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.
MAKES 12
Ingredients
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
Method
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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