Dairy Free

Ingredients:

• 3 Medium Eggs
• 1 Mashed Banana
• ¼ (65mL) Cup of Water
• ½ Cup Oil

Directions:

1. Preheat your oven to 160°C fan-forced. Grease and line a loaf tin.

2. In a large bowl, beat banana bread mix, mashed banana, eggs, water, and oil with an electric mixer on medium speed for 1 minute. Pour batter into the prepared tray.

3. Bake for 50 minutes. Once baked, leave in the tin to cool for 5 minutes then transfer to a wire rack and allow to cool completely.

Servings per pack: 10

Serving Size: 86g*

Ingredients:

• 1 Sachet of Pancake Mix
• 1 Cup of Water

Directions:

1. Place one Sachet of mix into a large jug or bowl and add water.

2. Whisk Mix until smooth. Leave to rest for 2 minutes.

3. Heat Frying Pan on a medium to high heat. Spray or wipe the pan with oil and pour pancake batter to the required size.
4. When pancake has bubbles and is easy to lift from the pan, flip it over. It should be golden brown. Cook on the other side for approximately 1 minute or until cooked through.

Servings per pack: 20

Serving Size: 45g*

Ingredients:

• 1 box Well & Good Cheesy Mac Wild About Mushroom
• 1 1/4 cup Milk or dairy-free alternative
• 1/4 cup of water
• 1 tablespoon dairy-free Margarine

1. Add milk, water and cheesy sauce to a large microwave safe bowl. Stir until there are no lumps. Add pasta and margarine.
   
2. Cook on high for 4 minutes, take out and stir then continue to cook for an additional 4 minutes. Check again and cook further as required.

Ingredients:

• 1 box Well & Good Cheesy Mac Wild About Mushroom
• 1 1/4 cup Milk or dairy-free alternative
• 1/4 cup of water
• 1 tablespoon dairy-free Margarine

1. Add milk, water and margarine to a small pot and bring to the boil.
2. Add pasta and cook for 7-8 minutes.
3. Add the Cheesy Sauce sachet and whisk to a smooth consistency. Allow to stand for two minutes before serving.

Servings per pack: 2

Serving Size: 280g*

Ingredients:

• 375g cupcake mix
• 75g choc frosting mix

Other ingredients not included:

• 3 medium eggs
• 1/2 cup (125ml) water or milk
  
• 2 tbsp light oil
• 75g soft butter or non-dairy margarine
• 2 tbsp milk or water (for frosting)

Directions:

1. Preheat your oven to 185°C (170°C fan forced).
2. Grease a 12 cup muffin tin or line with patty pans.
3. In a large bowl, beat cupcake mix, eggs, water and oil with an electric mixer on medium speed for about 2 minutes. Pour batter into prepared muffin tin.
4. Place in oven and bake for 16-20 minutes.
5. Once baked, let cook on a wire rack.
   

Instructions for chocolate frosting:

1. Combine frosting mix with soft butter (or margarine) and milk (or water). Mix with an electric mixer on a medium speed for 1-2 minutes until smooth. Use a spatula or piping bag to apply to cooled cupcakes.
   

To make these cupcakes vegan, simply replace eggs with 3 tbsp ground flaxseed, soaked in 1/2 cup water. Use dairy free margarine in the frosting.

Servings per pack: 12

Serving Size: 65g*

Ingredients:

Included in box:

•  400g chocolate mud cake mix
• 75g choc frosting

Other ingredients not included:

• 2 medium eggs
• 1/3 cup (85ml) water
• 1/2 cup (125ml) oil
• 75g soft dairy free margarine (for frosting)

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line an 18cm round baking tin.
3. In a large bowl beat the cake mix, eggs, water and oil with a wooden spoon. When everything is mixed, pour the batter into the baking tray.
4. Bake in oven for 45-50 minutes.
5. When your cake is baked, let it rest for 5min in the cake tin, then place on a wire rack to cool.

Instructions for making the chocolate frosting:

1. In a medium bowl, combine the margarine and choc frosting mix with an electric mixer on high speed for 1 minute.
2. When your cake is cool, spread the choc frosting with a broad knife or spatula.

To make this cake vegan, replace the eggs with 110g apple sauce/puree, 25g melted dairy free margarine and 1/2 teaspoon of gluten free baking power. Bake at 175°C fan forced. Alternatively, simply replace eggs with Well & Good High Performance Egg Replacer.

Ingredients:

• 2/3 cup cream
• 375g melting chocolate

Directions:

1. In a small saucepan boil 2/3 cup of cream then turn off the heat.
2. Stir through 375g of melting chocolate until it is well mixed and melted.
3. Allow to cool and then spread over the cake with a spatula or broad knife.

