Those who have followed me since my early blogging days may recall a quest I once undertook to find a coeliac-friendly alternative to malt loaf. Making gluten free cakes often just involves replacing the flour and adding a little more liquid to compensate for the drying starches; with malt loaf, the essential flavour is, well, malt; i.e. barley.
Why am I revisting this old thing now? Well firstly because at the weekend I attended the Blogfest conference and received a goody bag stuffed full of my old favourite Soreen. Lucky T’s contraband snack box is now overflowing! No fair! And secondly, I am currently learning some new food photography skills with Makelight which I wanted to try out. The ‘dark and moody’ lesson seemed just the ticket for such a sticky, smoky and slightly evil looking recipe; and it was certainly time to replace the snaps I originally took with my iPhone under artificial light.
I hope you enjoy the recipe and photos!
Gluten Free ‘Malt’ Style Loaf
- 200ml strong black tea
- 7 tbsp date syrup (plus a little extra for the top)
- 2 tbsp rice syrup (or other light flavoured thick syrup. Be careful you don’t get ‘rice malt’ syrup which contains gluten)
- 2 tbsp black treacle
- 50g soft brown sugar
- 200g dried prunes (or a mix of your favourite dried fruit)
- 115g gluten free plain flour blend (I use Doves or Infinity Foods)
- 120g buckwheat flour (be careful it’s marked ‘gluten free’ as many are cross contaminated)
- 1 tsp xanthan gum
- 3tsp baking powder
- ½ tsp salt
- Place the prunes, syrups, treacle, sugar and tea into a bowl and leave to soak for 15 minutes.
- Preheat the oven to 180°c, grease and line a loaf tin.
- Place the flours, xanthan gum, baking powder and salt into a food processor, and whizz briefly to combine.
- Add the syrup and prune mixture, and whizz again to form a soft, sticky batter. Splodge this into your waiting loaf tin.
- Bake for about 45 minutes, until a skewer inserted into the centre comes out clean.
- Remove, and paint the top with syrup, and leave to cool in the tin.
- When cool, store in an airtight container for at least a day before tucking in – trust me, it’s worth the wait!
If you don’t have a food processor, you can just as easily mix by hand, I just wanted the pieces of prune to be smaller.