Baking & Cooking Specials

Ingredients:

• 6x Large Eggs (210mls)
• 130g Nuttelex
• 1 Cup Water
• Oil for Frying (not olive oil)
• 1/2 Cup Caster Sugar
• 1 Teaspoon Cinnamon

Directions:

1. In Saucepan add water and Nuttelex. Place on medium heat until Nuttelex has melted and the mixture is starting to boil.
2. Remove from heat and add all of the Donut mix and beat well with wooden spoon.

3. Return to heat and continue beating until the mixture becomes
 'jelly-like' and is thick and hard to mix and all flour has been incorporated.

4. Remove from the heat and scrape into a bowl of an electric mixer.
5. Beat on low speed, add 1 egg and increase speed to high. When egg has been incorporated, add the next egg and so on.
6. When the last egg has been incorporated increase the speed to whip the mixture until thick. Remove bowl from the mixer.
7. Heat oil to 175°C and carefully place heaped teaspoons of mixture into hot oil, ensuring there is enough room for the Donuts to expand.
8. Toss the Donuts for 5-6 mins to ensure all sides are browned and Nuggets are puffed up.

9. Remove Nuggets from hot oil and drain on paper towel.

10. Mix sugar and cinnamon together a plate and toss Donut Nuggets in the sugar mix.
11. Serve while still warm.... Enjoy!

Servings per pack: 35 nuggets

Serving Size: 5 Nuggets

Ingredients:

• 130ml Warm Water
• 4g Instant Yeast (=11/3 Tsp)
• 1x Large Egg* (50ml)
• 25ml Olive Oil
• 1/2 Tsp Mixed Herbs
• 1 Tsp White Vinegar
• 40ml Yoghurt* (or Dairy Free Yoghurt)

Directions:

1. Preheat Oven to 220-240°C (or as hot as your oven will go). Place pizza stone on oven rack.

2. Sift Mix into the mixing bowl of an electric mixer. Add Oil and vinegar and mix until the mix resembles coarse crumbs.

3. Another bowl add warm water blend in yeast followed by egg* & yoghurt*. Carefully pour into the Naan mix.

4. Beat on low, then increase speed and beat for 2 minutes. Please note that the Dough will be quite sticky at this point
5. Grease a large bowl, scrape Naan dough into bowl. Cover with cling wrap. Allow to double in size (approx. 1 hour).
6. Cut into 6 small pieces and roll into balls.
7. Dust the dough with some rice flour and using your fingers press into a Naan shape to approx. 3-4mm thick.
8. Place Naan onto a greased oven tray. brush with melted Ghee, butter or olive oil. Sprinkle with dried herbs, sea salt & pepper

9. Bake in hot oven 8-10 minutes or until golden brown and puffed.

10. Serve warm Naan with a curry, stew or with cheeses and an assortment of dips.

• TIP, For Dairy Free Option: Use Coconut Yoghurt.
• TIP: Egg Free Option: Grind 1 Tbsp Chia Seeds and blend in 3 Tbsp warm water. Mix and stand until the mix forms a thick gel (Add after Step 2)

Servings per pack: 6 Naan

Serving Size: 1 Naan

Ingredients:

• Orgran Instant Custard Mix
  
• 160ml milk (or 140ml Rice milk)
  

Method:

1. Pour 25g Instant Custard Mix into a bowl.
2. Add milk and whisk for approx. 1 minute or until desired consistency.

Servings per pack: 29

Serving Size: 6.9g (dry mix) or 50g (when prepared with milk)

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

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: 8

Serving Size: 47g (dry mix)

Servings per pack: 25 profiteroles

Serving Size: 3 Profiteroles

Servings per pack: 12.5

Serving Size: 40g

Servings per pack: 12 Approx.

Serving Size: 65g (1 slice)

Servings per pack: 8

Serving Size: 47g (dry mix)

Servings per pack: 16

Serving Size: 60g

Servings per pack: Approx. 12

Serving Size: 60g (1 cupcake)

Ingredients:

• 1 1/2 cups Freemills Gluten Free Plain Flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 3/4 cups milk or milk alternative
  
• 1 egg or equivalent egg replacer
• 3 tablespoons butter or butter alternative, melted

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a well in the centre and pour in the milk, egg and melted butter, and whisk until combined. Add a touch more flour if the batter is too thin.
   
3. Heat a lightly oiled frying pan over medium to high heat and scoop 1/4 cup of the mixture onto the pan for each pancake.
4. Brown on both sides and serve hot.

Servings per pack: 15

Serving Size: 50g

Ingredients:

• 2 1/4 cups Freemills Gluten Free Self Raising Flour
• 2 large ripe bananas
• 1 1/2 teaspoons salt
• 1/2 cup lightly packed brown sugar
• 1 cup caster sugar
• 4 eggs or equivalent egg replacer
• 1 1/2 teaspoons baking powder
• 1/2 cup milk or milk alternative
• 1/3 cup vegetable oil
  

1. Preheat oven to 170°C and line a loaf tin with baking paper.
2. Blitz to thoroughly mash the bananas.
3. Mix the eggs, milk and oil into the mashed bananas.
4. Sift the flour, sugars, salt and baking powders together in a separate bowl.
5. Add the dry ingredients in with the wet ingredients and mix thoroughly.
   
6. Pour into prepared tin and bake for one hour or until golden and skewer comes out clean.

Servings per pack: 15

Serving Size: 50g

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

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

Servings per pack: Approx. 12

Serving Size: 70g (1 slice)

Servings per pack: Approx. 12

Serving Size: 55g (1 muffin)

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: Approx. 12

Serving Size: 60g (1 cupcake)

Servings per pack: Approx. 6

Serving Size: 23.6g

Servings per pack: 7

Serving Size: 24g