Gluten-Free Malt Loaf

• 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.

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!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!

Organic Mixed Vine Fruit 1kg (Sussex Wholefoods)

280g Mixed Vine Fruit

Organic Sweet Cherries 250g (Sussex Wholefoods)

100g Sweet Cherries

Dark Agave Syrup, Organic 250ml (Biona)

2 Tbsp Dark Agave Syrup

Organic Coconut Sugar 1kg (Sussex Wholefoods)

80g Coconut Sugar

Organic Apricots 1kg (Sussex Wholefoods)

114g Dried Apricots

Gluten Free Self-Raising White Flour 1kg (Doves Farm)

340g Gluten-free Self-Raising Flour

Bicarbonate of Soda 100g (Sussex Wholefoods)

Half a teaspoon Bicarbonate of Soda

Other Ingredients

2 large eggs, beaten
85g Butter
290ml/half a pint of water

Method

1.  Preheat the oven to 170 degree C/ Fan 160 degree 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.