Welcome series - Our Family Favourites

Servings per pack: 9

Serving Size: 19.5g

We recommend using our Ice Pack & Foil Wrap Service in conjunction with Express shipping. 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.

Servings per pack: 3

Serving Size: 50g

Servings per pack: 26

Serving Size: 7.5g (dry mix)

We recommend using our Ice Pack & Foil Wrap Service in conjunction with Express shipping. 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.

Servings per pack: 3

Serving Size: 50g

Servings per pack: 17

Serving Size: 11.2g

Cooking Guide:

Instructions:

Bring water to the boil. Add salt (optional). Remove from heat, slowly pour in polenta  while stiring constantly for one minute. Serve with your favourite topping.

Tip: Substitute water for vegetable, chicken, beef or fish stock for a more savoury flavour.

 Ingredients:

• 1 large egg
  
• 3 heaped breakfast spoons of polenta
  
• pinch of salt (optional)
  

Directions:

1. Crack egg into bowl and beat with a fork. Add polenta and salt and mix.
   
2. Ensure the soup you are adding the dumplings to is on a light simmer and not boiling as this will break up the dumplings.
3. Use a teaspoon to scoop mixture and use your finger or the back of another spoon to slide off into soup pot. The mixture will swell to about three times the size when cooked.
4. Once all dumplings have been added, turn the soup down to the lowest setting and cook for about 10-15 minutes.

Servings per pack: 14.4

Serving Size: 25g

Servings per pack: 9

Serving Size: 17.2g (approx. 1 biscuit)

Servings Per Pack:  7

Serving Size: 100g

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 for Keep It Simple:

• 85g dairy-free spread (melted)
• 2 x 20ml tbsp (56g) golden syrup
• 1 x 20ml tbsp (20g) water
• YOMO Gluten Free ANZAC Biscuit Mix

Ingredients for Nut Double-Down:

• 1/3 cup (85g) almond butter
• 2 x 20ml tbsp (51g) maple syrup
• 2 x 20ml tbsp (38g) coconut oil (melted)
• 3 x 20ml tbsp (60g) water
• YOMO Gluten Free ANZAC Biscuit Mix

Ingredients for Friends With Dairy:

• 85g butter (melted)
• 2 x 20ml tbsp (56g) golden syrup
• 1 x 20ml tbsp (20g) water
• YOMO Gluten Free ANZAC Biscuit Mix

Directions:

1. Pre-heat oven to 170°C. Line two baking sheets with baking paper.
   
2. Hand mix or stand mix until well combined.
3. Place about one tablespoon of mixture per biscuit onto a lined baking tray and flatten slightly, leaving approximately 7cm between each biscuit
4. Bake for 9-12min or until golden around the edges.
5. The biscuits will be soft when they come out of the oven so please allow 10min for them to cool and set before eating.

Servings per pack: 30

Serving Size: 16g (when made as directed)

Servings per pack: 15

Serving Size: 20ml

Servings per pack: 5

Serving Size: 30g

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*

Servings per pack: 8

Serving Size: 29g

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*

Servings per Jar: 20

Serving Size: 15g

Servings per Jar: 12.7

Serving Size: 15g

1. Prepare broth or soup and bring to the boil.
2. Add pasta to pot and stir to separate.
3. Simmer for approximately 10 minutes or until pasta is cooked.

Ingredients:

• 1 tablespoon olive oil
  
• 1 small onion, finely chopped
  
• 1 medium carrot, finely diced
  
• 1 medium stick celery, finely diced
• 6 cups (1.5 litres) vegetable stock
• 100g Stelline Star Pasta

Directions:

1. Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes.
2. Add carrot and celery and cook, stirring often for 5 minutes.
3. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes.
   
4. Add pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
5. Season to taste before serving.

Servings per pack: 6

Serving Size: 30g

Servings per Jar: 12.7

Serving Size: 15g

Servings per Jar: 12.7

Serving Size: 15g

Servings per Jar: 12.7

Serving Size: 15g