Kosher

Servings per pack: 15

Serving Size: 20ml

Servings per pack: 15

Serving Size: 20ml

Servings per pack: 15

Serving Size: 20ml

Servings per pack: 15

Serving Size: 20ml

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*

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

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:

• 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*