Tuesday, 15 July 2014

Sparkling Cupcakes

We are acting like school children here at Gluten Free Foods.

We cannot stop baking our easy peasy gluten free cupcakes just so that we can top them with our new gluten free Cake Sprinkles!

With 3 variations to choose from- including glittery and chocolatey ones- we now need to find as many opportunities as possible to show off our gluten free delicious treats!

You can join in too! Just make a batch of these easy gluten free Vanilla Cupcakes, top with icing and sprinkle them all over!


  • 110g/4oz butter or margarine, softened at room temperature 
  • 110g/4oz caster sugar 
  • 2 free-range eggs, lightly beaten 
  • 1 tsp vanilla extract 
  • 110g/4oz Barkat gluten free flour 
  • 1-2 tbsp milk 
  • Gluten Free Sprinkles


  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. 
  • Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract. 
  • Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full. 
  • Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. 
  • Spread with icing 
  • Now for the fun bit- cover with as many sparkles as you'd like! 

Sunday, 6 July 2014

Welcome Hazel- Our Customer of the Month

Hazel’s Experience- Customer of the Month

This month we hear from Hazel Robotham about how she enjoy her gluten free way of life.

When were you diagnosed with Coeliac?
 12 years ago, although I have had a food/chemical intolerance problem for much longer.

What’s the best thing about being gluten free?
People are starting to realise that gluten-free foods are in greater demand. I am so pleased that manufacturers such as Barkat are rising to the challenge with TASTEFUL Products!

What’s your dream gluten free product?

I already have my dream product. It is my homemade Blueberry muffins which I make using Barkat flour,  for breakfast with home-made Ginger and Rhubarb jam. I also love feta cheese and two small slices of locally farmed – organic – Pork Tenderloin.

What would your advice be to newly diagnosed Coeliacs?

Accept it; get on with it – but use common sense and research recipes and restaurants so that you can fully enjoy a gluten free diet.

What is your favourite Barkat prouct?
Barkat Flour- I use it to make all my favourite treats.

Hazel is a fantastic chef- so we have decided to feature two  of her delicious recipes:

Sugar and Gluten free Blueberry Muffins 
These muffins use the natural sweetness of apple and blueberry, and the surprising sweetness of parsnip, to replace any missing sugar.


100g  marg, melted                                                                        
250g Barkat Gluten-free Bread Mix
2 eggs beaten                                                                                   
2 tsp Gluten-free baking powder
200 g blueberries                                                                            
1 apple, grated
1 small parsnip peeled and grated                                           
225 ml milk (I use Oatley as I cannot tolerate milk)
½ tsp vanilla essence

1.    PREHEAT the oven to 180c/gas 4. 
2.    Sift the flour and baking powder into a large bowl, add the apple and parsnip and mix well, and then stir in the beaten eggs, melted marg, milk and vanilla essence and combine well.
3.    Gently fold through the blueberries. Spoon the mixture evenly into muffin cases or muffin trays.
4.    Bake for 20 minutes until golden.

Monday, 30 June 2014

We're all going on a Gluten Free holiday!

School is almost over, the sun is shining and it is almost the height of the summer holiday season!

Here at Gluten Free Foods, we like to go away knowing that we can stay gluten free very easily and with minimal fuss.

That's why we've decided to take the stress out of turning up at a hotel, rented apartment or even at a friend's home by creating our very own 'Gluten Free Foods Holiday Pack'. We have thought of all the key products that you might wish for when on holiday and put them into a very affordable pack for you to pack for your travels.

So what did we think was essential (and delicious) for your trip?

Pretzels: We think these crunchy snacks are the perfect afternoon nibble. Be warned your friends and family may prefer these addictive treats to their own 'gluten' equivalent!

Ice Cream Cones: What holiday doesn't have ice cream involved? We love these with homemade peanut butter ice cream!

Cornflakes: The traditional cereal that never gets boring. We always hand in our cereal to the hotel so that we can order  bowl like everybody else in the mornings.

