Parkin {gluten-free, vegan}

Parkin is the most moreish treat in your cake tin, sticky, chewy and laced with spices. This vegan and gluten-free take on this classic British bake is studded with stem ginger and has a non-traditional but irresistible tangy lemon icing.

side view Ginger Parkin on a wire rack

Who can resist a glorious chunky piece of homemade parkin? This is a real homely bake which 

What is Parkin?

Yorkshire Parkin is a traditional British bake made with chewy oats, butter, milk, golden syrup and plenty of gingery spice.

Why is this Parkin a little bit different?

If you are a traditional Yorkshire lad or lass then you’ll probably be shuddering in terror. Not only have we removed all the butter from your parkin but we have also studded it through with stem ginger and drizzled it in a tangy blanket of lemon icing.

I promise though, once you forgive my blatant flagrancy of the word ‘parkin’ you will learn to love these little changes. This gluten-free vegan Parkin is a lighter version and the zesty lemon gives a lovely textural and tasty balance. Don’t worry though, I haven’t messed around with the thick oozy golden syrup which is what gives parkin its personality.

And I think we all agree that anything which includes little nuggets of stem ginger throughout is a little bit special.

READ MORE >>> Homemade Stem Ginger in Syrup

Overhead shot of Parkin on a wire rack with a knife

Why is Parkin such a brilliant bake?

  • It’s difficult to find anyone who can resist the charms of parkin.
  • It’s a bit like gingerbread but stuffed with a lot of oats so is a little chewier.
  • The golden syrup used in the recipe makes the treat gloriously sticky.
  • Chewy, sticky, packed with spice and definitely homely. 

Overhead shot of Parkin on a wire rack

Gluten-Free Parkin

In order to make this Parkin gluten-free we need to switch out the regular flour for a few gluten-free favourites:

  • Sweet Rice Flour – we double down on the chewy texture of the parkin by using sweet rice flour. This flour was absolutely made for this bake!!
  • Oat Flour – It makes sense, this is a bake whose main ingredient is oats. Why not use oat flour for more butterscotch flavour.
  • Tapioca Flour – we need this starchy flour to help hold everything together.

How do you make a Vegan Parkin?

Traditional Parkin is made with butter and milk but switching up some of the ingredients to make a vegan parkin is no hardship.

  • Instead of the butter we use melted coconut oil which gives a lovely lightness to the bake.
  • Swap the milk for any non-dairy milk of your choice. I use almond milk but really the choice is yours.

READ MORE >>> Homemade Almond Milk

How long does Parkin last?

Parkin just seems to last and last, as my Mum can attest to having forgotten about the parkin she had stashed in her handbag and re-discovering it 5 days later.

Parkin definitely improves after a couple of days of resting in the cake tin as it gets more sticky. If you don’t want to eat it straightaway then I would recommend leaving it whole and only cutting into pieces when you want some. Although you will find it difficult to restrain yourself.

side view of Parkin on a wire rack

I urge you to give this Gluten-Free and Vegan Parkin a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Parkin {gluten-free, vegan}

Parkin is the most moreish treat in your cake tin, sticky, chewy and laced with spices. This is a vegan and gluten-free take on a classic British bake with a tangy lemon icing.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Cake
Cuisine: British
Servings: 12 squares
Calories: 451kcal

Ingredients

Stem Ginger Parkin

  • 300 g golden caster sugar
  • 125 g sweet rice flour
  • 100 g oat flour
  • 35 g tapioca flour
  • 185 g gluten-free oats
  • teaspoons ground ginger
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 300 ml almond milk
  • 3 tablespoons golden syrup
  • 165 ml coconut oil
  • 1 tablespoon cider vinegar
  • 3 balls preserved stem ginger finely chopped

Lemon Icing

  • 225 g icing sugar
  • zest and juice of 1 lemon

Instructions

  • Pre-heat oven to 150°C and line and grease a 20cm square baking tin.
  • In a large mixing bowl whisk together the sugar, flours, oats, ginger, bicarbonate of soda and salt and set aside for a minute.
  • Take a medium sized saucepan and pour in the almond milk, golden syrup, coconut oil and cider vinegar. Turn onto a gentle heat and stir the ingredients together until everything has melted together.
  • Pour the wet ingredients into the dry ingredients, along with the stem ginger and beat well with a wooden spoon.
  • Pour the mixture into the baking tin and bake for 40-45 minutes.
  • Remove from the oven, leave the parkin to settle for ten minutes then carefully turn out onto a wire rack to cool completely.
  • Make the icing by beating together the lemon juice and zest with the icing sugar until the icing is pourable.
  • Pour the icing over the cooled parkin, leave to set and then cut the parkin into 12 squares.

Notes

* A lot of gluten-free oats are of the rolled or jumbo variety but that doesn’t work as well for this recipe. Look for gluten-free porridge oats which are a finer oatmeal give the best texture as the oats are able to become a part of the cake without being too granular. I use Nairn's Gluten-Free Porridge Oats

Nutrition

Calories: 451kcal | Carbohydrates: 75g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 269mg | Potassium: 105mg | Fiber: 2g | Sugar: 47g | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.1mg

Bangers and Mash

Nothing beats the warm comfort of a bowl of Bangers and Mash, especially if the potatoes are mashed with lashings of brown butter and apple cider onion gravy is ladled liberally on top then all served with sweetly salted caramelised cinnamon granny smiths.

