Gluten Free Malt Loaf

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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!

Step 7

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.

Step 8

Make a foil hat (foil with an expansion fold in it)

Step 9

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.

Step 10

After 30 mins remove the tin foil hat to allow the bake for a further 5-10 mins to brown on top.

Step 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.

Step 12

Enjoy with a cuppa and loads of butter or dairy free spread.