Gluten Free

Ingredients:

• 2 cups (250g) Plain Flour
• 150g Coconut Sugar
• 1 Teaspoon Baking Powder
• 125g Margarine
• 2 Tablespoons Water
• 200g Choc Chips (Vegans use Choc Nibs or Dairy Free Choc Chips)
• Extra Flour for coating

1. Preheat your oven to 190°C (170°C fan forced). Grease or line 2 flat baking trays.
   
2. In a large bowl, combine flour, sugar, baking powder, margarine and water and mix with your hands until ingredients come together.
3. Add choc chips and continue to mix by hand to form a soft dough.
4. Spoon small balls of dough on to the baking paper and set to bake for 17-21 minutes.
5. Cool cookies in the tray for 5 minutes and enjoy!
   

Cooking Tip: If you prefer chewy cookies, simply add an extra 25g of margarine and reduce the cooking time by 2-3 minutes.

Servings per pack: 10

Serving Size: 100g

Servings per pack: 4

Serving Size: 100g

Ingredients:

Included in box:

•  400g chocolate mud cake mix
• 75g choc frosting

Other ingredients not included:

• 2 medium eggs
• 1/3 cup (85ml) water
• 1/2 cup (125ml) oil
• 75g soft dairy free margarine (for frosting)

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line an 18cm round baking tin.
3. In a large bowl beat the cake mix, eggs, water and oil with a wooden spoon. When everything is mixed, pour the batter into the baking tray.
4. Bake in oven for 45-50 minutes.
5. When your cake is baked, let it rest for 5min in the cake tin, then place on a wire rack to cool.

Instructions for making the chocolate frosting:

1. In a medium bowl, combine the margarine and choc frosting mix with an electric mixer on high speed for 1 minute.
2. When your cake is cool, spread the choc frosting with a broad knife or spatula.

To make this cake vegan, replace the eggs with 110g apple sauce/puree, 25g melted dairy free margarine and 1/2 teaspoon of gluten free baking power. Bake at 175°C fan forced. Alternatively, simply replace eggs with Well & Good High Performance Egg Replacer.

Ingredients:

• 2/3 cup cream
• 375g melting chocolate

Directions:

1. In a small saucepan boil 2/3 cup of cream then turn off the heat.
2. Stir through 375g of melting chocolate until it is well mixed and melted.
3. Allow to cool and then spread over the cake with a spatula or broad knife.

Servings per pack: 10

Serving Size: 79g*

1. Place Crispy Crumbs in a large bowl. In a separate bowl, whisk two eggs.
2. Coat your meat or vegetable pieces in the Crispy Crumbs first, then dip in the egg mixture and coat again in the Crispy Crumbs until all sides are coated.
3. Once all the pieces are well coated, fry them in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!

1. Place 150g of the Crispy Crumbs into a large bowl and add 520ml of water. Mix to a smooth consistency and set aside for 10 minutes.
2. In a separate bowl, place 50g of the Crispy Crumbs. Coat your meat or vegetables in the dry crumb and then dip into the batter.
3. Fry the coated meat or vegetables in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!
   

Servings per pack: 6

Serving Size: 50g

Ingredients:

• 1 box Well & Good Cheesy Mac Wild About Mushroom
• 1 1/4 cup Milk or dairy-free alternative
• 1/4 cup of water
• 1 tablespoon dairy-free Margarine

1. Add milk, water and cheesy sauce to a large microwave safe bowl. Stir until there are no lumps. Add pasta and margarine.
   
2. Cook on high for 4 minutes, take out and stir then continue to cook for an additional 4 minutes. Check again and cook further as required.

Ingredients:

• 1 box Well & Good Cheesy Mac Wild About Mushroom
• 1 1/4 cup Milk or dairy-free alternative
• 1/4 cup of water
• 1 tablespoon dairy-free Margarine

1. Add milk, water and margarine to a small pot and bring to the boil.
2. Add pasta and cook for 7-8 minutes.
3. Add the Cheesy Sauce sachet and whisk to a smooth consistency. Allow to stand for two minutes before serving.