Pasta Spirals: Don't feel limited on choice when you go out for an Italian meal on holiday. Just hand in our delicious gluten free pasta and pick your favourite sauce.

Crackers: An ideal light lunchtime snack which tastes great with a summery salad.

Bread Rolls: These home fresh bread rolls just need freshening up in the oven - so you can join in with everyone else when the bread is served.

These are our top gluten free essentials which we think are perfect for your holidays.

The best part? We are offering the pack to you for a very reasonable £19.99 - which includes FREE post and package!

 What's more? each product is not too large so it will all fit very comfortably in your suitcase.

Get ordering and enjoy your holidays!


Tuesday, 24 June 2014

Find Us at the Allergy Show

Here at Gluten Free Foods, we are counting down the days until the Allergy + Free From Show at Olympia on Friday 4th - Sunday 6th July.

We have been exhibiting at the show for many years and we love seeing the amount of stalls grow each year!

This year we will be launching our brand new gluten free pasta shells- which we cannot wait for you to enjoy as much as we do!

We will have all our products on offer and so make sure you come and pay our stand a visit!

We are looking forward to seeing all the other brands that we sell on the site as well- such as Newburn Bakehouse, Rosies and BFree.

Make sure you get your free ticket now: www.allergyshow.co.uk/go/glutenfreefoods

Monday, 23 June 2014

Say Hello to Kitty

Some things never go out of fashion. Hello Kitty is one of them. This cute little character is always a childhood favourite. So it is no surprise that Kitty has decided to bring out her own food range and to our delight it is gluten free!

Order these pasta shapes online now and your kids will be very happy at dinner time!

They take under 10 mins to cook and taste delicious with a tomato sauce or any of your favourite sauces.
We also love them sprinkled over a warming soup- and your kids will too!


Tuesday, 17 June 2014

Fuel for Sports Day

School is almost over for the year and it seems that all types of Sports events take over the kids' calender for the summer. Here at Gluten Free Foods, we feel that it is extremely important to make sure that your body is fuelled perfectly in order to give your best sporty performance.

Loads of Barkat food will get your body into gear for your sporty workout. We thought we'd give you just a few of our favourite wholesome recipes to get you inspired!

Tuna, peppers, spring onion, buckwheat pasta salad
Tuna is a great source of Omega 3 and as we know buckwheat is a supergrain, packed with fibre, protein and wholesome carbs.

Serves 4
1 tin of tuna, drained
2 spring onions, finely chopped
3 peppers (we like to use 3 different colours), finely chopped
1 tin of sweetcorn
400g Buckwheat spirals

For the dressing:
2 tablespoons greek yoghurt
A drizzle of Olive Oil
1/2 lemon, squeezed
salt and pepper
1 tsp wholegrain mustard


  • Boil the pasta in salted water for 10 mins. Once cooked drain in cold water and leave to cool
  • Chop the onion, peppers and add to a bowl with the sweetcorn and tuna- stir really well.
  • Add the buckwheat and a dash of salt and pepper. Mix well
  • Mix all the dressing ingredients together and season to taste.
  • Before serving add the dressing to the salad and mix. 
  • Seriously easy but seriously yummy!
Wholegrain Turkey, mashed avocado and roasted veg sandwich
The lean protein of the turkey along with the wholesome fibre in the bread, makes this an ideal pre-workout lunch!

Makes 1 sandwich  (perfect for packed lunches) 

Thin slices of lean turkey (ideally organic)
Butter for spreading
1 tsp of wholegrain mustard
1 tsp of Mayonnaise
1/2 courgette, sliced
1/2 red pepper, sliced
1/2 avocado, mashed


  • Slice the pepper and courgette and drizzle with a little olive oil and salt and pepper. Roast in the oven for 20 mins at 180c.
  • Spread the bread with a thin layer of butter.
  • Mix the Mayo with the mustard and then spread on top of the butter
  • Mash the avocado and spread on top of the mayo
  • Layer the turkey onto one slice of bread
  • Add the roasted vegetables on top the turkey
  • Top the turkey with the other slice of bread and enjoy!

