Baking & Cooking Specials

Ingredients:

• 2 cups (250g) Plain Flour
• 150g Coconut Sugar
• 1 Teaspoon Baking Powder
• 125g Margarine
• 2 Tablespoons Water
• 200g Choc Chips (Vegans use Choc Nibs or Dairy Free Choc Chips)
• Extra Flour for coating

1. Preheat your oven to 190°C (170°C fan forced). Grease or line 2 flat baking trays.
   
2. In a large bowl, combine flour, sugar, baking powder, margarine and water and mix with your hands until ingredients come together.
3. Add choc chips and continue to mix by hand to form a soft dough.
4. Spoon small balls of dough on to the baking paper and set to bake for 17-21 minutes.
5. Cool cookies in the tray for 5 minutes and enjoy!
   

Cooking Tip: If you prefer chewy cookies, simply add an extra 25g of margarine and reduce the cooking time by 2-3 minutes.

Servings per pack: 10

Serving Size: 100g

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

What you need:

• 220ml water at room temperature
• 30ml Oil
• Rice Flour for dusting

Instructions:

1. Place ingredients from flour mix packet into a mixer or food processor.
   
2. Add water and oil together into mix.
3. Mix ingredients using a blade attachment for 20 seconds or until just combined. Remove the dough from your mixer, press together to form a firm ball. Alternatively, mix by hand in a medium sized bowl and add extra oil if required, a tablespoon at a time. Knead the dough for 5 minutes until it is firm but pliable.
   Note: The dough will be quite firm and resemble a cauliflower when combined, and smoother when rolled.
4. Cling wrap and rest for 20 minutes.
5. Divide the dough into smaller pieces. Using a wooden rolling pin flatten and roll to 1mm thickness. Gently flip the flattened sheet of pastry and roll to smooth out. Dust with rice flour if necessary.
6. Use a 9cm round pastry cutter to make your dumpling skins. Your dumpling skins are now ready for wrapping!
   Tip: Place cling wrap or a dampened tea towel over your dough and skins while wrapping to prevent them from drying out.

Cooking Tip: How do I get my dumplings to hold together?

No additional water is necessary, the trick is to ensure the edges of your pastry are "clean" (i.e. free from any filling). If there is filling in the way the pastry will not stick together, gently wipe it off, then firmly pinch together the edges of the pastry, making sure it is completely sealed.

What you need:

• 200g pork mince
• 200g Chinese cabbage or kale, finely shredded
• 150g prawn, minced (optional)
• 1 bunch shallot, finely chopped
• 3 garlic cloves, finely chopped
• 2cm knob ginger, finely grated
• 1 Tbs soy sauce
• 2 Tbs sesame oil (optional)

Instructions:

1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.

Tips: Ensure vegetables are well drained so that there is no excessive moisture in your mixture. If filling seems too wet, add a tea spoon or two of tapioca starch.

What you need:

• 400g Chinese cabbage, finely shredded
• 5 dried shiitake mushrooms, soaked in hot water, drained & chopped finely
• 3 shallot, chopped finely
• 2 carrots, chopped finely
• 2 cloves of garlic, minced
• 3cm knob ginger, minced
• 2 Tbs sesame oil (optional)
• 1 tsp sea salt
• 1⁄2 tsp white pepper
• 1Tbsp GF soy sauce

Instructions:

1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.

Tips: Ensure vegetables are well drained so that there is no excessive moisture in your mixture. If filling seems too wet, add a tea spoon or two of tapioca starch.

Pan-Fry Dumplings

Instructions:

1. Pre-heat fry pan with a little oil. When pan is hot, turn down the heat and place dumplings evenly around the fry pan.
2. Carefully pour water into the pan, just enough to cover the base of the pan.
3. Place the lid on a cook for 9 minutes.
4. After 9 minutes, your dumplings should be ready. If there is water remaining, continue to cook on low-medium heat until the water has evaporated.

Notes:

• Pan-frying with a little water allows for your dumplings to be steamed at the same time as achieving the irresistible crispy base.
• Cooked from frozen, your dumplings are ready in 8-10 minutes.

Steam Dumplings

Instructions:

1. Place water in pot and bring to the boil.
2. Line steamer with lettuce or cabbage leaves. Alternatively, you can use perforated non-stick paper.
3. Place dumplings on lined steamer, allowing enough space between dumplings for steam to get through and so that they do not stick together when cooking.
4. Once water is boiling, place steamer baskets on the pot with the lid on.
5. Steam on high to 8-10 minutes (10 minutes if cooking from frozen).

Notes:

• Keep an eye on water levels as it starts evaporating. Add more boiling water if necessary.

Boil Dumplings

Instructions:

1. Fill pot with a large amount of water and bring to the boil.
2. Once water is bubbling, place dumplings into the pot. Drizzle a little oil into pot.
3. Place lid on and boil on high for 1 minute, then turn down to medium heat and continue to cook for another 8 minutes.

Notes:

• Don't overcrowd the pot with dumplings.

Servings per pack: 8

Serving Size: 37.5g

Servings per pack: 4

Serving Size: 100g

Servings per pack: 8

Serving Size: 47g (dry mix)

Servings per pack: 6

Serving Size: 25g

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*

What you need:

• 220ml water at room temperature
• Rice Flour for dusting

Instructions:

1. Place ingredients from flour mix packet into a mixer with a blade attachment.
2. Add water into mix.
3. Mix ingredients using a blade attachment for 20 seconds or until just combined. Remove the dough from your mixer, press together to form a firm ball. Alternatively, mix by hand in a medium sized bowl and add extra water if required, a teaspoon at a time. Knead the dough for 5 minutes until it is firm but pliable.
   Note: Turmeric may slightly stain benchtop temporarily, we suggest working on a chopping board.
   
4. Cling wrap and rest for 30 minutes.
5. Divide the dough into smaller pieces. Using a wooden rolling pin flatten and roll to 1mm thickness. Gently flip the pastry and roll again. Dust with rice flour if too sticky.
6. Use a 9cm round pastry cutter or knife to score square wonton skins. Your wonton skins are now ready for wrapping!
   Tip: Place cling wrap or a dampened tea towel over your dough and skins while wrapping to prevent them from drying out.
   

Servings per pack: 8

Serving Size: 37.5g

Servings per pack: 12.5

Serving Size: 40g

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: 12 Approx.

Serving Size: 65g (1 slice)

Servings per pack: 

Serving Size: 45g

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*

Servings per pack: 8

Serving Size: 47g (dry mix)

1. Dissolve 1 packet in 1/3 cup of cold water then stir in 1 1/3 cup of boiling water.
2. Pour mixture into a bowl or mold and let cool at room temperature then refrigerate for for 60 minutes.

Servings per pack: 4

Serving Size: 5g

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*