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Rick Grants Donut Nugget Mix - 220g
Rick Grants Donut Nugget Mix - 220g
Rick Grants Donut Nugget Mix makes delicious donut nuggets the whole family can enjoy!
Rick Grants is an Australian Company.
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:
- In Saucepan add water and Nuttelex. Place on medium heat until Nuttelex has melted and the mixture is starting to boil.
- Remove from heat and add all of the Donut mix and beat well with wooden spoon.
-
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.
- Remove from the heat and scrape into a bowl of an electric mixer.
- Beat on low speed, add 1 egg and increase speed to high. When egg has been incorporated, add the next egg and so on.
- When the last egg has been incorporated increase the speed to whip the mixture until thick. Remove bowl from the mixer.
- 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.
- Toss the Donuts for 5-6 mins to ensure all sides are browned and Nuggets are puffed up.
-
Remove Nuggets from hot oil and drain on paper towel.
- Mix sugar and cinnamon together a plate and toss Donut Nuggets in the sugar mix.
- Serve while still warm.... Enjoy!
Flour Blends: Tapioca, Rice, Starch: Maize, Potato; Sugar, Salt.
Servings per pack: 35 nuggets
Serving Size: 5 Nuggets
Per Serve | Per 100g | |
Energy | 630kJ | 1260kJ |
Protein | 2.5g | 4.5g |
Fat - Total | 8.9g | 17.7g |
- Saturated | 2.4g | 4.7g |
Carbohydrate | 16g | 30.7g |
- Sugars | 2.0g | 4.0g |
Sodium | 120mg | 239mg |
Orgran Instant Custard Mix - 200g
Orgran Instant Custard Mix - 200g
Orgran Instant Custard Mix is the perfect companion for all your desserts and baking recipes. You won't be able to tell that this is a vegan custard mix as it has an incredibly smooth and creamy texture.
Suitable for a range of food allergies and special diets, this gluten free custard mix is dairy free and egg free, as well as being free from wheat and soy.
Ingredients:
- Orgran Instant Custard Mix
- 160ml milk (or 140ml Rice milk)
Method:
- Pour 25g Instant Custard Mix into a bowl.
- Add milk and whisk for approx. 1 minute or until desired consistency.
Sugar, Potato Starch, Maltodextrin from maize, Natural Vanilla Flavour, Salt, Colour (Beta Carotene), Thickener: Vegetable gums (Xanthan, Guar).
Nil on package.
Servings per pack: 29
Serving Size: 6.9g (dry mix) or 50g (when prepared with milk)
Average Quantity | Per Serve 50g (when prepared with milk) |
Per 100g (dry mix) |
Energy | 239kJ |
1615kJ |
Protein | 1.5g | 0.1g |
Gluten | Not detected | Not detected |
Fat - Total | 1.5g | 0.1g |
- Saturated | 1.0g | 0.0g |
Carbohydrate | 9.2g | 95.0g |
- Sugars | 6.4g | 54.1g |
- Starch | 2.8g | 40.9g |
Dietary Fibre | 0.0g | 0.6g |
Sodium | 68mg | 766mg |
Well & Good Pastry Flour Blend - 400g
Well & Good Pastry Flour Blend - 400g
Well and Good Gluten Free Pastry Flour Blend is perfect for making buttery, delicious gluten free pastry for quiches and smooth textured pastas that don’t fall apart when cooked. Bring out your inner Italian and create your own fresh fettuccini, spaghetti and gnocchi.
For all you pie and pasta lovers, create shortcrust, puff pastry or your favourite pasta which performs and tastes just as good as regular wheat based flours.
Free from gluten, wheat, dairy, lactose, tree nuts, peanut, soy, egg, and suitable for those following a Vegan/Vegetarian diet and it's Kosher.
Well & Good is an Australian Company.
Corn Starch, Rice Flour, Dextrose Monohydrate, Modified Starch (Tapioca, Corn), Thickeners (Sodium Carboxymethyl Cellulose, Hydroxy Methyl Cellulose, Methyl Cellulose), Sugar, Psyllium Husk, Iodised Salt, Vegetable Gum (Xanthan), Emulsifier (Mono and Diglycerides of Fatty Acids), Colour (Turmeric).
