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Rick Grants Donut Nugget Mix - 220g
Rick Grants Donut Nugget Mix - 220g
Rick Grants Donut Nugget Mix makes delicious donut nuggets the whole family can enjoy!
Rick Grants is an Australian Company.
Ingredients:
- 6x Large Eggs (210mls)
- 130g Nuttelex
- 1 Cup Water
- Oil for Frying (not olive oil)
- 1/2 Cup Caster Sugar
- 1 Teaspoon Cinnamon
Directions:
- In Saucepan add water and Nuttelex. Place on medium heat until Nuttelex has melted and the mixture is starting to boil.
- Remove from heat and add all of the Donut mix and beat well with wooden spoon.
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Return to heat and continue beating until the mixture becomes 'jelly-like' and is thick and hard to mix and all flour has been incorporated.
- Remove from the heat and scrape into a bowl of an electric mixer.
- Beat on low speed, add 1 egg and increase speed to high. When egg has been incorporated, add the next egg and so on.
- When the last egg has been incorporated increase the speed to whip the mixture until thick. Remove bowl from the mixer.
- Heat oil to 175°C and carefully place heaped teaspoons of mixture into hot oil, ensuring there is enough room for the Donuts to expand.
- Toss the Donuts for 5-6 mins to ensure all sides are browned and Nuggets are puffed up.
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Remove Nuggets from hot oil and drain on paper towel.
- Mix sugar and cinnamon together a plate and toss Donut Nuggets in the sugar mix.
- Serve while still warm.... Enjoy!
Flour Blends: Tapioca, Rice, Starch: Maize, Potato; Sugar, Salt.
Servings per pack: 35 nuggets
Serving Size: 5 Nuggets
Per Serve | Per 100g | |
Energy | 630kJ | 1260kJ |
Protein | 2.5g | 4.5g |
Fat - Total | 8.9g | 17.7g |
- Saturated | 2.4g | 4.7g |
Carbohydrate | 16g | 30.7g |
- Sugars | 2.0g | 4.0g |
Sodium | 120mg | 239mg |
Rick Grants Fluffy Pikelet Mix - 370g
Rick Grants Fluffy Pikelet Mix - 370g
Rick Grants Fluffy Pikelet Mix makes light and fluffy Pikelets that are unlike any other pancake
Rick Grants is an Australian Company.
Ingredients:
- 2x Large Eggs (100mls) (or Egg Replacer)
- 1 Cup Rice Milk (or alternative)
- 1/4 Cup Vegetable Oil (or Melted Butter)
- 1 tsp Vanilla Essence
- 1/2-3/4 Cup Water
Directions:
- Sift mix into a large bowl.
- In another bowl combine the eggs, rice milk, oil and vanilla and beat with a whisk
- Add the liquid mix to the flour mix and blend together with a whisk. Beat until smooth and there are no lumps of flour.
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Fold in the water, a little at a time until the consistency is like whipping cream.
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Heat electric griddle to 175°C When hot, pour 1/3 cup of mixture onto griddle and allow to cook for 3 mins. Carefully flip and cook the other side.
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Place cooked Pikelets on a plate and keep warm whilst cooking the balance.
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Continue cooking the Pikelets until all the mixture has been used.
- Serve the warm pikelets with your choice of topping.
Topping ideas: Squeeze some Lemon juice over and dust with pure icing sugar; Serve with Strawberry Jam and pure Cream; Pour hot chocolate sauce over stacked Pikelets; Top with some stewed berries of your choice; Whip butter with sugar, place a heaped teaspoon on top and pour over maple syrup... Enjoy!
Flour Blends: Tapioca, Rice; Starch: Maize, Potato; Sugar, Xanthan Gum, Raising Agents: 500, 336.
Servings per pack: 12
Serving Size: 50g
Per Serve | Per 100g | |
Energy | 622kJ | 1240kJ |
Protein | 2.2g | 4.4g |
Fat - Total | 5.0g | 10.0g |
- Saturated | 0.8g | 1.6g |
Carbohydrate | 23.3g | 46.6g |
- Sugars | 5.0g | 10g |
Sodium | 95mg | 190mg |
Rick Grants Gluten Free Scone Mix - 420g
Rick Grants Gluten Free Scone Mix - 420g
Satisfy your sweet tooth without the wheat! Rick Grants Gluten Free Scone Mix has all the delicious flavour of regular scones, but with none of the gluten. Whip up a batch today and enjoy the scrumptiousness that comes with Gluten Free cooking! this Rick Grants Mix is Wheat Free, FODMAP Friendly, Dairy Free, Soy Free, Yeast Free and vegetarian - what's not to love?
Rick Grants is an Australian Company.
Ingredients:
- 1 x Egg (50ml)
- 85g Cold Grated Unsalted Butter (or Dairy Free Margarine*)
- 2/3 Cup Rice Milk (or milk of choice)
- 2 Tsp White Vinegar
- Optional: Beaten Egg for tops
Directions:
- Pre-heat oven to 185°C (or 200 ° Conventional).
- Sift mix into a large bowl.
- Add Cold Grated Butter (or Margarine) and rub the butter through the Scone Mix for 2-3 minutes until mix resembles coarse bread crumbs. Don't over mix.
- Mix in the beaten Egg, Milk and Vinegar with a wooden spoon until a rough dough is formed (you will still see some flour).
- Place the dough (and flour that remains) onto a rice floured bench and gently knead the dough (but do not over-work) until it comes together.
- Cut the dough in half and place on top of the other half. With your palm, gently flatten the dough to 1.5-2cm thickness and cut out scones (do not twist the scone cutter).
- Place the scones onto a lined baking tray. reform the off-cuts and cut out more scones. Optional: For Golden tops, brush scones with beaten egg mixture.
- Bake the scones for 13-14 minutes. The scones should have risen and be golden on top.
- Remove from the oven and place scones onto a cooling wire to cool slightly before serving. Best served with warm jam and cream, butter or in fact, any way you like them.
Tip: Press your cutter straight down firmly.
Flour Blends: Rice, Tapioca; Starch: Potato, Maize; Sugar, Xanthan Gum, Raising Agents: Gluten Free Baking Powder (450, 500).
Nil Allergens declared.
Servings per pack: 8-10
Serving Size: 57g
Per Serve | Per 100g | |
Energy | 822kJ |
1440kJ |
Protein | 2.4g |
4.3g |
Fat - Total | 1.0g |
1.8g |
- Saturated | 0.2g |
0.3g |
Carbohydrate | 41.8g |
73.3g |
- Sugars | 6.7g |
11.7g |
Sodium | 440mg |
772mg |
Gluten | Nil Detected | Nil Detected |