GF Pantry Ice Pack and Foil Wrap Service
GF Pantry Ice Pack and Foil Wrap Service
Are you buying something you want to keep cool? To help with the safe arrival of your chocolate we highly recommend you purchase an Ice Pack and Foil Wrap service.
Ice packs stay cool for 18 - 24 hours. Use in conjunction with our Express Shipping Service.
Please consider your location and Australian weather conditions before making your purchase as we are unable to make any guarantees on chocolates arriving without heat damage nor can we offer refunds/returns on heat damaged chocolate.
This service is only for Chocolate products that need to be kept cool. A refund of this Service will be applied if it is not required.
Well & Good Seriously Low Carb & Sugar Chocolate Cake & Cupcake Mix - 250g
Well & Good Seriously Low Carb & Sugar Chocolate Cake & Cupcake Mix - 250g
Chocolate cake doesn’t need to be reserved for sugar indulgences only. This cake mix is all you need to achieve chocolate cake nirvana in the kitchen without the sugar spike!
Seriously Low Carb & Sugar mixes are a healthier, easy-to-prepare alternative to your conventional pantry staples. It's loaded with good stuff, like protein and fibre, while containing less of the bad stuff, like sugar and sodium. Oh, and it tastes great, seriously!
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:
- Preheat your oven to 160°C fan forced.
- Grease and line a 20cm round tray; for cupcakes place patty-pans in a 12-hole muffin tray.
- In a large bowl combine eggs, water, oil and cake mix; beat with an electric hand mixer on medium speed for 1 minute.
- Pour batter into a prepared tray or patty-pans.
- For a cake, bake for 45 minutes; for cupcakes bake for 23-28 minutes; cool on a wire rack.
Gluten Free Flour Blend (Resistant Starch (from Tapioca), Flax Seed Flour, Thickeners (Vegetable Fibre, Xanthan Gum, Powdered Cellulose), Corn Starch), Erythritol, Alkalised Cocoa Powder (11.3%), Non-aluminium Baking Powder, Iodised Salt, Natural Flavours, Monk Fruit Extract.
Servings per pack: 12
Serving Size: 50g*
Per 100g Dry Mix |
Per Serve* |
Per 100g* | |
Energy | 655kJ |
313kJ (75Cal) |
625kJ (149Cal) |
Protein | 6.0g | 3.5g | 7.0g |
- Gluten | Not Detected |
- |
- |
Fat - Total | 2.5g | 2.7g | 5.4g |
- Saturated | 0.9g | 0.4g | 0.8g |
Carbohydrate | 7.9g | 3.8g | 7.6g |
- Sugars | 0.3g | <0.1g | <0.1g |
Dietary Fibre |
32g | 10.1g | 20.2g |
Sodium |
1210mg |
295mg |
590mg |
Well & Good Seriously Low Carb & Sugar Self-Raising Flour Blend - 300g
Well & Good Seriously Low Carb & Sugar Self-Raising Flour Blend - 300g
Low Carb Baked Goods? Yes indeed! With this low carb self raising flour, you can make a huge range of baked goods just like regular SR flour. Pancakes, muffins, cakes or anything else that demands an airy lift.
Seriously Low Carb & Sugar mixes are a healthier, easy-to-prepare alternative to your conventional pantry staples. It's loaded with good stuff, like protein and fibre, while containing less of the bad stuff, like sugar and sodium. Oh, and it tastes great, seriously!
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:
- Preheat oven to 200°C fan forced.
- In a large bowl combine the yeast and water and olive oil.
- Add the flour and salt and continue mixing by hand until a dough is formed. Dust the bench and lightly kneed for 1 minute.
- Portion dough into 12 balls and toll out to 1cm thickness. Add your pizza toppings and allow to rest for 10 minutes.
- 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:
- In a large bowl combine eggs, water, oil, vanilla and salt and beat with an electric hand mixer.
- Add the flour and continue to mix for 2 minutes on medium-high speed.
- Heat a large non-stick frying pan over medium heat and oil the pan, or use an electric pancake maker.
- 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.
Sweet Potato Flour, Coconut Flour, Resistant Starch (from Tapioca)#, Raising Agents (Monocalcium Phosphate, Potassium Bicarbonate), Xylitol, Cellulose Powder, Guar Gum), Coconut Milk Powder, Psyllium Husk, Spice.
#Resistant starch is a carbohydrate starch that is not digestible by the body, or resistant to digestion by the body.
Servings |
PANCAKES |
PIZZA BASE |
|
Servings Per Pack |
24 | 12 | |
Serving Size |
25g | 56.6g | |
Average Qty |
Per 100g Dry Mix |
Per Serve* |
Per Serve* |
Energy | 834kJ |
151kJ (36Cal) |
429kJ (102Cal) |
Protein | 4.1g | 1.5g | 5.1g |
- Gluten | Not Detected |
- |
- |
Fat - Total | 3.5g | 2.5g | 5.2g |
- Saturated | 3.2g | 0.8g | 1.9g |
Carbohydrate | 16.1g | 2.6g | 3.9g |
- Sugars | 4.7g | 3.0g | 1.2g |
Dietary Fibre |
35.2g | 1.9g | 4.4g |
Sodium |
114mg |
86mg |
67mg |
Well & Good Seriously Low Carb & Sugar Vanilla Cake & Cupcake Mix - 250g
Well & Good Seriously Low Carb & Sugar Vanilla Cake & Cupcake Mix - 250g
Few can resist the temptation of a vanilla cake (or cupcake). This baking mix creates a moist, decadent vanilla cake that can also double as a mouth-watering trifle base.
Seriously Low Carb & Sugar mixes are a healthier, easy-to-prepare alternative to your conventional pantry staples. It's loaded with good stuff, like protein and fibre, while containing less of the bad stuff, like sugar and sodium. Oh, and it tastes great, seriously!
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:
- Preheat your oven to 160°C fan forced.
- Grease and line a 20cm round tray; for cupcakes place patty-pans in a 12-hole muffin tray.
- In a large bowl combine eggs, water, oil, and cake mix; beat with an electric hand mixer on medium speed for 1 minute.
- Pour batter into a prepared tray or patty-pans.
- 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.
Gluten Free Flour Blend (Resistant Starch (from Tapioca), Flax Seed Flour, Thickeners (Vegetable Fibre, Xanthan Gum), Corn Starch, Non-aluminium Baking Powder, Tapioca Starch), Erythritol, Natural Vanilla Flavour, Iodised Salt, Monk Fruit Extract.
Servings per pack: 12
Serving Size: 50g*
Per 100g Dry Mix |
Per Serve* |
Per 100g* | |
Energy | 561kJ |
391kJ (93.3Cal) |
781kJ (186Cal) |
Protein | 4.4g | 3.2g | 6.4g |
- Gluten | Not Detected |
- |
- |
Fat - Total | 1.7g | 5.6g | 11.2g |
- Saturated | 0.2g | 0.7g | 1.4g |
Carbohydrate | 50.3g | 2.0g | 4.0g |
- Sugars | 0.3g | <0.1g | 0.1g |
Dietary Fibre |
35.5g | 10.65g | 21.3g |
Sodium |
1110mg |
285mg |
570mg |