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Gluten Free Oat Parkin

Makes 8 large parkin triangles

Use powdered ginger or freshly grated ginger for this traditional treat, popular in the North of England.  Mildly spiced parkin, sometimes known as perkin or ginger cake, has historical roots stretching back many centuries. We used butter in our recipe although you could swap this for a vegan backing block to make vegan oat parkin.

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 brown sugar
  1. Rub a little butter around the inside of a 18x23cm/7x9” baking tray and pre-heat the oven.
  2. Measure the oats, ginger powder, if used, and cinnamon into a large bowl and stir well to combine.
  3. Put the black treacle, butter, and sugar into a saucepan and heat gently until runny, and the sugar has melted, remove from the heat.
  4. Stir in the grated fresh ginger powder, if used.
  5. Add the prepared oats to the syrup mix and mix well.
  6. Tip the mixture into the prepared baking tray spreading it out evenly.
  7. Bake for 35-40 minutes.
  8. Remove from the oven, cut into triangles and leave to cool in the tin.
  9. When cold cut the triangles again, separate the pieces and store the parkin in an airtight container.
  10. Parkin keeps well and will develop a fuller flavor after a few days.

Equipment

18x23cm/7x9” baking tray, mixing bowl and saucepan

Temperature

170°C, Fan 150°C, 325°F, Gas 3         

Cooking time

35-40 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 brown sugar

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