Baking Mixes

Servings per pack: 8

Serving Size: 75g

*prepared: When made according to directions using butter, full fat cream, milk,and XL eggs.

Servings per pack: 13

Serving Size: 65g

Servings per pack: 16

Serving Size: 60g

Servings per pack: 8

Serving Size: 80g

Servings per pack: 12

Serving Size: 50g

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 180°C (or 200 ° Conventional).
   
2. Prepare two 20cm cake tins by greasing and then lining the base and sides with baking paper.
3. Sift mix into a large bowl of a stand mixer (or bowl with hand held mixer).
4. Add the Butter (or Margarine), Eggs and Vanilla Essence into the bowl.
   
5. Mix slowly at first to incorporate the mixture, then increase speed to whip the mix. After 2 mins, scrape down the bowl and beat again on the highest speed for another 2 mins.
6. Divide the sponge Mixture evenly between the two lined cake tins. Place into pre-heated oven, bake for 20-22 mins until cakes spring back when top is gently pressed.
7. Remove the cakes from the oven and allow to cool. Using a kitchen knife, gently go round the cake tin and remove the cakes to cool on a wire rack.
8. When cool, top one sponge with jam and cream (or dairy free Butter Cream). Carefully place the other sponge on top. Dust top with Pure Icing Sugar and top with more cream and seasonal fruits.

*Dairy Free Butter Cream recipe:

100g Dairy Free Margarine, 1 Tsp Vanilla Essence, 175g Sifted Pure Icing Sugar. Add all ingredients to the bowl of a mixer and slowly mix together. Increase speed and beat until light and fluffy

Servings per pack: 8

Serving Size: 35g

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:

1. Pre-heat oven to 185°C (or 200 ° Conventional).
2. Sift mix into a large bowl.
3. 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.
4. Mix in the beaten Egg, Milk and Vinegar with a wooden spoon until a rough dough is formed (you will still see some flour).
5. 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.
6. 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).
7. 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.
8. Bake the scones for 13-14 minutes. The scones should have risen and be golden on top.
9. 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.

Servings per pack: 8-10

Serving Size: 57g

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 170°C (or 185° Conventional).
   
2. Prepare a 20cm cake tin by greasing and lining the bottom with baking paper.
3. In a bowl of an electric mixer add the butter (or margarine) and beaten egg, and beat the mixture for a few minutes (Don't worry if mixture looks a bit curdled).
   
4. Sift the Cinnamon Tea Cake Mix into the Egg mixture and blend together on slow speed until mix becomes incorporated.
5. Add the Milk and Vanilla to the mix and increase the speed. Beat for 2 minutes and scrape down the bowl. Continue to beat again for a further 2 minutes.
   
6. Scrape the mixture into prepared cake tin and smooth the top of the cake.
7. Place  into a 170 °C preheated oven and bake for 35-40 minutes, until inserted skewer comes out clean. Once cooked remove from the oven and place Tea Cake onto cooling wire.
8. Place warm Tea Cake onto serving plate and serve a slice of Tea Cake with a knob of butter (or Margarine) along with freshly brewed tea or coffee.

TIP: For a delicious topping, combine 1/2 Teaspoon Cinnamon with 2 Teaspoons Caster Sugar. Brush cake with melted Butter or Margarine and sprinkle the combined Cinnamon and Sugar generously over the top.... Enjoy!

Servings per pack: 8

Serving Size: 35g

Ingredients:

• 1 Large Egg (50mls)
• 100g Nuttelex (Or Dairy Free Margarine of choice*)
• 45mls Vegetable Oil
• 1 Teaspoon Vanilla Essence

Directions:

1. Sift mix into a large bowl. Tip the chocolate chips into the mix
2. In a bowl of an electric mixer add the Nuttelex, Egg, and Vanilla and cream the mixture until combined.
   