Wednesday, 11 June 2014

Summertime Pasta Salads

We love to eat dinner outside as soon as the sun is shining- there is nothing quite as relaxing as the smell of the barbeque, jugs of Pimms and salads to share for all!

Pasta salads are one of our favourite additions to the dinner table! They are so easy to prepare and taste delicious with barbecued meats and other yummy veggie salads.

Barkat Gluten Free Pasta Spirals are the ideal pasta to use for summer pasta salads. It takes just 10 mins to prepare and taste delicious when mixed with any of your favourite salad additions.

Here's our favourite Pasta Salad Recipe:

Makes 8 servings

350g Barkat Pasta Spirals
150g Frozen Peas
1 Red Onion, chopped
50g Rocket Leaves
50g Olives, Chopped
100g Tomatoes, chopped
200g Feta Cheese, Crumbled
1 Lemon, juice and grated zest
A pinch of Salt and Pepper
A glug of Olive Oil
2 tbsp Red Wine Vinegar


1. Boil the pasta in water and a pinch of salt plus a small glug of olive oil. Cook for 10 - 15 minutes until it is perfectly al dente.

2. 3 minutes before the end of the pasta cooking time, add the peas.

3. Whilst the pasta is cooking, chop the tomatoes, red onion, olives and feta cheese. Add these ingredients to the mixing bowl with the rocket leaves. Grate the lemon and add the zest to the salad bowl.

4. Once the pasta and peas are cooked, strain and rinse under cold water until cool. Add the pasta and peas to the rest of the salad. Mix well.

5. Squeeze the juice of the lemon over the salad, add a glug of olive oil and red wine vinegar and season with salt and pepper.

6. Mix really well and enjoy!

Take pictures of your yummy Barbecues and don't forget to send us pictures!

Thursday, 5 June 2014

Pizza is a Human Right

One of our biggest points of disappointment when being diagnosed with Coeliac was that we would have to say goodbye to glorious evenings when we would help ourselves to endless slices of pizza filled with all our favourite toppings.

Well times have changed and now not only have most of the restaurant chains introduced gluten free pizzas on their menus, some of the top fast food chains have also included gluten free options too.

Here at Gluten Free Foods, we like to spend time making our own pizza that is filled with all our favourite toppings. So let's check out our favourite topping ideas!

All you need to do is choose a pizza base- either brown rice or white rice (both full of nutritious ingredients) and then have fun in the kitchen!

Goats Cheese and Veggie Special

75g Basil Pesto
50 g Olives
50g sundried tomatoes
100g Soft Goat's Cheese
A handful of Spinach

Spread the base of your pizza with the pesto
Pour boiling water over the spinach (in a colander) and squeeze out the remaining water
Top the base with spinach, goats cheese, olives and tomatoes
Bake in the oven for 20 mins and then season with salt and pepper.

Ham, Mushroom and Rocket

75g Tomato sauce (homemade or plenty of options at the supermarket)
100g Ham Chopped
A handful of rocket
A handful of chopped Tomatoes
75g mushrooms, chopped

Spread the base of your pizza with the tomato sauce
Spread the base with ham, mushrooms and tomatoes
Sprinkle with rocket and season as you'd like
Bake in the oven for 20 minutes

The Classic

75 Tomato Sauce (homemade or shop bought)
100g Mozzarella (good quality tastes best) sliced
A handful of basil leaves, chopped

Spread the base with the tomato sauce
Top with Mozarella
Sprinkle with basil
Season and then bake for 20 minutes

These are seriously easy and are the perfect way of getting the kids in the kitchen!

Enjoy your pizza time- we certainly do! 

Wednesday, 28 May 2014

Celebrating Cereal

With Gluten Free Food getting more attention than ever, we wanted to celebrate our favourite gluten free offerings- cereal. There is nothing better than being able to fill your bowl high with gluten free cereals. Barkat has over 8 different cereals to choose from which means we can always have something different for breakfast every morning.

