Moral Fibre - Buns-
$5.50
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Soul Spelt - Buns-4 per pack
$5.50
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Young Buck - Buns-4 per pack
$5.50
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Tauranga-07 579 9958<br>
07 868 9565
$1
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Big Mamma Oats-700gm
$5.50
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Moral Fibre - Bread-530gm
$5.50
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Soul Spelt - Bread-430gm
$5.50
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Young Buck - Bread-530gm
$5.50
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| ISSUE 18, April 2011
IN THIS ISSUE:
> Facebook caption competition
> Gluten Free Easter Buns now available
> Trees for Survival update
> Easter Recipe
> Winners this month
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| Easter is here! A great time to enjoy a well deserved break and share a precious few days with family and friends. Easter is also a time for great food ideas and tasty treats. This month we bring you gluten free Spicy Buns, another delicious recipe to enjoy over Easter, and we share with you the winning the entry in our latest Facebook caption competition.
I wish you all a wonderful and safe Easter.
Robert
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|  | Our second Facebook caption competition has proved even more popular than our first! When we asked you on Facebook to put a caption to this image we received sixteen wonderfully creative entries, demonstrating again our great kiwi sense of humour.
 Choosing a winner proved tough but we finally settled on this very funny caption from Janette Anderson:
“Henrietta was SO pleased to be put on the unwrapped easter egg line as laying the tinfoil ones was a real pain in the a..... ”
Congratulations to “Henrietta” for being such a sport in the photo and Janette who will now receive a hamper of delicious Purebread foods worth $50.
To view all caption entries visit www.facebook.com/purebreadnz.
Thank you to everyone who sent in a caption. We’ll have another competition soon.
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Bags of Bags for planting
Our association with the Trees for Survival programme just keeps growing. We now have enough Crunchy Granola bags to get more children planting. The “Trees for Survival” programme is a partnership between schools, Councils, landowners and businesses whose goal is to promote tree planning in our communities.
With every Crunchy Granola bag returned to us we will donate 25cents to a school participating in the TfS programme. The bags are then handed over to Trees for Survival for seedling planting, a handy way to recycle the bags and a great base for young seedlings to grow.
If you’re keen to find out more about Trees for Survival and find participating schools in your area check out www.tfsnz.org.nz. A great cause we are delighted to be supporting.
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| Easter Recipes Competition:
Blueberry’s are clearly a popular fruit at this time of year. Last month we invited you to send us your favourite Easter recipes and Cassandra sent us a delicious idea for Gluten Free & Dairy Free Blueberry Muffins. In fact, they sound so delicious why only bake them at Easter…great for any occasion. Look out for this recipe in our May newsletter.
Breadboard winner:
Each month we give one lucky new Breadboard reader a special Purebread prize hamper. Congratulations to Nicky of Hamilton who was last month’s lucky winner.
Encourage your friends and family to sign up for Breadboard and they could be in to win just like Nicky.
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 Our popular organic Easter Buns have now been joined by gluten free Spicy Easter Buns. So, you can enjoy light, delicious and healthy buns whatever your eating preference.
Look out for our Organic and Gluten Free Easter Buns in your local supermarket or health food store. Or you can order them online by visiting www.purebread.co.nz.
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 Craig, our wonderful baker, had so much fun creating the Easter Simnel Cake recipe that featured in last month’s Breadboard he’s come up with another delicious treat for the whole family to devour!
Blueberry pikelets with blueberry compote (gluten free)
Ingredients
- 1 ¼ cups G luten Free Goodies Company Pancake, Pikelet & Waffle mix
- 2 free range eggs
- 25g melted butter
- 3 tsp GFG baking powder
- ¼ cup sugar
- 200ml milk
- ½ tsp vanilla
- Zest 1 lemon ( ideally of mum’s tree)
- 200g blueberries (fresh or frozen)
- 2 Tab sugar
- 1 tab water
Compote
Stir 100g blueberries with 2nd sugar and water in a pot until the sugar dissolves; simmer for 2mins. Serve warm or cold.
Pikelets
Beat eggs, first sugar and vanilla together until thick and frothy (forms a ribbon when poured slowly).
Add flour mix, baking powder, melted butter and 150 ml of the milk and mix well.
Stand mixture for 4 – 5 minutes while heating a heavy based non stick frying pan.
Add remaining milk as needed to achieve the thickness of pikelets you prefer.
Fold in zest and 100g blueberries.
Cook over a medium heat. Drop tablespoons of mixture into the pan, and turn once the pikelets are beginning to bubble. Cook until both sides are golden brown.
These pikelets freeze well and can be micro waved briefly to thaw.
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"To the artist there is never anything ugly in nature." - Auguste Rodin |
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