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: 6.4

Serving Size: 25g

Ingredients:

• 2x Large Eggs (100mls) (or Egg Replacer)
• 1 Cup Rice Milk (or alternative)
• 1/4 Cup Vegetable Oil (or Melted Butter)
• 1 tsp Vanilla Essence
• 1/2-3/4 Cup Water

Directions:

1. Sift mix into a large bowl.
2. In another bowl combine the eggs, rice milk, oil and vanilla and beat with a whisk
3. Add the liquid mix to the flour mix and blend together with a whisk. Beat until smooth and there are no lumps of flour.

4. Fold in the water, a little at a time until the consistency is like whipping cream.

5. Heat electric griddle to 175°C When hot, pour 1/3 cup of mixture onto griddle and allow to cook for 3 mins. Carefully flip and cook the other side.

6. Place cooked Pikelets on a plate and keep warm whilst cooking the balance.

7. Continue cooking the Pikelets until all the mixture has been used.

8. Serve the warm pikelets with your choice of topping.

Topping ideas: Squeeze some Lemon juice over and dust with pure icing sugar; Serve with Strawberry Jam and pure Cream; Pour hot chocolate sauce over stacked Pikelets; Top with some stewed berries of your choice; Whip butter with sugar, place a heaped teaspoon on top and pour over maple syrup... Enjoy!

Servings per pack: 12

Serving Size: 50g

Servings per pack: 17

Serving Size: 11.2g

Ingredients:

• 1 Large Egg (50mls)
• 100g Nuttelex (Or Dairy Free Margarine of choice*)
• 45mls Vegetable Oil
• 1 Teaspoon Vanilla Essence

Directions:

1. Sift mix into a large bowl. Tip the chocolate chips into the mix
2. In a bowl of an electric mixer add the Nuttelex, Egg, and Vanilla and cream the mixture until combined.
   
3. Add the sifted mix to the Nuttelex mixture and blend together on slow speed until mix has been incorporated.
4. Remove the mixing bowl from the mixer and place a tablespoon of cookie dough onto a baking paper lined oven tray.
5. Roll the cookie dough into balls and flatten slightly.
6. Place into a 175°C preheated oven and bake for 12-13 minutes, until cookies are golden. For a crunchier cookie cook for 2-3 minutes more.
7. Remove the cookies from the oven and allow to cool on the tray. Once cool place cookies onto a cooling rack to cool completely.
8. Enjoy when cookies are completely cool with freshly brewed tea or coffee, or anytime for a delicious snack... Enjoy!

Tip: The cookies will keep well in an airtight container and are great to add to kids lunch boxes. Just pop the cookies in a zip bag to keep them crunchy and fresh...Enjoy!

*Note: Butter can be substituted for the margarine if preferred.

Servings per pack: 20

Serving Size: 25g

Servings per pack: 6.4

Serving Size: 25g

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

Servings per pack: 10

Serving Size: 20g

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*

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 170°C (or 185° Conventional).
   
2. Prepare a 20cm cake tin by greasing and lining the bottom with baking paper.
3. In a bowl of an electric mixer add the butter (or margarine) and beaten egg, and beat the mixture for a few minutes (Don't worry if mixture looks a bit curdled).
   
4. Sift the Cinnamon Tea Cake Mix into the Egg mixture and blend together on slow speed until mix becomes incorporated.
5. Add the Milk and Vanilla to the mix and increase the speed. Beat for 2 minutes and scrape down the bowl. Continue to beat again for a further 2 minutes.
   
6. Scrape the mixture into prepared cake tin and smooth the top of the cake.
7. Place  into a 170 °C preheated oven and bake for 35-40 minutes, until inserted skewer comes out clean. Once cooked remove from the oven and place Tea Cake onto cooling wire.
8. Place warm Tea Cake onto serving plate and serve a slice of Tea Cake with a knob of butter (or Margarine) along with freshly brewed tea or coffee.

TIP: For a delicious topping, combine 1/2 Teaspoon Cinnamon with 2 Teaspoons Caster Sugar. Brush cake with melted Butter or Margarine and sprinkle the combined Cinnamon and Sugar generously over the top.... Enjoy!

Servings per pack: 8

Serving Size: 35g

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 180°C (or 200 ° Conventional).
   
2. Prepare two 20cm cake tins by greasing and then lining the base and sides with baking paper.
3. Sift mix into a large bowl of a stand mixer (or bowl with hand held mixer).
4. Add the Butter (or Margarine), Eggs and Vanilla Essence into the bowl.
   
5. Mix slowly at first to incorporate the mixture, then increase speed to whip the mix. After 2 mins, scrape down the bowl and beat again on the highest speed for another 2 mins.
6. Divide the sponge Mixture evenly between the two lined cake tins. Place into pre-heated oven, bake for 20-22 mins until cakes spring back when top is gently pressed.
7. Remove the cakes from the oven and allow to cool. Using a kitchen knife, gently go round the cake tin and remove the cakes to cool on a wire rack.
8. When cool, top one sponge with jam and cream (or dairy free Butter Cream). Carefully place the other sponge on top. Dust top with Pure Icing Sugar and top with more cream and seasonal fruits.

*Dairy Free Butter Cream recipe:

100g Dairy Free Margarine, 1 Tsp Vanilla Essence, 175g Sifted Pure Icing Sugar. Add all ingredients to the bowl of a mixer and slowly mix together. Increase speed and beat until light and fluffy

Servings per pack: 8

Serving Size: 35g