Sticky Gingerbread Balls

If you live in, or come from Yorkshire, then you must have heard of parkin. It’s a gingerbread traditionally made with oats and treacle, eaten on Bonfire Night, and probably one of my favourite things about autumn. These balls taste like parkin. They have that spiced, warming zing to them and sticky decadent texture. If you have no idea what I’m talking about (you’re probably southern, or American, or just thoroughly confused as to why northerners had to give gingerbread a different name) then just imagine the most beautifully moist, rich, and dense gingerbread you can. Then you’ll be close to parkin. I call them ”sticky gingerbread balls” purely because most of you have probably tried gingerbread before.

These balls use predominantly dried ingredients, excluding the plant based milk (you can use cow’s milk, if you like). This means that they’re fairly cheap and easy to whip up, and then store in the fridge for whenever you require a delicious snack…


  • 4tbsp porridge oats
  • 3 dates, chopped into small pieces (I used dried, but if you have fresh then by all means use them. The texture may become even stickier, so you might want to add 1tbsp more oats. Once I’ve used fresh in this recipe I’ll be able to add a line or two on this)
  • 1/2 cup sultanas
  • 2tbsp plant based milk
  • 1.5- 2 scant tsp ground ginger (this depends on how much ginger you personally like; ginger can be quite hot in large quantities)
  • 1/2tsp ground cinnamon
  • 8 almonds, roughly chopped
  • OPTIONAL: Add in 1tsp of agave or honey to sweeten, just be sure to reduce the milk by 1tsp


  • First step: soak your fruit and almonds. Tip all of the fruit and almonds into a dish, and pour over the milk. Allow to soak for 4-8 hours.
  • Now tip all of your fruit and almonds into the food processor, and pulse it to break it down.
  • Now add in the spices, and the oats. Continue to pulse the blender, until the mixture is well combined, and then allow the food processor the run for longer periods of time.
  • Divide the mixture into six and roll into balls (you can also make 12 smaller balls I you like). Place into the fridge for at least 3 hours to chill and set. They will keep in the fridge for up to four days- enjoy!

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