Hogweed seed parkin!

Hogweed Seed Parkin Ingredients:

400g coconut oil

4 tbsp flaxseed mixed with 8 tbsp warm water

8 tbsp oat or other plant milk

6 tablespoons dry hogweed seed shells – These are the flat disks as you see in the reel. Removed the twiggy bits, but a few don’t really matter as they will be ground to a powder.

400g golden syrup

170g treacle (Or the same of heavily reduced birch syrup, if you are feeling decadent!)

170g light soft brown sugar

200g medium oatmeal

500g self-raising flour

Optional: 3 tablespoons of dried, ground magnolia petals (which have a lovely floral-ginger flavour)

1/2 tablespoon ground ginger (Or more, or less, depending on your taste…or none if you want to go fully wild-spiced!)

2 teaspoon sea salt

Method:

Heat oven to 160C / 140C fan / Gas 3

Grease two deep 22cm/9in square cake tins, or one large equivalent, and line with baking parchment.

Beat the flaxseed 'egg' and milk together with a fork and set aside

Scatter the hogweed seeds on a clean flat baking tray and pop in the oven to toast for 5 minutes

Gently melt the syrup, treacle, sugar and coconut oil together in a large pan until the sugar has dissolved then remove from the heat.

Put the toasted hogseeds into a spice grinder and whizz them to a fine powder.

Mix together the oatmeal, flour, salt, ground hogweed seeds, ground magnolia petals (if using) and ginger and stir into the mixture, followed by the flaxseed and milk, stirring well until combined

Pour the mixture into the tin and bake for 40-45 minutes until the cake feels firm and a little crusty on top

Cool in the tins then run a knife around the edges before flopping it carefully out onto a chopping board.

Stored in an air tight container, it will keep well for a week, and actually improves after about 2 or 3 days, becoming softer and stickier.

Hogseed parkin freezes extremely well.

Eat it as is or gently warm it up.

Save this reel to keep the recipe handy, and share with a friend who would enjoy it!

It's so much fun foraging for cooking ingredients, but please make 100% certain of identification.

#foragingrecipes #foragedfoods #wildfoodrecipes #foragingfun #mindfulforaging