk, butter (oil), and cake mix; beat with an electric hand mixer on medium speed for 1 minute.
4. Pour batter into a prepared round cake tin, or patty-pans.
   
5. For a cake, bake 35-45 minutes; for cupcakes bake 23-28 minutes; cool on a wire rack.

Servings per pack: 12

Serving Size: 49g*

Ingredients:

• 1 packet (250g) Seriously Low Carb Vanilla Cake Mix
• 1/2 cup (125ml) milk or water
• 100g melted butter (or 1/4 cup oil)
• 3 eggs (210g)
  
• Pinch of salt (optional)
  

Directions:

1. Preheat your oven to 185°C (170°C fan forced).
2. Grease and line a 20cm round cake tin or for cupcakes place patty-pans in a 12-hole muffin tin.
3. In a large bowl combine eggs, milk, butter (oil), and cake mix; beat with an electric hand mixer on medium speed for 1 minute.
4. Pour batter into a prepared round cake tin, or patty-pans.
   
5. For a cake, bake 35-45 minutes; for cupcakes bake 23-28 minutes; cool on a wire rack.

TIP: Add peaches or apples on the bottom of the tin to make a delicious upside-down cake.

Servings per pack: 12

Serving Size: 49g*

Recipe makes one loaf of bread or 8 rolls.

Ingredients:

• 300g Low Carb Seeded Brad Mix
• 1 1/2 cups (375ml) milk or water.
• 4 large eggs (6 eggs for high protein bread)
  
• 2 tablespoons (50ml) olive oil.

Directions:

1. Preheat your oven to 195°C (180°C fan forced).
2. Grease and line a 22x12cm loaf tin.
3. In a large bowl whisk milk (or water), eggs and oil to combine; add the bread mix, and stir with a wooden spoon for about a minute 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*

Recipe makes approx 12x 70g Muffins.

Ingredients:

• 150g Low Carb SR Flour Blend
• 3/4 cup (190ml) water
• 4 large eggs
  
• 2 1/2 tablespoons (50g) melted butter or margarine
• 500g mixed vegetables, protein or cheese (e.g. 400g spinach + 100g feta)
• 50g parmesan cheese (optional)
  
• Herbs & Seasoning (optional)
  

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line a 12-hole muffin tin.
3. In a large bowl combine eggs, water, margarine, seasoning and cheese, mix to combine; add Low Carb SR flour blend and beat with an electric hand mixer on high speed for 2 minutes.
4. Add vegetables to batter and gently fold with a wooden spoon.
5. Pour the mixture into greased or lined muffin tins.
   
6. Bake for 30-36 minutes, cool slightly in the tin and serve warm or cold.

Recipe Idea: To make sweet muffins add 25g - 50g Erythritol or Xylitol, along with blueberries, apple, pear, nuts or sugar-free chocolate chips, like PBCo Low Sugar Chocolate Chips.

Recipe makes approx 24x 28g Pancakes.

Ingredients:

• 150g Low Carb SR Flour Blend
• 3/4 cup (190ml) water
• 4 large eggs
  
• 50ml oil of your choice.
• Pinch of salt (optional)
• Vanilla Essence (optional)
• 25g-50g Erythritol or Xylitol (for sweet pancakes)

Directions:

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

Servings per pack: 10

Serving Size: 100g

Servings per pack: 10

Serving Size: 100g