This traditional Yorkshire recipe is delicious served during the winter months and was typically a treat for Bonfire night. While it is not a low sugar cake at all – you can tweak it to make it slightly more nutritious using black strap molasses, coconut sugar and honey or yacon syrup. But don’t kid yourself this is healthy – so eat it as an occasional treat!! This is my family recipe which has been tweaked to make it gluten free and dairy free. Ideally leave this wrapped in parchment for 3-4 days before serving as it improves in flavour and stickiness!
Difficulty –Â Easy
Time – 50 minutes cooking
Makes 12
Use plenty of ginger in this recipe for flavour.Ginger is a popular spice. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
Parkin is typically known as a Yorkshire treat but there are many variations. A Lancashire version generally contains less oats than flour. Be generous with the ginger in this recipe as it really gives the cake a wonderful warming flavour.
125g maple syrup, yacon syrup or honey
100g treacle or black strap molasses
1 tbsp fine cut marmalade
100g coconut sugar
190g gluten free self raising flour
1 tsp bicarbonate soda
2 tbsp ground ginger
1 tsp mixed spice
1tsp cinnamon
200g gluten free porridge oats
100g dairy free spread
1 egg, beaten
1 tsp vanilla essence
1tbsp almond milk