3. Add the sifted mix to the Nuttelex mixture and blend together on slow speed until mix has been incorporated.
4. Remove the mixing bowl from the mixer and place a tablespoon of cookie dough onto a baking paper lined oven tray.
5. Roll the cookie dough into balls and flatten slightly.
6. Place into a 175°C preheated oven and bake for 12-13 minutes, until cookies are golden. For a crunchier cookie cook for 2-3 minutes more.
7. Remove the cookies from the oven and allow to cool on the tray. Once cool place cookies onto a cooling rack to cool completely.
8. Enjoy when cookies are completely cool with freshly brewed tea or coffee, or anytime for a delicious snack... Enjoy!

Tip: The cookies will keep well in an airtight container and are great to add to kids lunch boxes. Just pop the cookies in a zip bag to keep them crunchy and fresh...Enjoy!

*Note: Butter can be substituted for the margarine if preferred.

Servings per pack: 20

Serving Size: 25g

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:

1. In Saucepan add water and Nuttelex. Place on medium heat until Nuttelex has melted and the mixture is starting to boil.
2. Remove from heat and add all of the Donut mix and beat well with wooden spoon.

3. 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.

4. Remove from the heat and scrape into a bowl of an electric mixer.
5. Beat on low speed, add 1 egg and increase speed to high. When egg has been incorporated, add the next egg and so on.
6. When the last egg has been incorporated increase the speed to whip the mixture until thick. Remove bowl from the mixer.
7. 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.
8. Toss the Donuts for 5-6 mins to ensure all sides are browned and Nuggets are puffed up.

9. Remove Nuggets from hot oil and drain on paper towel.

10. Mix sugar and cinnamon together a plate and toss Donut Nuggets in the sugar mix.
11. Serve while still warm.... Enjoy!

Servings per pack: 35 nuggets

Serving Size: 5 Nuggets

Servings per pack: 25 profiteroles

Serving Size: 3 Profiteroles

Ingredients:

• 130ml Warm Water
• 4g Instant Yeast (=11/3 Tsp)
• 1x Large Egg* (50ml)
• 25ml Olive Oil
• 1/2 Tsp Mixed Herbs
• 1 Tsp White Vinegar
• 40ml Yoghurt* (or Dairy Free Yoghurt)

Directions:

1. Preheat Oven to 220-240°C (or as hot as your oven will go). Place pizza stone on oven rack.

2. Sift Mix into the mixing bowl of an electric mixer. Add Oil and vinegar and mix until the mix resembles coarse crumbs.

3. Another bowl add warm water blend in yeast followed by egg* & yoghurt*. Carefully pour into the Naan mix.

4. Beat on low, then increase speed and beat for 2 minutes. Please note that the Dough will be quite sticky at this point
5. Grease a large bowl, scrape Naan dough into bowl. Cover with cling wrap. Allow to double in size (approx. 1 hour).
6. Cut into 6 small pieces and roll into balls.
7. Dust the dough with some rice flour and using your fingers press into a Naan shape to approx. 3-4mm thick.
8. Place Naan onto a greased oven tray. brush with melted Ghee, butter or olive oil. Sprinkle with dried herbs, sea salt & pepper

9. Bake in hot oven 8-10 minutes or until golden brown and puffed.

10. Serve warm Naan with a curry, stew or with cheeses and an assortment of dips.

• TIP, For Dairy Free Option: Use Coconut Yoghurt.
• TIP: Egg Free Option: Grind 1 Tbsp Chia Seeds and blend in 3 Tbsp warm water. Mix and stand until the mix forms a thick gel (Add after Step 2)

Servings per pack: 6 Naan

Serving Size: 1 Naan

To Replace Stiffly Beaten Egg White:

Beat 2 tablespoons of Orgran No Egg, Egg Replacer and 3 teaspoons of water until thick. Pectin can be added for extra shape hold.