Servings per pack: 2

Serving Size: 280g*

Ingredients:

• 1 sachet (125g) plant-based whipping cream
• 1 cup (250ml) boiling water
• 2 tbsp (40ml) light oil of your choice

Method:

1. In a large bowl, combine boiling water and sachet of whipping cream. Mix with an electric mixer on a slow speed for 1 minute then increase to high speed setting and mix for a further 7-9 minutes, until the cream forms stiff peaks.
2. Add oil and mix on a slow speed for an additional 10 seconds until combined. The cream is now ready to apply to any cake or dessert.

Cooking Tip: For a thicker texture continue to beat the cream for a further 2 minutes.

Ingredients:

• 85g Dairy Free Dark Chocolate
• 2 tbsp Oil

Method:

1. To make chocolate mousse, whip the cream as instructed.
2. Melt 85g on-dairy dark chocolate with 2 tablespoons of oil. Once melted, fold through the whipped cream.
3. Serve chilled and enjoy!

Servings per pack: 18

Serving Size: 35g*

Ingredients:

• 375g cupcake mix
• 75g choc frosting mix

Other ingredients not included:

• 3 medium eggs
• 1/2 cup (125ml) water or milk
  
• 2 tbsp light oil
• 75g soft butter or non-dairy margarine
• 2 tbsp milk or water (for frosting)

Directions:

1. Preheat your oven to 185°C (170°C fan forced).
2. Grease a 12 cup muffin tin or line with patty pans.
3. In a large bowl, beat cupcake mix, eggs, water and oil with an electric mixer on medium speed for about 2 minutes. Pour batter into prepared muffin tin.
4. Place in oven and bake for 16-20 minutes.
5. Once baked, let cook on a wire rack.
   

Instructions for chocolate frosting:

1. Combine frosting mix with soft butter (or margarine) and milk (or water). Mix with an electric mixer on a medium speed for 1-2 minutes until smooth. Use a spatula or piping bag to apply to cooled cupcakes.
   

To make these cupcakes vegan, simply replace eggs with 3 tbsp ground flaxseed, soaked in 1/2 cup water. Use dairy free margarine in the frosting.

Servings per pack: 12

Serving Size: 65g*

 Ingredients:

• 1 sachet (125g) Well & Good Vanilla Custard Powder
• 1 cup (250ml) Milk or Dairy-Free Alternative
• 1 cup (250ml) Water
• 2 tablespoons Dairy-Free Margarine

 Directions:

1. In a large bowl, combine sachet of Vanilla Custard, Milk, Water and Margarine.
2. Hand whisk for 30-60 seconds. When combined refrigerate for one hour to set.

 Ingredients:

• 1 sachet (125g) Well & Good Vanilla Custard Powder
• 1 1/2 cups (375ml) Milk or Dairy-Free Alternative
• 1 1/2 cups (375ml) Water
• 3 tablespoons Dairy-Free Margarine

 Directions:

1. In a large bowl, combine sachet of Vanilla Custard, Milk, Water and Margarine.
2. Hand whisk for 30-60 seconds then allow to set. Before serving, heat custard in the microwave on high for 1-2 minutes and add to your dessert.

To make Chocolate Custard, melt 85g of chocolate and fold through the custard. Serve chilled and enjoy!

Servings per pack: 26

Serving Size: 50g*

Ingredients:

Included in box:

• 400g bread mix
• 10g yeast sachet

Other ingredients not included:

• 1 3/4 cups (440ml) warm water
• 2 tablespoons (40ml) oil
  
• 1/3 cup (50g) rice flour
• Additional olive oil for brushing

1. In a large bowl combine water and yeast and stir to dissolve, add in the oil and the crusty bread mix and mix with a wooden spoon until all ingredients are well combined.
2. Leave the dough to prove for 10-15 minutes.
3. Dust your bench with flour (rice flour works well) and turn your dough onto the floured surface.
4. Lightly coat hands with oil and gently knead for 1-2 minutes. Separate dough and shape as desired.
5. Place loaves/rolls on prepared baking tray, brush with oil to prevent cracking, cover with a damp tea towel and leave to prove for 50 minutes (or until doubled in size).
6. Preheat your oven to 215°C (200°C fan forced).
7. After about 50 minutes of proving or when dough has about doubled in size, brush each top again with oil and set to bake, 18-20 minutes for rolls and 25-30 minutes for a loaf.

