Bonfire night bites

These Parkin bites are most definitely a treat but a great paleo alternative to traditional sugar laden cake enjoyed on bonfire night. Parkin originates from Yorkshire and is famous for it’s warm ginger flavours. Make your own healthy version here and swerve the treacle toffee.

Ingredients

• 8 dates
• 3 tbsp water
• 12g root ginger – grated (Tip – freeze ginger in advance – it’s much easier to grate!)
• 3 medium ORGANIC eggs at room temperature
• 2tbsps date syrup
• 1 cup ground almonds
• 1 tbsp almond butter
• 2 large carrots – grated
• 1 apple – peeled, cored & grated
• 1 tsp Baking soda
• 1 tsp ginger powder
• ½ tsp ground cloves
• 1/4tsp salt

Method

1. Preheat oven to 180 degrees

2. Put dates in a bowl with 3 tbsps water & heat in microwave for 1 minute. Mash with a fork until well combined & heat for another 30 secs. Grate fresh ginger into the date mixture.

3. Whisk eggs with date syrup for 3 mins with an electric whisk. Stir in dates, almond flour & butter & whisk again. Then add grated carrot & apple and other dried ingredients. Stir until well combined.

4. Pour into a greased square baking pan (20 x 20cm) & bake 25mins at 180. Test with a skewer to make sure it is set in the middle. Leave to cool a little in the pan & then turn out onto a plate & wait until it is completely cooled before frosting.

5. Although you could leave it like this, why would you, when there’s so many more labour intensive things you could do to dress it up and make it really mouth watering!

Adding frosting?

Frosting ingredients

• 1 tub Co yo yoghurt – at room temp
• 25g organic salted butter (room temp)
• 8 tsp local organic honey
• 1 tsp cinnamon

Combine all ingredients in a bowl with an electric whisk. Try to refrain from eating half of it before you ice the cake!

To assemble the gingerbread squares as shown – simply cut into 4×4 pieces, dollop a generous helping of icing on top and squoodge on a pecan in the middle. Pop into the fridge for at least 30mins for frosting to firm up.