Ingredients:

• 1/2 cup (90g) Orgran NoEgg, Egg Replacer
• 1/2 teaspoon pectin powder or carrageenan
• 1 cup (250ml) water, ice cold
• 1 (5ml) teaspoon vanilla essence
• 3/4 (125g) cup pure icing sugar
• 1 tablespoon soft brown sugar

Method:

1. Preheat oven to 120°C. Thoroughly blend Orgran No Egg, Egg Replacer with pectin together in a small bowl.
2. Transfer to a mixing bowl and add cold water.
3. Mix with an electric mixer on high speed for 10 minutes.
4. After 10 minutes, continue beating and slowly add vanilla essence, icing sugar and brown sugar.
5. Continue mixing on high speed for a further 10 minutes.
6. Spoon or pipe mixture onto lined oven tray and bake for 2 hours.
7. After 2 hours, turn off the oven and leave meringues resting inside the closed oven until they are cool and dry.

Tip: This mixture is suited to making smaller meringues and you will have greater difficulty drying out the centre of a larger meringue.

Servings per pack: 66

Serving Size: 3g (approx. 1 teaspoon)

Ingredients:

• 1 box Orgran Chocolate Brownie Mix 400g
  
• 100g margarine, melted
  
• 4 tablespoons water

Instructions:

1. Preheat oven to 160ºC.
   
2. Grease and line a 20cm square tin.
3. Melt 100g margarine in microwave, stirring every 1-2 minutes until completely melted.
4. In a mixing bowl, place one box of Orgran Brownie Mix. Add the melted margarine and 4 tablespoons of water and stir until just combined.
5. Spoon into prepared tin and smooth the top with the back of the spoon.
6. Bake for approximately 15-20 minutes (depending on how fudgey you like your brownies).
7. Cool in the tin for 5 minutes before removing, cut into squares while still warm.

Ingredients:

• 1 box Orgran Chocolate Brownie Mix 400g
  
• 150g margarine, melted
  
• 2 eggs (or equivalent egg replacer)

Instructions:

1. Preheat oven to 175ºC.
   
2. Grease and line a 20cm square tin.
3. Melt 150g margarine in microwave, stirring every 1-2 minutes until completely melted (Optional; include 150g choc chips or choc spread melted with the margarine).
4. In a mixing bowl, place one box of Orgran Brownie Mix. Add the melted mixture and add two eggs, and stir until just combined.
5. Spoon into prepared tin and smooth the top with the back of the spoon.
6. Bake for approximately 15-20 minutes.
7. Cool in the tin for 5 minutes before removing, cut into squares while still warm.

Servings per pack: 14

Serving Size: 28.6g (dry mix)

Servings per pack: 8

Serving Size: 47g (dry mix)

Servings per pack: 8

Serving Size: 47g (dry mix)

Ingredients:

• 3 Medium Eggs
• 1 Mashed Banana
• ¼ (65mL) Cup of Water
• ½ Cup Oil

Directions:

1. Preheat your oven to 160°C fan-forced. Grease and line a loaf tin.

2. In a large bowl, beat banana bread mix, mashed banana, eggs, water, and oil with an electric mixer on medium speed for 1 minute. Pour batter into the prepared tray.

3. Bake for 50 minutes. Once baked, leave in the tin to cool for 5 minutes then transfer to a wire rack and allow to cool completely.

Servings per pack: 10

Serving Size: 86g*

Ingredients:

Included in box:

• 200g Biscuit Base Mix
• 75g Choc Buttons
• 40g Caramel Mix

Other ingredients not included:

• 80g Dairy Free Butter or Margarine
• 500g Coconut Milk (not cream)
• 100g Golden Syrup
• 2 Tablespoons Light Oil

Recipe suggestion: For darker colour and richer flavour, try 75g Golden Syrup and 25g Treacle.

Directions:

Start Here:

1. Preheat your oven to 170°C fan forced. Grease and line 20cm square baking tray.
   

Step One: Biscuit Base

1. Add dairy free butter or margarine and the biscuit mix sachet to a medium bowl; use your hands and mix ingredients to form a smooth dough.
2. Press the dough to fit evenly across the base of the baking tray and bake for 10 minutes, allowing it to cool in the tin.

Step Two: The Caramel

1. Place the coconut milk, golden syrup and caramel mix sachet in a large saucepan and bring to a boil while whisking. Continue to simmer rapidly for 14 minutes, whisking occasionally.
   
