Malt loaf, gooey, squidgy and wheat-free
This is suitable for most people with gluten intolerance but generally most severe coeliacs should avoid barley malt so you can use rice malt instead.
This is a quick easy to make rich fruit cake - you don't need to be gluten-free to enjoy it!
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.
Notes
Store for up to a month in airtight container in fridge.