Panda Parkin Mix – A Proper Taste of Autumn

Bring back the flavours of autumn with this rich, spiced Panda Parkin Mix. A traditional favourite reimagined for the free-from kitchen, it’s sticky, warming, and full of nostalgic flavour — perfect with a cup of tea on a crisp autumn day.

Made with Panda Flour®, this mix is:
✅ Gluten-Free
✅ Low-Carb & High Fibre
✅ No Starches or Refined Sugars

Each 335g mix makes a moist, sticky loaf or 16 portion traybake packed with ginger and autumn spice. It’s the kind of bake that sparks memories — and now you can enjoy it without compromise.

Inulin is used in making the syrup (step 3) so is not added to the Parkin Mix. The required amount of inulin can be added as an option to each mix which will come in a separate pouch, however is only necessary to add this if you don't already have inulin at home.

Method :

• If using dates: remove stones and place in a pan with the water. Gently heat for 10 minutes until broken down.
• Cool slightly, then blend into a smooth paste. Weigh the paste and top up with water to 250g if needed.
• Return to the pan with the cream, butter and inulin. Simmer gently for 10 minutes, then remove from the heat and cool to around 50°C (15–20 minutes).
• Add 335g of Panda Parkin Mix to a large bowl & add the egg and mix well.
• Make a well in the flour mixture and pour in the cooled syrup. Stir with a spatula until combined – the mix will be sticky.
• Press into a lined or greased 8-inch brownie tin.
• Bake at 160°C (fan) for 45 minutes.
• Allow to cool completely before slicing into squares.