Gluten Free Parkin Recipe

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 not such a long time 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. Each of those will be more than aware of what’s 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

Mix together and set aside;

200g Gluten Free Plain Flour

100g Nairns Gluten Free Rolled Oats

1/2 tsp Bicarbonate of soda

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;

90g butter

120g black treacle

100g golden syrup

60g Light brown sugar

50g Dark brown sugar

once theΒ sugars have dissolved remove from the heat and let cool for no more than 5 minutes then whisk in the egg and milk mix. Once combined beat in the dry mix and completely mixed in. Then simply pour into the prepared cake tin and bake in the middle of the oven for approx 45-50 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 πŸ˜‹πŸ˜Š

Gluten free Parkin

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