- 125g oats
- 125g wholemeal flour
- 1tsp mixed spice
- 1tsp cinnamon
- 100g sugar
- 2tbsp flax-seeds (optional)
- 125g sunflower butter
- 125 blackstrap molasses
- 1.5inch block of ginger, finely grated
- Pre-heat the oven to 180 degree Celsius.
- Line a 20cm square tin with baking paper, after having greased the sides.
- In a large mixing bowl, place the oats.
- Add the sugar, flaxseeds, shredded ginger, flour, mixed spices and cinnamon.
- Place the butter into a not stick pan and gently turn on the heat.
- Spoon out the blackstrap molasses and place into the melted butter.
- Top tip – I boil the kettle and place boiling water into a glass dish. I dunk in a stainless steel spoon. This heated spoon ensures that as I take out the molasses from the jar, measure it and place into the melted butter, the molasses gently falls off the spoon. This way I do not waste any of the molasses.
- Gently cook the molasses and butter mixture, until it starts to almost boil.
- Fold the molasses into the butter mixture into the large mixing bowl. Mix for about 2 to 3 minutes using a mixer.
- Gently, place the mixture into the square till with a spatula. Flatten the top of the mixture with the spatula so that it is even all over.
- Bake the Parkin for about 30 minutes. The Parkin is ready when you can insert a skewer and it comes out clean.
- Remove the Parkin from the tin, and leave to cool, preferably on a metal slatted wrack. When it is cool, cut into squares.
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See you soon.
Edward Daniel | Vegan Chef