Flaxfarm
Malt loaf, gooey, squidgy and gluten-free
Luscious gooey malt loaf
One of the things I miss most being wheat-free, cereal-free and gluten-free is the gorgeous Soreen malt loaf; but now I have made my own and it’s just right. I love the flavour combination of slightly, burnt raisins and malt. All squidgy and gooey served with a good spread of best butter; it’s worth the calories. Just the thing with a cup of tea in the afternoon, elevenses or whenever you need some malty sustenance. So scrummy after all these years without malt loaf.
Loaf or traybake
If you don’t have a loaf-tin no matter, just use a baking tray. I find the traybake an excellent option as it doesn’t cry out for butter like the loaf. 😉
Superior sports energy
Malt is an amazing and technically superior sports food because unlike other sugars which break down into glucose and fructose, which is what gets stored as fat, malt breaks down only into glucose which is used for energy, Ideal during endurance sport – or hard work in the garden – when fuel reserves are low. Add to that omega-3 from the ground flaxseed and vitamin b from the buckwheat it’s a lot of superfood in a cake. I take it out as an energy top up on long walks or runs.
Malt loaf, gooey, squidgy and wheat-free
Ingredients
- 135 ml Hot strong black tea
- 150 g Dried fruit, raisins, sultanas, or prunes
- 150 g Malt extract
- 25 g Organic black strap molasses Optional
- 80 g Flax Farm Gold Ground Linseed Gold or Bronze
- 80 g Buckwheat flakes, or flour, rolled oats or other gluten-free flour or flakes
- 1-2 tsp baking powder
- A small pinch Sea or Himalayan rock salt Optional or to taste
- A good Pinch Mixed spice
- 1 Large egg or 2 egg whites
Instructions
- Add tea to dried fruit in a saucepan, cover, bring to boil and keep hot until fruit is nice and plump. About 5 -10 minutes
- While fruit is cooking weigh out buckwheat, baking powder, spice and salt into a bowl.
- Lightly grease a 1lb loaf-tin or baking tray, or line with baking parchment. Set oven to 170 Centigrade.
- Add malt extract and molasses, rewarm so that it's liquid and easy to pour.
- Add linseed to warm fruit, malt and molasses and stir.
- Pour fruit, linseed and molasses etc, (it'll be quite thick) over dry ingredients and stir.
- Then add egg mix quickly and place in loaf tin or you can spread in a baking tray and cook as traybake. Bake at 170C for about 30 minutes or 20 minutes if on a baking tray, until firm to touch and lightly browned (yes, I know it starts brown too!) . Check, do not let it overcook.
- Cool. Wrap it up or put in airtight container in the fridge and leave for a day or two, it becomes easier to slice next day and improves with time.
