Ingredients needed:
340mL to 400mL warm water (110°F)
30g neutral oil (sunflower)Pour bag contents into mixing bowl.
Pour bag contents into the bowl of a stand mixer (don’t forget the yeast pkg).
Add oil and warm water.
Mix with the paddle attachment beginning on low to combine, then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.
Gather dough together in the mixing bowl and cover with plastic wrap. Allow to hydrate/rest for 30 minutes on the counter.
BAKE
Preheat oven to 475°. Or Oven on broil.
Place your pizza pan, or baking sheet into the oven while it’s preheating.
Roll or press out into 12-14 inch round on parchment paper sprinkled with starch or gluten-free flour.
Par-bake at 475° (or broil on high at 6-8 inches from broiler) for 6-10 minutes or until puffed and light golden brown.
The par-baked dough can be allowed to cool and then stored for future baking or you can add toppings immediately and return to the oven to finish cooking until toppings are cooked completely and cheese is brown/melted (about 15+ minutes). Enjoy!
Cooking Instructions
Pizza Crust (Mix)
Pizza Crust (Crust)
Preheat oven to 425°.
Add sauce and toppings to parbaked crust. Bake for 12-15 minutes.
Preheat oven to 350°.
Remove plastic lid and place on pan (easy clean up if any spills over in the oven).
Bake for 40-45 minutes or until golden brown.
Allow a few minutes to cool down.
Fruit Crisp
Ingredients needed:
2 eggs
400 mL milk (highly recommend canned coconut milk!)
4 tbsp neutral oil (sunflower, etc), plus extra for buttering the frying pan.
Pour bag contents into mixing bowl.
Add wet ingredients, and mix until combined.
Heat a skillet or frying pan over medium-high heat.
Lightly butter the skillet and drop about 1/3 cup of the pancake batter onto it.
Cook the pancake for about 2 minutes over medium-high heat, until bubbles appear on the top surface.
Flip the pancake and cook for a further 2 minutes on the other side.
Pancakes (Mix)
Lasagna & Shepherd’s Pie
Preheat oven to 425°.
Remove plastic lid and cover pan with foil.
Bake for 45 minutes.
Remove foil and bake for another 20-30 minutes (timing depends on your oven, ensure center is hot).
Allow a few minutes to cool down. Enjoy!
Soup
Remove frozen soup from container by running it under water or defrost in the fridge over night.
Place soup in a pot on the stove to heat up
Once soup is hot, let it cool down then enjoy!
Ingredients needed:
2 eggs
230g (or 1 cup) milk (highly recommend canned coconut milk!)
½ cup neutral oil (sunflower, etc), plus extra for greasing your cake pan.
1 cup boiling water or fresh coffee.
Preheat oven to 350°. Use extra sunflower oil to grease cake pan or place liners in muffin tray. Set aside.
Pour bag contents into mixing bowl.
Add wet ingredients (except for hot water), and mix until combined. Then add hot water or coffee and mix until combined again.
Equally pour contents into 2 8” circle cake pans or a 9” × 13” pan. Or liners if making cupcakes.
Bake for 30-35 mins (8” circles), 35-45 (rectangular), or 20-25 mins (cupcakes). It is done when a tooth pick comes out clean from the center.
Allow to cool for 10 mins, then move to cooling rack.