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Servings per pack: 6.4

Serving Size: 25g

Servings per pack: 26

Serving Size: 7.5g (dry mix)

Servings per pack: 6.4

Serving Size: 25g

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

1. Place Crispy Crumbs in a large bowl. In a separate bowl, whisk two eggs.
2. Coat your meat or vegetable pieces in the Crispy Crumbs first, then dip in the egg mixture and coat again in the Crispy Crumbs until all sides are coated.
3. Once all the pieces are well coated, fry them in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!

1. Place 150g of the Crispy Crumbs into a large bowl and add 520ml of water. Mix to a smooth consistency and set aside for 10 minutes.
2. In a separate bowl, place 50g of the Crispy Crumbs. Coat your meat or vegetables in the dry crumb and then dip into the batter.
3. Fry the coated meat or vegetables in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!
   

Servings per pack: 6

Serving Size: 50g

Servings per pack: 6.4

Serving Size: 25g

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:

• 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*

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 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*