Servings per pack: 10

Serving Size: 79g*

Ingredients:

• 1 Well & Good Easy Meals Mild Chilli Con Carne With Low GI Rice
  
• 2 Cups Boiling Water

1. Add boiling water and mild chilli con carne with rice sachet into a large microwave safe bowl.
2. Give it a quick stir and pop it in the microwave
3. Cook on high for 10 minutes, take out and stir, cook for additional 2 minutes if required. Allow to stand for 2 minutes before serving.
   

Ingredients:

• 1 box Well & Good Easy Meals Mild Chilli Con Carne With Low GI Rice
  
• 500ml Water

1. Place 500ml of cold water into the rice cooker.
2. Add the mild chilli con carne with rice sachet. Turn on to cook. When the rice cooker has finished cooking your meal, eat it, eat it all.

Ingredients:

• 1 box  Well & Good Easy Meals Mild Chilli Con Carne With Low GI Rice
  
• 600ml Water

Directions:

1. Bring 600ml of water to the boil and reduce to simmer.
2. Add the mild chilli con carne with rice sachet and cook for 9 minutes. Allow to stand for 2 minutes before serving.

Servings per pack: 2

Serving Size: 290g*

Ingredients:

• 1 Box Well & Good Easy Meals Thai Green Curry With Low GI Rice
  
• 2 Cups Boiling Water

1. Add boiling water and thai green curry with rice sachet into a large microwave safe bowl.
2. Give it a quick stir and pop it in the microwave
3. Cook on high for 10 minutes, take out and stir, cook for additional 2 minutes if required. Allow to stand for 2 minutes before serving.
   

Ingredients:

• 1 Box Well & Good Easy Meals Thai Green Curry With Low GI Rice
  
• 500ml Water

1. Place 500ml of cold water into the rice cooker.
2. Add the thai green curry with rice sachet. Turn on to cook. When the rice cooker has finished cooking your meal, eat it, eat it all.

Ingredients:

• 1 Box Well & Good Easy Meals Thai Green Curry With Low GI Rice
  
• 600ml Water

Directions:

1. Bring 600ml of water to the boil and reduce to simmer.
2. Add the thai green curry with rice sachet and cook for 9 minutes. Allow to stand for 2 minutes before serving.

Servings per pack: 2

Serving Size: 290g*

Ingredients:

• 360g marble cake mix
• 75g choc frosting
• 25g choc swirl mix

Other ingredients not included:

• 3 medium eggs
• 125g soft dairy-free margarine (for cake)
• 75g soft dairy-free margarine (for icing)
• 2 tbsp (30ml) boiling water for swirl

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line a 20cm round baking tin or 22x12cm loaf tin.
3. In a large bowl combine eggs, soft margarine and marble cake mix, beat with an electric mixer on medium speed for about 1 minute. Pour batter into prepared baking tin.
4. In a small bowl combine the choc swirl mix with 2 tablespoons of boiling water and stir to combine. Pour the Choc Swirl mixture on top of the batter in the tin and gently use a fork to create the swirl.
5. Put into oven and bake for 45-50 minutes. Once baked, cool in the tin.

1. Mix margarine with frosting mix in a medium bowl with an electric mixer on medium speed for 1-2 minutes until mixture is smooth.
   
2. Wait for cake to completely cool before, spreading frosting with a spatula or broad knife.

To make this cake vegan, replace the eggs with 1tsp GF baking powder and 3 tbsp of group flaxseed mixed with 1/2 cup boiling water, allow to stand for 10 minutes. Follow above method, but increase oven temperature to 170°C fan-forced.

Servings per pack: 10

Serving Size: 80g*

Ingredients:

• 360g marble cake mix
• 75g choc frosting
• 25g choc swirl mix

Other ingredients not included:

• 3 medium eggs
• 125g soft dairy-free margarine (for cake)
• 75g soft dairy-free margarine (for icing)
• 2 tbsp (30ml) boiling water for swirl

Directions:

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease or line a 20cm round baking tin or 22x12cm loaf tin.
3. In a large bowl combine eggs, soft margarine and marble cake mix, beat with an electric mixer on medium speed for about 1 minute. Pour batter into prepared baking tin.
4. In a small bowl combine the choc swirl mix with 2 tablespoons of boiling water and stir to combine. Pour the Choc Swirl mixture on top of the batter in the tin and gently use a fork to create the swirl.
5. Put into oven and bake for 45-50 minutes. Once baked, cool in the tin.

