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.