Friday, 4 November 2016

Vegan Parkin

Whilst trying to conjure up some recipe inspiration for Guy Fawkes Night, I stumbled across a treat I'd never heard of – parkin. It originates up North and is kind of like a mixture between gingerbread, flapjacks and sticky ginger cake. Sounds great right? The usual recipe calls for butter, milk, eggs, golden syrup and sugar, but I decided to try and make it vegan and refined sugar free, and I was preeeeeeeeeetty pleased with the outcome. 

Ingredients (makes 12 squares)
2 tbsp ground flaxseed + 6 tbsp water
225g porridge oats
110g self-raising flour
2 tsp ground ginger
2 tsp pumpkin spice blend (recipe here)
sprinkle of pink salt
125g coconut oil
110g coconut sugar
160g date syrup
90g honey (or a vegan liquid sweetener) 

Start by mixing the flaxseed with water – set aside for 10 minutes to set. Add the oats to a food processor and process into a coarse flour, mix with the flour, salt and spices in a big bowl. Melt the coconut oil in a pan over a low heat with the coconut sugar, date syrup and honey until the sugar has dissolved and everything is combined, then add the contents of the pan to the dry ingredients and stir until everything is evenly coated and there are no dry bits. Pour into a lined baking tray and bake for 40 minutes at 180c. Leave to cool slightly before removing from the tin, slicing and enjoying!


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