This month Speciality Food Magazine are discussing the increase of gluten free foods. Ellis from Barkat explains how breakfast foods can now be enjoyed properly by followers of a gluten free diet: http://www.specialityfoodmagazine.com/content/news/are_you_ready_for_the_gluten_free_future

So we wanted to suggest different ways of enjoying our favourite breakfast cereals- because sometimes just adding milk can get a bit boring.

1. Add Stewed Apple
I love to add stewed apple to a bowl of Muesli in the morning- serve with a big spoon of yoghurt too and breakfast gets that little bit more exciting.

2. Almond, Rice, Coconut Milk
Sometimes cow's milk gives us a bloated feeling (which is never nice for Coeliacs!) so we like to experiment with different milks. Almond milk has a lovely sweet taste which is lovely with a bowl of crispy cornflakes. Or make your porridge a bit more creamy with coconut milk instead of the normal dairy equivalent.

3. Sprinkle with toasted nuts and seeds
Add a healthy dose of fats to your breakfast cereal. Simply toast some almonds and pecans or sunflower and pumpkin seeds in the oven for 10 mins with a sprinkle of cinnamon and a teaspoon of vanilla essence. Leave them to cool and add this crunchy addition to your cereal bowl.

4. Frozen yoghurt- As summer approaches sometimes it is fun to swap milk with a healthy dose of frozen yoghurt. Just sprinkle the cereal on top, maybe with a drizzle of honey and you've got an exciting breakfast sorted.

Let us know what you think of our top tips for jazzing up your breakfast!

Friday, 23 May 2014

A Vegetarian Feast

To finish off Vegetarian week in style, we thought we would share our favourite Gluten free and vegetarian meal, which hopefully you can fit in to the long weekend! Even meat lovers will enjoy this feast! Let us know what you think...

Starter: Chilled watercress and pea soup

Sometimes there is nothing more comforting than soup. We love this chilled watercress and pea soup served with a warmed Barkat roll. It only takes 10 mins to prepare and tastes delicious.

  • 454g pack of frozen peas
  • 85g bag watercress, roughly torn
  • 850g vegetable stock
  • juice and zest of 1 lemon
  • 4 tbsp natural yogurt
  • ice cubes to serve
  • Barkat rolls to serve
  1. Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don’t overfill the machine – you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
  2. Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.
  3. Refresh the rolls in the oven and serve warm with a knob of butter.

Main: Veggie packed Shepherds Pie

Serves 4


  • 1 small pumpkin/butternut squash, weighing about 1.2kg
  • 3 cloves of garlic
  • 25g butter
  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 300g mushrooms, chopped (chestnut, oyster, shiitake- these have loads of flavour)
  • 2 sprigs of fresh thyme
  • 200ml sherry (an amontillado or an oloroso)
  • 2 x 400g tins of haricot beans or cannellini beans, drained and rinsed
  • 250g spinach leaves
  • 25g strong cheese (e.g. Cheddar, Gruy√®re), grated
  • 25g Barkat gluten free crackers (put them into a food processor so they become breadcrumbs)
  • salt and freshly ground black pepper


1. Heat the oven to 200°C/400°F/gas mark 6.
2. Peel and deseed the pumpkin/squash, then cut it into chunks. Place in a pan with salted water to cover and cook over a low heat until the pumpkin is soft (about 15 minutes). Drain, then mash with a fork. Crush 1 clove of garlic and stir it in, then season with salt and pepper. Set aside to cool.
3. Meanwhile, heat the butter and oil in a frying pan, then add the onion and fry slowly until it’s coloured as brown as you like it. Chop the remaining cloves of garlic and add to the pan with the mushrooms, thyme, sherry and beans. Season well with salt and pepper and let the mixture simmer away until the sherry has reduced – about 10 minutes or so. At the last moment stir in the spinach leaves to wilt.
 4. Place the filling in a casserole dish and spoon the pumpkin mash on top. Mix the cheese with the breadcrumbs and sprinkle on top, then give it a light drizzle of olive oil. Bake in the oven for 35–45 minutes, or until the topping is golden brown.