Servings per pack: 16

Serving Size: 50g*

Servings per pack: 12

Serving Size: 38g*

Ingredients:

Included in box:

•  325g choc fudge brownie mix
• 75g choc chips

Other ingredients not included:

• 2 large eggs
• 100g butter

Directions:

1. Preheat your oven to 160°C fan forced.
2. Grease and line a 20 cm square baking tray.
3. Melt chocolate chips and butter in the microwave for 2 minutes. Mix well to combine.
4. Beat eggs in a mixing bowl and add piping hot chocolate mix. Combine well.
5. Add the chocolate fudge brownie mix and stir. Place in prepared baking tray and bake for 19 minutes.

To make these gluten free brownies vegan, replace the eggs with Well & Good High Performance Egg Replacer, and replace butter with Copha. Copha will need to be microwaved for a further 1 1/2 minutes. Cooking will require an additional 4 minutes.

Servings per pack: 15

Serving Size: 40g

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*

Ingredients:

• 400g muffin mix

Other ingredients not included:

• 2 medium eggs
• 1 cup (250ml) water
• 2/3 cup (170ml) oil
  
• 1 cup of your favourite fruit (optional)

1. Preheat your oven to 180°C fan forced.
2. Grease a 12 cup muffin tin or line with muffin patty pans.
3. In a large bowl, beat muffin mix, eggs, water and oil. Fold in your favourite filling and pour batter into prepared tin.
4. Bake for 20 minutes.
5. Once baked, gently remove from muffin tin and allow to cool down completely before decorating!
   

To make Vegan muffins, simply replace the eggs with Well & Good High Performance Egg Replacer (as directed) or by switching the eggs for 4 tablespoons of chia seeds and 240ml water. Soak the chia seeds in the water for 10 minutes first before adding to the mix.

Ingredients (not included in box):

• 125g cream cheese, softened
  
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups icing sugar mixture

Directions:

1. Using an electric mixer.
2. Beat cream cheese and lemon rind until smooth.
3. Gradually beat in sugar until smooth.
   

Servings per pack: 12

Serving Size: 62g*

Ingredients:

• 375g cake mix
• 100g goji berry icing mix
  

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 75g soft dairy-free margarine
• zest of 1 lemon
  
• 1 tbsp (20ml) boiling water (for icing)

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease and line a 27x18cm baking tin.
3. In a large bowl, combine water, eggs, margarine, lemon zest and lemon cake mix. Beat with an electric mixer on medium speed for 1 minute. Pour batter into your prepared tray.
4. Place in oven for 30-35 minutes.
5. When cake is baked, let it cool on a wire rack.
6. To make icing, combine boiling water with icing mix and stir to a smooth thick liquid or for a drizzle, add a touch more water.

To make this cake Vegan, simply replace the eggs with 110g apple sauce/puree and 1 teaspoon of gluten free baking powder. Bake for a little longer, about 38 minutes at 160°C fan-forced.

Servings per pack: 10

Serving Size: 76g*

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:

• 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:

• 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*

Ingredients:

Included in box:

• 400g bread mix
• 10g yeast sachet

Other ingredients not included:

• 1 3/4 cups (440ml) warm water
• 2 tablespoons (40ml) oil
  
• 1/3 cup (50g) rice flour
• Additional olive oil for brushing

1. In a large bowl combine water and yeast and stir to dissolve, add in the oil and the crusty bread mix and mix with a wooden spoon until all ingredients are well combined.
2. Leave the dough to prove for 10-15 minutes.
3. Dust your bench with flour (rice flour works well) and turn your dough onto the floured surface.
4. Lightly coat hands with oil and gently knead for 1-2 minutes. Separate dough and shape as desired.
5. Place loaves/rolls on prepared baking tray, brush with oil to prevent cracking, cover with a damp tea towel and leave to prove for 50 minutes (or until doubled in size).
6. Preheat your oven to 215°C (200°C fan forced).
7. After about 50 minutes of proving or when dough has about doubled in size, brush each top again with oil and set to bake, 18-20 minutes for rolls and 25-30 minutes for a loaf.

Servings per pack: 16

Serving Size: 50g*