yorkshire parkin
(oatmeal gingerbread) (rev. 
 
1-1/2 cup  (8 oz) medium oatmeal (this
  means ground oatmeal, not rolled oats)
1-1/2 cup  (8 oz) whole-wheat flour
2 tsp  baking powder
1 tsp  ground ginger
1/2 tsp  salt
1/2 cup  (4 oz) apple sauce
1-1/2 cup  (8 oz) unrefined brown sugar
1/3 cup  (5 oz) black treacle (a kind
  molasses
1/3 cup  (4 oz) golden syrup you
  could substitute molasses
  for both of these, i guess.
1   egg substitute,
1/2 cup  (4 fl oz) soy milk
 
parkin is a variety of gingerbread, good warming stuff to eat out of doors 
in cold weather. when i was a child, it was always a firm favourite for 
the firework party on bonfire night each year. this is adapted from my 
mother's recipe. prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by 
spraying with pam. set the oven at 350 deg f (gas mark 4). in a large 
bowl, mix together the oatmeal, flour, baking powder, ginger, and salt. in 
a small bowl or saucepan, mix together the apple sauce, sugar, treacle, 
syrup, and soy milk, and warm slightly to dissolve the sugar. add these to 
the oatmeal mixture along with the egg replacer, and mix together to make 
a soft mixture of a slow-pouring consistency, adding extra soy milk if 
necessary. bake for 40-50 minutes, or until the top springs back when 
pressed lightly with a finger. after it has cooled a bit, but before it 
gets cold, cut it into 2-inch squares in the tin. cool the pieces on a 
wire rack, and store them in an airtight container. it tastes better if it 
is stored for 2-3 days before eating. posted by willi...@vmark.co.uk (pete 
williams) to fatfree digest 
 
 
 
 
(ID: 77630) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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