A traditional Bangers and Mash - warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths

This Saturday is bonfire night, although since I have the market stall this weekend and will be baking all Saturday, we are delaying our celebrations until next week and joining my in-laws for the firework display in Ely over the cathedral. It will be Cole’s first bonfire night and I think he is going to love it. Or be scared senseless by the cracking bangs and terrifying shower of fire, forever scarred by the experience which will lead to nightmares and nervous tics, meaning we’ll all be in therapy when he reaches his teens. I’m gunning for the former.

Bonfire Night

It is absolutely obligatory to have sausages on bonfire night, I guess traditionally the sausages were roasted on the fire. I remember being bundled up in winter woollies clutching at my sausage in a bun, enamoured by the glittering hiss of the guy sizzling on the bonfire. Seeing a bonfire at firework displays, especially in London, is a rarity due to health and safety, hopefully Ely won’t let us down. Sausages though are definitely a must, oh and a cup of hot apple cider. We need to keep warm in the frosty November air.

A traditional Bangers and Mash - warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths

This recipe is the best of those two traditions. The sausages are simply roasted but the mash is made infinitely more superior by using brown butter which was a tip I garnered from Half Baked Harvest and I’m now going to implement every time I mash a potato. The taste is amazing.

The apple cider gravy is the only part of the meal where you might have to pay a bit of attention if you are not well versed in gravies. Gravy might have been the very first thing I learnt to cook as it was so vital to our Sunday roasts growing up. The consistency of your gravy probably depends on what part of the country you grew up in, the further north you get the thicker it is. I’ve had gravies you can pretty much stand a spoon up in and my Nan was from Liverpool so hers took some beating. I always err on her side for my Bangers and Mash, this is not a time for sophistication. The only advice I would adhere to here is to use proper dripping and meat stock. Although you could substitute with butter and vegetable stock (never a stock cube – please!!) the difference is immeasurable. Sorry veggies and vegans.

A traditional Bangers and Mash - warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths

I always have dripping in the fridge, again my Nan was from Liverpool, and we would think nothing of dripping on toast as a teatime snack. I cook a Sunday roast every weekend and after the meal has been done, before the washing up has been started I scoop out all the meat dripping from the roasting tin and store it in a jar in the fridge. Then we (this is usually Luke’s job) place the meat bones, along with some veg and lots of water, in our stock pot so the stock simmers away nicely on the Sunday evening. That way, we always have the makings of gravy on hand for any Bangers and Mash emergencies.

The final piece of the puzzle is the caramelised apples, they take moments so are worth the extra five minutes. They are cooked quickly with butter and sugar to retain a bit of bite then sweetened with a pinch of cinnamon.

A traditional Bangers and Mash - warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths

I can’t wait to share fireworks night with Cole, I have a bank of lovely memories of this time of year and hope he’ll have just as many. Although regardless of the fireworks, I know he’ll go crazy for the Bangers and Mash.

A traditional Bangers and Mash - warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths

Bangers and Mash with Apple Cider Onion Gravy and Caramelised Cinnamon Apples

Warm and comforting roasted sausages on a mound of brown buttered mashed potato, thickly ladelled with apple cider onion gravy and adorned with sweetly salted caramelised cinnamon granny smiths
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Irish
Servings: 4 people
Calories: 1278kcal

Ingredients

  • 8 sausages from the butcher, gluten-free or non gluten-free

Caramelised Cinnamon Apples

  • 2 granny smith apples sliced
  • 1 tablespoon butter
  • 2 teaspoons icing sugar
  • ¼ teaspoon cinnamon
  • pinch of salt
  • squeeze of lemon juice

Brown Buttered Mash

  • 1 kg red potatoes peeled and halved
  • 125 g salted butter
  • salt and pepper to taste

Apple Cider Onion Gravy

  • 20 ml dripping or butter
  • 500 g onions peeled and sliced
  • 1 tablespoon apple cider vinegar
  • 50 g salted butter
  • 50 g all purpose flour gluten-free or non gluten-free
  • 400 ml chicken or beef stock
  • 150 ml apple cider
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon dijon mustard

Instructions

Sausages

  • Place the sausages in an oiled roasting tin and then into an oven pre-heated to 170° C. Roast for 20-25 minutes until the sausages are golden and juicy.

Gravy:

  • Melt the dripping, then add the onion slices and heat on medium until the edges are beginning to catch in the pan.
  • Pour in the apple cider vinegar and stir well, continue cooking on medium until the onions are turning golden brown.
  • Stir in the butter until melted then add the flour, mixing well until the flour has absorbed all the fat. Continue cooking for 10 minutes to let the roux take on more colour.
  • Pour in the stock very slowly, stirring all the time to remove lumps until it is beginning to resemble gravy. Once you’ve added all the stock then pour in the cider in the same way.
  • Add the bay leaf, thyme and stir in the dijon, bringing the gravy up to a gentle boil. If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
  • Simmer for 10 minutes then remove from the heat.

Mash:

  • Place the potatoes into salted boiling water and boil for 20 minutes until soft.
  • Remove the potatoes then pass them through a potato ricer.
  • In a small saucepan melt the butter until browned, making sure to remove from heat before the nutty brown bits start to burn.
  • Stir the brown butter into the mash and season well.

Apples:

  • Melt the butter then add the icing sugar, cinnamon, salt and lemon juice and then add the apple slices.
  • Fry for about 5 minutes until the apples are beginning to colour then remove from heat.

Nutrition

Calories: 1278kcal | Carbohydrates: 83g | Protein: 36g | Fat: 90g | Saturated Fat: 42g | Cholesterol: 232mg | Sodium: 1636mg | Potassium: 1995mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1400IU | Vitamin C: 37.3mg | Calcium: 91mg | Iron: 5mg