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.

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