Servings per pack: 4
Serving Size: 100g
Average Quantity |
Per 100g |
Energy | 1440kJ |
Protein | 1.5g |
Fat - Total | 0.4g |
- Saturated | 0.3g |
Carbohydrate | 81.5g |
- Sugars | 8.8g |
Dietary Fibre | 4.5g |
Sodium | 843mg |
Gluten | Nil detected |
Rick Grants Profiterole Mix - 215g
Rick Grants Profiterole Mix - 215g
Rick Grant’s Profiterole Mix makes delicious Profiteroles, Eclairs or Paris Brest Simply follow the instructions and then sit back and enjoy!
Rick Grants is an Australian Company.
Flour Blends: Rice, Tapioca; Starch: Maize Potato; Sugar, Salt.
Servings per pack: 25 profiteroles
Serving Size: 3 Profiteroles
Per Serve | Per 100g | |
Energy | 600kJ | 1200kJ |
Protein | 2.0g | 4.0g |
Fat - Total | 8.1g | 16.2g |
- Saturated | 2.2g | 4.4g |
Carbohydrate | 14.0g | 28.0g |
- Sugars | 2.0g | 4.0g |
Sodium | 100mg | 200mg |
Well & Good Chocolate Mud Cake Mix - 475g
Well & Good Chocolate Mud Cake Mix - 475g
Well & Good Chocolate Mud Cake Mix is so easy to make and you can be guaranteed there won’t be any left over! This is truly the chocolate lover’s indulgence, and it’s best served topped with a luxurious chocolate ganache icing and a big dollop of cream.
This recipe can be made vegan too! Simply substitute the eggs with vegan egg replacer or follow the instructions on the box.
Free from gluten, wheat, dairy, lactose, soy, tree nuts, peanut, and suitable for those following a Vegan/Vegetarian diet. Kosher.
Well & Good is an Australian Company.
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:
- Preheat your oven to 175°C (160°C fan forced).
- Grease or line an 18cm round baking tin.
- 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.
- Bake in oven for 45-50 minutes.
- 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:
- In a medium bowl, combine the margarine and choc frosting mix with an electric mixer on high speed for 1 minute.
- 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:
- In a small saucepan boil 2/3 cup of cream then turn off the heat.
- Stir through 375g of melting chocolate until it is well mixed and melted.
- Allow to cool and then spread over the cake with a spatula or broad knife.
Product ingredients may differ between either 1 or 2.
1. Sugar, Alkalised Cocoa Powder, Potato Starch, Tapioca Starch, Thickeners (non GMO Modified Tapioca Starch, Xanthan Gum), Vegetable Emulsifier (Mono Diglycerides), Iodised Salt, Raising Agents (Sodium Pyrophosphate, Sodium Bicarbonate), Natural Chocolate Flavour.
Choc Frosting Mix: (15.8%) Sugar, Maize or Tapioca Starch, Alkalised Cocoa Powder.
2. Sugar, Alkalised Cocoa Powder, Potato Starch, Tapioca Starch, Corn Starch, Xanthan Gum, Vegetable Emulsifier, Iodised Salt, Raising Agents (Baking Powder), Natural Chocolate Flavour.
Choc Frosting Mix: (15.8%) Sugar, Maize or Tapioca Starch, Alkalised Cocoa Powder.
Nil on packaging.
Servings per pack: 10
Serving Size: 79g*
Average Quantity |
Per 100g (dry mix) |
Per Serve* | Per 100g* |
Energy | 1630kJ | 1460kJ | 1840kJ |
Protein | 2.8g | 3.1g | 4.0g |
- Gluten | not detected | - | - |
Fat - Total | 1.6g | 18.1g | 22.9g |
- Saturated | 1.1g | 2.8g | 3.6g |
Carbohydrate | 85.4g | 40.9g | 51.7g |
- Sugars | 59.9g | 28.6g | 36.3g |
Dietary Fibre |
4.6g | 0.2g | 0.2g |
Sodium | 292mg | 178mg | 226mg |