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 😊
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:
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;
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.