Gluten Free Parkin

I have been asked to write a short article on intolerances and allergies. In the article I touch on my own experiences of dealing with foods and those I would cook for.  In recent years intolerances and allergies and food related disease has seen a clear increase, as to the whys of this, I’m sure there are plenty of research pieces on-line. But everyone is very different, the way people eat and the way people will or won’t eat something based on their diet. Everyone will be more than aware of what they can or can’t get away with and with that in mind, this recipe contains oats, albeit gluten free oats. So proceed at your leisure or not, based on what you know about yourself and enjoy 😊

Gluten free Parkin


Line a 2lb cake/loaf tin and preheat the oven to Gas 3, 160c, 145c fan

Mix together and set aside;

185g Gluten Free Plain Flour

95g  Gluten Free Rolled Oats, I used Mornflakes

1/2 tsp Baking Powder

1 tsp Ground Ginger

Whisk and set aside:

1 egg

150ml semi skimmed milk

melt in a saucepan, over a low heat, the following, there is no need to boil, you just need to melt and dissolve the sugars;

100g butter

130g black treacle

110g golden syrup

75g Light brown sugar

65g Dark brown sugar

once the sugars have dissolved remove from the heat and let cool for about 5 to 6 minutes, then whisk in the egg and milk mix. Once combined beat in the dry mix until completely combined. Then simply pour into the prepared cake tin and bake in the for approx 50 – 60 minutes. Or until an inserted skewer comes out clean.

Allow to cool in the tin before turning out and cooling completely.

Serve with your desired cuppa and enjoy 😋😊

If you can leave it overnight to ‘mature’ even better.

Gluten free Parkin

Double Alchemy Gluten Free Caramel Oaty Slice Recipe

Double Alchemy you say? Well yes. I was a little fortunate to win some gluten free goodies in a recent competition run by Delicious Alchemy. So I have to say this recipe cost me nothing, but by using the 2 mixes we got 2 cakes! And one was a pleasant surprise 🙂 I won the Gluten Free products that they sell, on-line and a few of their products appear in supermarkets. Contact them, to find out more

Gluten free Caramel Oat Cake

Prices for the Vanilla Sponge mix  c£2.99, the Oaty Biscuit mix c£1.99 and a the lovely Brownie mix c2.99 – and no, I don’t work for them, but the mixes do come in very handy and are very easy to make.

For this little mash-up of double alchemy I used the Oaty Mix and the Vanilla Sponge Mix – both Gluten Free. I have also used the gluten free brownie mix and mixed it with some freeze-dried strawberries

The packet instructions for the Sponge Mix also say dairy free – BUT – I mixed in some milk instead of water #avant-garde ! 😉

Pre heat the oven to 180c/Gas 4 and line a 7″ round cake tin (or 6 cupcakes) and line a small brownie tray – roughly 27cm x 20cm.

First, mix the Gluten Free Oaty Mix as per the packet instructions – tip the contents of the Oaty mix into a bowl and stir in 75g of melted butter (or dairy free equivalent) and 30ml of water (cold), until combined. Its smells like flapjack and is divine. Leave to one side as you make the Gluten Free Vanilla Sponge Mix.


Gluten free Caramel Oat Cake

Then tip the contents of the vanilla sponge mix into a mixing bowl and mix as per the instructions. I used my lovely Kitchen Aid – with whisk attachment! Add in 3 large eggs, 180g of very soft butter (or dairy free equivalent) – bring to room temperature, or pop in the microwave for 10 seconds at a time and 20ml of milk (or water). Whisk quickly for a few seconds, scrape the bowl and whisk again for a few short seconds more. The object being, don’t over whisk.

Take the sponge mix and divide into two. Put one half into the lined, round cake tin and bake – again as per the instructions – approx. 20 minutes. Remove from the oven and cool. You could of course use this mix to make roughly 6 cupcakes. The choice is yours :). Once cooled, I then cut this through the middle and filled with just homemade raspberry jam. Simples. A very thin…Gluten Free Victoria Sponge.

Secondly take the remaining gluten free sponge mix and ‘mix’ with the Oaty mix. But don’t try to hard to mix, merely bring the two mixes together. Put into the lined tray, push out gently into the sides of the tray and bake – same temperature and for approx. 20 minutes. Allow to cool in the tray – and make the Caramel Sauce!!

Boil up in a pan – 150ml Double Cream, 75g Butter, 75g Dark Brown Sugar – this should take about 3 – 4 minutes – melting the butter and the sugar. Pour over the freshly baked Oaty slice and leave to cool. That is, if you wish to eat this cold – OR – you could eat this straight away and serve with custard, cream or crème fraiche!

And if you are feeling extra generous, I have been shortlisted in a national Free From competition. Run by there are various categories to vote for and in, all supplying and doing the good stuff in the Free From world. I have been shortlisted in the category for ‘Best Free From Blogger’ 2014. Feel free to follow the link and vote. All votes have the chance to win a prize 😋😋😋😊 Much appreciated. Voting closes around October 25th 2015.