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Iron rich Parkin cake

November 10, 2017

Iron rich Parkin cake

Iron rich parkin cake

My Sunday restorative yoga class this month, fell on Bonfire night, so I decided to try and make a healthy, gluten free version of Parkin cake. I discovered a jar of blackstrap molasses lurking in the back of the cupboard and thought it might be a good alternative for treacle, but had know idea what it was, other than, it must be healthy because I bought it from the health shop!! After spooning the required amount out, licked the spoon (as you do, with cake mixtures, lol) and it tasted like iron flavoured licorice. Research on the internet revealed it’s from sugar cane and is the by product once all the sugar is extracted…the bit they ‘throw away’ and is loaded with a huge amount of nutrients, including iron, magnesium, vitamin B6. look at Healthline, if you want some more info.

 

I love this amazing stuff, as I’ve become iron deficient recently with an everlasting period!! and we all could do with more magnesium in our diets…..and this cake is DELICIOUS

 

Ingredients:
100 g gluten free porridge oats
100 g gluten free self raising flour
50g coconut sugar or date syrup
100 g black strap molasses
50 g butter
6 tablespoons of oat milk (or other milk alternative)
1 egg
3 tsps ground ginger

1 tsp cinnamon & 1 tsp nutmeg

Instructions: 
  1. Preheat oven to 160C. Grease a 20 x 20 cake tin and lin with parchment.
  2. Melt molasses, butter and milk in a saucepan over a low heat, don’t let it boil.
  3. Put oats into a blender to mill them, pour into a bowl and add flour, sugar and spices.
  4. Once your molasses mixture has melted together, add this to the dry ingredients and stir.
  5. Add your beaten egg, and give it all a good stir, add more milk if necessary it should be like cake batter. Pour your cake mixture into the tin.
  6. Bake for about 30 minutes. Take out and allow to cool before tipping out of tin,  onto a cooling rack. Cut into generous squares and wrap in parchment.
  7. If you can wait that long, leave the cake to mature for a couple of days. It will keep for up to a week in an airtight container.
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