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Gluten Free Oat Parkin

Lightly spiced with cinnamon and ginger, parkin oat bars, sometimes known as perkin or ginger cake, have historical roots stretching back many centuries, especially in the North of England. The characteristic black treacle flavour will intensify after a few days. To make a vegan oat parkin, swap the butter for a vegan baking block.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 225g FREEE Porridge Oats
  • 2 tsp ginger powder or freshly grated ginger
  • 1 tsp cinnamon
  • 1 tbsp black treacle
  • 150g butter
  • 150g soft brown sugar
  • butter, for tray
  1. Pre-heat the oven.
  2. Rub a little butter around the inside of an 18 x 23cm/7 x 9” baking tray.
  3. Measure the oats, ginger powder if using, and cinnamon into a large bowl and stir well to combine.
  4. If using fresh ginger, grate it into a saucepan.
  5. Add the black treacle, butter and sugar to the saucepan and heat gently, stirring occasionally, until the sugar has completely dissolved.
  6. Remove from the heat, add the prepared oats and mix well.
  7. Tip the mixture into the prepared baking tray spreading it out evenly.
  8. Bake for 45-50 minutes.
  9. Remove from the oven, cut into slices and leave to cool in the tin.
  10. When cold slice again and remove from the dish.
  11. Store the parkin slices in a tin.

Equipment

18 x 23cm/7 x 9” baking tray, large mixing bowl, saucepan and grater (optional)

Temperature

150°C, Fan 130°C, 300°F, Gas 2         

Cooking time

45-50 minutes

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Ingredients

Change Quantities:
  • 225g FREEE Porridge Oats
  • 2 tsp ginger powder or freshly grated ginger
  • 1 tsp cinnamon
  • 1 tbsp black treacle
  • 150g butter
  • 150g soft brown sugar
  • butter, for tray

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