2. After 14 minutes, pour the caramel mixture onto the cooked biscuit mix; smooth the top with a spatula; leave aside at room temperature to set, approx 20 minutes.
3. Start the topping when the caramel is firm enough that the choc will sit on top.

Step Three: The Choc Topping

1. Place choc buttons and light oil in a microwave safe bowl. Microwave for 30 seconds, take out and stir, repeat this step until the mix is all melted and smooth.
2. Pour choc mixture over the top of the caramel and spread evenly.
3. Store in the refrigerator. When set, eat it... Eat it all!

Servings per pack: 16

Serving Size: 70g*

Ingredients:

Included in box:

• 250g cake mix
• 150g crumble mix

Other ingredients not included:

• 2 medium eggs
• 385g tin of cooked pie apple
• 1/3 (75ml) cup light oil
• 1/4 cup (65ml) water
• 40g dairy free butter or margarine

1. Preheat your oven to 160°C fan forced. Grease and line a 20cm cake tin.
2. In a mixing bowl combine cake mix, eggs, water and oil. Whisk with a hand mixer for 2 minutes at a medium speed.
   
3. Using a spoon, fold through the cooked apple.
4. Spoon batter into lined tray.
5. In a medium bowl mix the crumble mix with melted butter until combined. Crumble the mixture with your hands over the cake batter.
6. Bake for 60 minutes. Once baked, gently remove from the baking tray onto a wire rack to cool completely.

To make this cake vegan, replace each egg with 2 tablespoons of chia seeds in 6 tablespoons of water and leave chia to hydrate for 10 minutes. Or alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 12

Serving Size: 55g when made as directed

Ingredients:

Included in box:

• 400g All Purpose Cake Mix

Other ingredients not included:

• 3 Medium Eggs
• 1/2 cup (125ml) Water
• 1/2 cup (125ml) Oil

Cake suggestions:

• Add 1 ripe banana, mashed;
  
• 1 grated carrot;
  
• 1 finely diced apple & 1 tsp cinnamon
  

Directions:

1. Preheat your oven to 190°C (170°C fan forced).
2. Grease and line a 20cm round baking tray or a 22x12cm loaf tin.
3. In a large bowl combine All Purpose Cake Mix, eggs, water and oil, with a wooden spoon until all ingredients are well combined.
   
4. Fold in flavour options of your choice (see cake suggestions) and pour the batter into the tray or tin.
5. Place in oven and bake for 50-60 minutes.
6. Once baked, gently remove from tray or tin and allow to cook on a wire rack before decorating.
   

To make this cake vegan, replace the eggs and 1/2 cup water, with 1tsp GF baking powder and 1 1/4 cups of non-dairy milk substitute. Bake for 50-60 minutes.

Alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 10

Serving Size: 75g*

Ingredients:

Included in box:

• 400g All Purpose Cake Mix

Other ingredients not included:

• 3 Medium Eggs
• 1/2 cup (125ml) Water
• 1/2 cup (125ml) Oil

Cake suggestions:

• Add 1 ripe banana, mashed;
  
• 1 grated carrot;
  
• 1 finely diced apple & 1 tsp cinnamon
  

Directions:

1. Preheat your oven to 190°C (170°C fan forced).
2. Grease and line a 20cm round baking tray or a 22x12cm loaf tin.
3. In a large bowl combine All Purpose Cake Mix, eggs, water and oil, with a wooden spoon until all ingredients are well combined.
   
4. Fold in flavour options of your choice (see cake suggestions) and pour the batter into the tray or tin.
5. Place in oven and bake for 50-60 minutes.
6. Once baked, gently remove from tray or tin and allow to cook on a wire rack before decorating.
   

To make this cake vegan, replace the eggs and 1/2 cup water, with 1tsp GF baking powder and 1 1/4 cups of non-dairy milk substitute. Bake for 50-60 minutes.

Alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 10

Serving Size: 75g*

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:

• 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*