Kosher

Ingredients:

• 1 box (250g) Seriously Low Carb & Sugar Chocolate Cake & Cupcake Mix
• 1/2 cup water or milk
  
• 1/4 cup light oil
• 4 large 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.

Servings per pack: 12

Serving Size: 50g*

Ingredients:

• 300g Low Carb & Sugar Self Raising Flour Blend
• 5 eggs
• 1 tablespoon olive oil
• 14g yeast
  
• Pinch sea salt
• 1 tablespoon tempered water (approx 32°C)
  

Directions:

1. Preheat oven to 200°C fan forced.
2. In a large bowl combine the yeast and water and olive oil.
3. Add the flour and salt and continue mixing by hand until a dough is formed. Dust the bench and lightly kneed for 1 minute.
4. Portion dough into 12 balls and toll out to 1cm thickness. Add your pizza toppings and allow to rest for 10 minutes.
5. Cook for 11 minutes.

Tip: If your dough is stickier and harder to work with than regular flour, try rolling it between two pieces of baking paper.

Ingredients:

• 150g Low Carb & Sugar Self Raising Flour Blend
• 3/4 cup water
• 4 large eggs
  
• 2 tablespoons olive oil
• Pinch of salt (optional)
• Vanilla Essence (optional)

Directions:

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

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 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:

• 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:

• 1 Sachet of Pancake Mix
• 1 Cup of Water

Directions:

1. Place one Sachet of mix into a large jug or bowl and add water.

2. Whisk Mix until smooth. Leave to rest for 2 minutes.

3. Heat Frying Pan on a medium to high heat. Spray or wipe the pan with oil and pour pancake batter to the required size.
4. When pancake has bubbles and is easy to lift from the pan, flip it over. It should be golden brown. Cook on the other side for approximately 1 minute or until cooked through.

Servings per pack: 20

Serving Size: 45g*

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:

• 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:

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

Servings per pack: 12

Serving Size: 38g*

Servings per pack: 12

Serving Size: 38g*

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:

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*

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*

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 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*

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*

Ingredients:

• 1 Well & Good Easy Meals Mild Chilli Con Carne With Low GI Rice
  
• 2 Cups Boiling Water

1. Add boiling water and mild chilli con carne with rice sachet into a large microwave safe bowl.
2. Give it a quick stir and pop it in the microwave
3. Cook on high for 10 minutes, take out and stir, cook for additional 2 minutes if required. Allow to stand for 2 minutes before serving.
   

Ingredients:

• 1 box Well & Good Easy Meals Mild Chilli Con Carne With Low GI Rice
  
• 500ml Water

1. Place 500ml of cold water into the rice cooker.
2. Add the mild chilli con carne with rice sachet. Turn on to cook. When the rice cooker has finished cooking your meal, eat it, eat it all.

Ingredients:

• 1 box  Well & Good Easy Meals Mild Chilli Con Carne With Low GI Rice
  
• 600ml Water

Directions:

1. Bring 600ml of water to the boil and reduce to simmer.
2. Add the mild chilli con carne with rice sachet and cook for 9 minutes. Allow to stand for 2 minutes before serving.