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Everyone can enjoy a slice of gluten-free malt loaf!

Gluten-Free Malt Loaf - Recipe

  • Moist and fluffy - not rock hard!
  • Uses the easy self-raising flour mix.
  • Full of fruit.
  • Great for breakfast or tea-time.
  • Can easily be adapted to add nuts, or different fruit.
  • Devised and baked by Caroline Fernandes.

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This recipe makes two small loaves or one large loaf. We chose Dark Agave to add sweetness because it has a mild malty type flavour. It's the closest thing we have found so far that can keep the recipe gluten-free.

There's plenty of juicy fruits in this recipe to keep the loaf moist and it's light enough to enjoy more than one slice at a time!

Ingredients:

- 280g Mixed Vine Fruit
- 100g Sweet Cherries or Raisin Heaven
- 85g Butter or Pure Coconut Butter cut into pieces
- 290ml/half a pint of water
- 2 Tbsp Dark Agave Syrup
- 80g of Coconut Sugar
- 114g of Crazy Jack Apricots (or use the normal organic apricots and soak them for a bit).
- 340g Gluten-free Self-Raising Flour
- 2 large eggs, beaten
- pinch of salt
- ½ tsp of Bicarbonate of Soda


1) Preheat the oven to 170°c/ Fan 160°c/ Gas Mark 3.

2) Grease and line two medium bread tins - ours measured approximately 15cm x 10cm/6inch by 4inch at the widest part.

3) Put the fruit, butter, agave syrup and water into a saucepan and bring to the boil. Simmer for 5 minutes, then allow to cool a little.

4) Sift the flour, then add bicarbonate of soda, salt and sugar into a large bowl or straight into a food processor. Stir/blend.

5) Pour in the warm fruit mixture and then add the beaten eggs. Mix well.

6) Transfer the mixture evenly between the two tins. Then spread the mixture evenly within each tin. To produce a flatter, less domed loaf, make a well in the centre of the loaf mix.

7) Bake in the centre of the oven for 30 minutes. Then check and cover with foil and bake for a further 30-40 minutes.

8) Remove from the oven and allow to cool slightly. Turn the tins upside-down and gently tap the base of each tin to release each loaf.

9) Serve warm with a little butter, coconut butter or vegetable spread. Stores well in an airtight container or in the fridge for 3-5 days.


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