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Gluten-free flax and buckwheat maltloaf

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Baking, Snack
Cuisine: Dairy-free, Digestion-friendly, Gluten free, Saturated-fat free, Wheat-free
Ingredients Method Notes

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

Method
 

  1. 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
  2. While fruit is cooking weigh out buckwheat, baking powder, spice and salt into a bowl.
  3. Lightly grease a 1lb loaf-tin or baking tray, or line with baking parchment. Set oven to 170 Centigrade.
  4. Add malt extract and molasses, rewarm so that it's liquid and easy to pour.
  5. Add linseed to warm fruit, malt and molasses and stir.
  6. Pour fruit, linseed and molasses etc, (it'll be quite thick) over dry ingredients and stir.
  7. 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.
  8. 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.
    Gluten-free flax and buckwheat maltloaf buttered.

Notes

Store for up to a month in airtight container in fridge.