Picnic Parkin

Thanks to mini monster's current obsession with cooking, we watched an episode of 'I Can Cook' yesterday on iPlayer that wasn't just cheese and egg! Try watching the episode with your kids and then making it with them using the following recipe. We made one with wheat flour and one with wheat free flour and I wasn't entirely sure which was which when it came out of the oven, a good sign I think! (I guess the paler one was wheat free as they never brown so well). Both cakes eaten within 24 hours so didn't manage to get picture of both together, may have to make more...

Wheat, Milk, Soya and Egg free Parkin

2 dessertspoons vegetable oil, plus some for greasing

50g plain flour or wheat free flour (I used Dove's Farm gluten free bread flour)

1 teaspoon baking powder

1 tablespoon dark soft brown sugar

1/2 teaspoon ground ginger

40g rolled oats

4 dessertspoons Oat/Rice milk

5 dessertspoons golden syrup (squeezy syrup is easier than a tin)

Preheat the oven to 180°C.

Oil and line a small loaf tin.

Mix oats and milk substitute in a bowl and set aside for 5-10minutes.

In another bowl, mix flour, baking powder, sugar and spice. 

Add the oil and golden syrup into the oat mixture and stir. 

Stir the flour mixture into the oaty mixture until well combined. 

Pour into the prepared loaf tin and bake for 25-30 minutes or until risen and golden. Leave to cool slightly before removing from tin. (I was impatient as we wanted it with bedtime oat milk and it fell apart when I tipped it out of the tin - I also didn't bother lining the tin...).