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Gluten Free Homemade Malt Loaf, made with my malt substitute paste
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4.71 from 24 votes

Gluten Free Malt Loaf

A delicious sticky gluten free malt loaf flavoured with my not so secret malt extract replacement. Delicious spread generously with butter or a free from spread of your choice and enjoyed with a hot cup of tea.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Tea Time
Cuisine: Vegan
Keyword: Dairy Free, Egg Free, Gluten Free, Malt Loaf, Vegan
Servings: 10 slices
Calories: 211kcal
Author: Glutarama

Ingredients

To make the ‘Malt’ paste

  • 120 g dried prunes
  • 50 g dried figs
  • 2 tbsp black treacle
  • 1 tbsp vanilla extract
  • 50 g butter or butter alternative (I use Flora plant butter)
  • 1 tbsp cocoa powder for deeper colour
  • 150 ml dairy free milk

To make the ‘Malt’ Loaf

  • 200 g gluten free self raising flour
  • 50 g coconut sugar or dark brown sugar
  • 1 egg(s) or chia seed egg
  • 1 tbsp baking powder
  • 100 g currants

Malt Loaf Glaze

  • 1 tsp treacle
  • 1 tsp water

Instructions

  • To make the 'malt' paste add all the paste ingredients; prunes, figs, treacle, sugar, butter (or alternative), cocoa and vanilla to a blender and blitz until smooth.
  • Add the egg (or chia seed egg made from 1tbsp chia seeds and 3tbsp water) and milk to the blender and mix to combine, finally add enough warm water to loosen the paste and blitz one last time. Transfer 'malt' liquid to a large bowl.
  • Next add the currants and finally sift in the flour and 1 tbsp of baking powder, fold quickly to combine, the mixture will form a thick sticky batter
  • I chose to use a 2lb loaf tin for this recipe, I imagine a 1lb tin would also work as there is not a huge rise on this bake, but you might lose the familiar malt loaf shape? I then sprayed the loaf tin with an oil spray and coated the sides with a little flour mix to prevent sticking and aid the bake in rising.
  • Once you've added the mixture to the tin, smooth down the batter with the back of a wet spatula, this will create a more appealing finish on the loaf.
  • While you set to work on the washing up (!) allow your loaf to prove in a warm place for 20mins. Today's warm place was in the garden in the sunshine!
  • The loaf will not rise very much (if at all) but have faith. Using a palette knife or spatula, free the sides of the dough from the loaf tin to help the bake to rise evenly as possible.
  • Make a foil hat (foil with an expansion fold in it)
  • Place the tin with the foil hat onto a baking tray in the oven on 220°C/200°C Fan/Gas 7 and set the timer for 30 mins.
  • 10. After 30 mins remove the tin foil hat to allow the bake for a further 5-10 mins to brown on top.
  • 11. Remove from the oven and allow to cool slightly before glazing with 1tsp treacle mixed with 1tsp water, this is quite a dense loaf so the cooling process takes a bit longer than average.
  • 12. Enjoy with a cuppa and loads of butter or dairy free spread.

Nutrition

Calories: 211kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 427mg | Fiber: 4g | Sugar: 20g | Vitamin A: 310IU | Vitamin C: 1.6mg | Calcium: 130mg | Iron: 2.1mg