Dessert Toffee Apple Pudding
To finish off this veggie feast, I thought a caramel sweet pudding would work wonderfully. Serve with a spoon of your favourite ice cream and your meal is complete!

Serves 6 (or a greedy 4)


  • 85g butter, melted
  • 140g Barkat gluten free flour
  • 100g golden caster sugar
  • 1 tbsp Barkat baking powder
  • 200ml milk
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 2 Bramley apples (or other cooking) apples, peeled, cored and sliced
  • For the topping
  • 140g dark brown sugar
  • 50g pecans, roughly chopped
  1. Heat oven to 180C/gas 4. Grease a 2-litre ovenproof dish lightly with butter. Tip the gluten free flour, sugar and gluten free baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
  2. For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.

This is one of my favourite indulgent desserts.

So there you have a delicious vegetarian feast! Enjoy celebrating Vegetarian Week!

Wednesday, 21 May 2014

Gluten Free Treats: Peanut Butter and Dark Chocolate Cookies

One of the star treats at our Coeliac Awareness Event were Peanut Butter and Dark Chocolate Cookies. We made them using Barkat All Purpose Mix Flour and they went down a storm.

These cookies took only 20 mins to make and they tasted even better than the gluten equivalent.

They are best served warm as the chocolate is all gooey and delicious!

Serves about 15

225g butter
200g caster sugar
200g light muscovado sugar
2 eggs
1/2 tsp vanilla extract
240g crunchy peanut butter
2 1/2 tsp Barkat bicarbonate of soda
1/2 tsp salt
75g dark chocolate, chopped

  • ·      Preheat oven 170 c/gas 3.
  • ·      Put butter and sugar in electric mixer/handheld whisk and cream until light and fluffy. Add eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract and peanut butter.
  • ·      Add the flour, bicarbonate of soda and salt and mix well until smooth dough is formed. Stir in chocolate until evenly dispersed.
  • ·      Arrange about 5 equally sized dough balls on each prepared greaseproof paper lined baking tray. Make sure cookies are spaced apart to allow for spreading while baking- they grow very big!
  • ·      Bake in the preheated oven for about 10 minutes or until golden brown around the edges and quite flat.
  • ·      Leave to cool slightly on trays before turning onto wire rack to cool.

Sunday, 18 May 2014

Celebrating Coeliac Awareness Week at Gluten Free Foods

Last week we held a Coeliac awareness event at Gluten Free Foods Head Office. We filled the office with gluten free treats- and we were so happy to see Coeliacs smiling at the huge range of gluten free yummy foods on offer.

Using Barkat all-purpose flour we made a huge range of sweet treats from Blueberry Muffins to Crunchy Peanut Butter and Dark Chocolate Cookies (recipe to come later this week).

We also showed how easy it is to make a gluten free pastry for delicious pies. Alan from the team served up his famous gluten free Apple Pie and a savoury Caramelised Onion and Goats Cheese Tart.

One of the most popular treats was our range of sandwiches made using Barkat gluten free Country Loaf. The bread is seriously delicious and tastes like it has just come out of the oven. It takes just 6 minutes to prepare- we love to make tuna mayo and cucumber sandwiches and egg mayo with tomatoes. Delicious!

To finish off our feast we served up lots of our Barkat favourites: wafers, teacakes, pretzels and digestives.

What did you do to celebrate Coeliac Awareness Week?

Friday, 9 May 2014

Simply Stir Fry

Easy gluten free dinners are sometimes hard to find. That's why we love Canton Chef- their delicious Stir Fry sauces are full of flavour and are the perfect accompaniment to a vegetable/chicken stir fry.