1. Mix margarine with frosting mix in a medium bowl with an electric mixer on medium speed for 1-2 minutes until mixture is smooth.
   
2. Wait for cake to completely cool before, spreading frosting with a spatula or broad knife.

To make this cake vegan, replace the eggs with 1tsp GF baking powder and 3 tbsp of group flaxseed mixed with 1/2 cup boiling water, allow to stand for 10 minutes. Follow above method, but increase oven temperature to 170°C fan-forced.

Servings per pack: 10

Serving Size: 80g*

Servings per pack: 4

Serving Size: 100g

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:

• 1 sachet (125g) Well & Good Vanilla Custard Powder
• 1 cup (250ml) Milk or Dairy-Free Alternative
• 1 cup (250ml) Water
• 2 tablespoons Dairy-Free Margarine

 Directions:

1. In a large bowl, combine sachet of Vanilla Custard, Milk, Water and Margarine.
2. Hand whisk for 30-60 seconds. When combined refrigerate for one hour to set.

 Ingredients:

• 1 sachet (125g) Well & Good Vanilla Custard Powder
• 1 1/2 cups (375ml) Milk or Dairy-Free Alternative
• 1 1/2 cups (375ml) Water
• 3 tablespoons Dairy-Free Margarine

 Directions:

1. In a large bowl, combine sachet of Vanilla Custard, Milk, Water and Margarine.
2. Hand whisk for 30-60 seconds then allow to set. Before serving, heat custard in the microwave on high for 1-2 minutes and add to your dessert.

To make Chocolate Custard, melt 85g of chocolate and fold through the custard. Serve chilled and enjoy!

Servings per pack: 26

Serving Size: 50g*

Ingredients:

• 1 box Well & Good Vegan Bolognese with Macaroni
  
• 1 1/2 cups Water
• 1 tablespoon Oil or Dairy-Free Margarine

1. Add water, oil or margarine, pasta and Bolognese mix to a large microwave safe bowl.
2. Cook on high for 6 minutes, take out, stir and let sit for the sauce to thicken. Enjoy!
   

Ingredients:

• 1 box Well & Good Vegan Bolognese with Macaroni
  
• 1 1/2 cups Water
• 1 tablespoon Oil or Dairy-Free Margarine

1. Add water and oil or margarine to a small pot and bring to the boil.
2. Add pasta a cook for 7-8 minutes.
3. Add the Bolognese sauce sachet and stir through. Let sit for 2 minutes to thicken. Enjoy!

Servings per pack: 2

Serving Size: 220g*

Ingredients:

• 1 sachet (125g) plant-based whipping cream
• 1 cup (250ml) boiling water
• 2 tbsp (40ml) light oil of your choice

Method:

1. In a large bowl, combine boiling water and sachet of whipping cream. Mix with an electric mixer on a slow speed for 1 minute then increase to high speed setting and mix for a further 7-9 minutes, until the cream forms stiff peaks.
2. Add oil and mix on a slow speed for an additional 10 seconds until combined. The cream is now ready to apply to any cake or dessert.

Cooking Tip: For a thicker texture continue to beat the cream for a further 2 minutes.

Ingredients:

• 85g Dairy Free Dark Chocolate
• 2 tbsp Oil

Method:

1. To make chocolate mousse, whip the cream as instructed.
2. Melt 85g on-dairy dark chocolate with 2 tablespoons of oil. Once melted, fold through the whipped cream.
3. Serve chilled and enjoy!

Servings per pack: 18

Serving Size: 35g*

Servings per pack: Approx. 6

Serving Size: 80g (2 pancakes)

Servings per pack: 12 Approx.

Serving Size: 65g (1 slice)

Servings per pack: 7

Serving Size: 24g

Ingredients:

• 1140gm Yes You Can Plain Flour 
  
• 900g unsalted butter, softened or dairy free alternative
• 360gm caster sugar
• 30ml vanilla essence
• 120ml milk, or dairy free alternative
• 90gm jam (any flavour) gluten free 

Directions:

1. Preheat oven to 180°C or 160°C fan forced.
2. Grease 2 baking trays. Line with baking paper.
3. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flour and milk. Beat to combine.
4. Roll mix into a ball and shape into 120 drops 
5. Place balls, 5cm apart, on trays. 
6. Using the palm of your hand, flatten and shape  
7. Make a slight indent in the centre of each biscuit and fill with a little teaspoon jam.
8. Bake for 12 to 15 minutes, until light golden. Cool biscuits on trays and serve.

Servings per pack: Approx. 8

Serving Size: 63g

Servings per pack: 3.2

Serving Size: 125g