Gluten Free Parkin | Bonfire Night Recipe - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-parkin

Posted On: 16th October 2018

This Northern England Bonfire Night classic has roots in both Yorkshire and Lancashire. It is easy to make a gluten free parkin with simple ingredients including gluten free oats, spices and treacle. It is perfect for some cosy autumn baking, the scent of the sweet spices while enjoying a hot chocolate by the bonfire makes it a great winter treat.

Gluten Free Parkin | Bonfire Night Recipe

Ingredients

110g butter
110g dark brown sugar
70g black treacle
120g golden syrup
225g pure/gluten free oats
60g gluten free self raising flour
65g ground almonds
2tbsp mixed spice
2tbsp ginger
2 eggs
1tbsp milk

Preparation Time: 20 Mins
Cooking Time: 1 Hour

This recipe contains

Dairy, Egg, Tree Nuts

Method

1. Add the butter, dark brown sugar, black treacle and golden syrup to a saucepan. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil.

2. Place the gluten free oats in a blender or food processor and blitz until they form a coarse powder.

3. Pour the ground gluten free oats into a large bowl along with the gluten free self raising flour, ground almonds, mixed spice and ginger, mix well with a wooden spoon

4. Once the treacle mix has sufficiently cooled, warm to the touch is ok (we don't want it to cook the eggs in the next step so it should be cooled enough to stop that from happening), pour into the oat and flour mix and beat together well.

5. Using the wooden spoon again, beat in the two eggs and milk,

6. Grease a 8in square cake pan and pour in the cake mixture, place in an oven preheated to gas mark 2/160c and cook 50 mins to 1 hour, but keep and eye on it as it overcooks and dries out very quickly.

7. Remove from the oven and allow to cool for 10 mins before turning out onto a cooling rack. Ideally, wrap in baking parchment and store in an air tight container for 3-5 days, this will help the flavours develop and a sticky top to form. You can cut without resting but it's much better if you can be patient long enough.

8. Once the cake has rested, cut into 12 pieces and enjoy.

This recipe was first seen on my 2017 calendar.

This recipe makes 12 slices
Nutritional info per slice