If you need to use up left over veg in the fridge or if you just want a quick dinner for the kids- use this recipe as a template and then add your own additions depending on what's in the fridge!

Serves 4

1 onion chopped
1 red chilli chopped
1 cm piece of ginger grated
2 garlic cloves crushed
1 tablespoon sesame oil
1 brocolli chopped and cooked al dente
1 red pepper
A handful of mushrooms
1 courgette chopped
buckwheat noodles/jasmine rice
A big glug of tamari
A packet of Canton Chef sauce (whichever takes your fancy)

1. Heat a stir-fry pan and then add the oil
2. Once the oil is hot add the ginger, garlic, and chilli
3. Once the ingredients have softened, add the rest of the veg
4. Meanwhile cook the noodles/rice and then add them to the stir fry pan
5. Add a big glug of tamari, stir and season.
6. Add the Canton Chef sauce and stir

See just 6 steps and you've got a delicious dinner ready for the family! (If you'd like to add chicken, add it to the pan after you've sauteed the onions and garlic).

Enjoy your simple stir fry!

Wednesday, 30 April 2014

Gluten Free Spring Cooking- part 2

We are loving experimenting with the flavours of spring! Seeing as May is almost upon us, we thought we would end April with a couple more recipes that get us into the spirit of spring.

Rhubarb Spice Cake

We love the vibrant taste of rhubarb and this deliciously moist rhubarb spice cake, is a perfect sweet treat for spring. We use Barkat flour and baking powder to make this gorgeous recipe gluten free.

  • 5oz butter, softened, plus extra for greasing

  • 2 tsp mixed spice

  • 1 tsp ground ginger

  • 100g dark muscovado sugar

  • 250g golden syrup

  • 2 eggs, beaten

  • 300g rhubarb, cut into short lengths

  • icing sugar, for dusting

  • Heat oven to 180C/fan 160C/gas 4 and put the kettle on. 
  • Butter and line a deep 20cm square cake tin. 
  • Sift the flour and spices into a bowl. 
  • Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. 
  • Dissolve the baking powder in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. 
  • Remove the bowl from the processor, then gently stir in the rhubarb.
  • Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. 
  • Dust with icing sugar.

Serve with a big spoon of warm custard. What a perfect evening treat! 

Spiced lamb patties with a salad and hummus wrap 

Another favourite recipe uses lamb, red mint and - these lamb patties have a lovely middle eastern flavour to them. We love to serve these in BFree wraps with hummus!


For the patties

  • 50 g Barkat flour
  • 500 minced lamb
  • teaspoons dried mint (or to taste)
  • teaspoons dried oregano (or to taste)
  • clove garlic
  • 1 egg
  • zest of lemon
  • olive oil for frying

for the wraps

  • approx. BFree wraps
  • little gem lettuce (chopped)
  • bunch fresh mint (chopped)
  • red onion (halved and thinly sliced)
  • 300 grams hummus
  • 300 grams greek yoghurt
  • teaspoon ground cumin
  • tomatoes
  • lemons

  1. Put the flour and minced lamb in a mixing bowl. Add the beaten egg, dried mint and oregano, mince in the garlic and the lemon zest. Stir everything thoroughly and then form into small walnut-sized patties, then flatten them slightly between your hands and arrange them on a clingfilmed baking sheet or plate and let them stand for 20 minutes in the fridge to firm up. If you want to, you can cover them with clingfilm, too, and leave them in the fridge for up to 6 hours before frying them. You will get about 30 patties from the mixture.
  2. Fry the patties in a little olive oil until cooked through, and a beautiful golden brown on both sides. These are little, so it shouldn't take too long: about 4 minutes a side. Do not crowd the pan as you cook.
  3. To make up your wrap, spread a couple of spoons of hummus onto the wrap and one tablespoon of greek yoghurt and a pinch of cumin. Then add a salad of shredded lettuce, mint and red onion rings. Top with about four lamb patties and then squeeze in some lemon. Then wrap up and enjoy!