Malt Loaf

Malt Loaf

By nutritional therapist Christine Bailey

This is a gluten-free, dairy-free and egg-free version of the popular malt loaf. Perfect as a sweet treat after school. Ideally, wrap the loaf in greaseproof paper and leave for a day before eating as the loaf becomes even more sticky. For a gentle spicy flavour try using chai tea bags instead of black tea.

Makes 1 loaf/about 10 slices

Preparation time: 15 minutes
Soaking time: 30 minutes
Cooking time: 45 minutes

200ml black tea
4 tbsp maple syrup
4 tbsp apple purée
2 tbsp black strap molasses
200g raisins
175g gluten-free self-raising flour
60g buckwheat flour
1 tsp xanthan gum
1 tbsp baking powder
Pinch of sea salt

Put the tea, syrup, apple purée, molasses and raisins in a bowl and leave to soak for 30 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 450g/1lb loaf pan.

Put the flours, xanthan gum, baking powder and salt in a food processor, and process briefly to combine.

Pour in the tea mixture and process until it forms a thick sticky batter.

Pour the batter into the prepared tin and bake for about 40–45 minutes, until a skewer inserted into the middle of the loaf comes out clean.

Remove from the oven and leave to cool in the tin.

Once cold wrap in greaseproof and store in an airtight container. The cake will keep for 2–3 days or can be frozen for up to a month.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website or follow her on Facebook and Twitter.

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