Fruity Vegan Malt Loaf
This is a nutritious but tasty version of the traditional super squidgy malt loaf - but it's much healthier, and has a better texture.
Equipment
- 1 2 lb loaf tin
- 1 Digital scales
- 1 electric whisk
- 1 medium sized bowl
- 1 large sized mixing bowl
- 1 silicone pastry brush
Ingredients
- 200 g raisins
- 100 g chopped pitted prunes
- 100 ml strong hot black tea hot black tea
- 160 g malt extract reserve 10g for the top
- 10 g maple syrup.
- 100 g dark brown sugar muscovado is best
- 60 ml unsweetened non-dairy milk oat milk is best
- 1 ½ teasp baking powder
- ½ teasp bicarbonate of soda
- ¼ teasp salt
- 115 g white self-raising flour
- 115 g wholemeal self-raising flour
- 50 g aqua faba chick pea water – if not using add extra 50ml of tea.
- 10 g flax seed finely milled if not using add extra 10g of flour.
- 10 g chia seed finely milled if not using add extra 10g of flour.
Instructions
- chop the dates into fairly small pieces - around 8 pieces per prune
- Put the raisins & chopped prunes in a medium sized bowl
- I found using 2 teabags and 135g of water, gave 100g of tea if you squeeze the tea bags to get all the tea out. BTW 1g of water based liquid is the same as 1ml - so weighing is the easiest method.
- Weigh the tea & oat milk and heat in the microwave until around 90°C
- pour over the hot tea, and heated milk (give it 30 to 40 sec in a microwave), stir well, cover & set aside to soak for 15 minutes or so.
- To a large mixing bowl, add the 2 flours, the milled seeds, salt, baking powder, bicarb of soda and mix well to break up any lumps.
- After this stage preheat the oven to 170°C convection/150°C fan.
- Brush an approx 20L x 10W x 10H cm or similar sized loaf tin (2lb) loaf tin with oil or margarine and line the bottom with a single piece of greaseproof paper cut to size.
- Whip the aqua faba with an electric whisk until very white and stiff – should be around 400ml in volume after whipping.
- When the dried fruit mix has soaked for 15 mins, add and stir in the 150g of malt extract and 100g of brown sugar until well combined.
- Pour the soaked fruit mixture along with the whipped aqua faba into the large bowl with the dry ingredients.
- Whisk well with an electric whisk. You can do it by hand, but it takes longer.
- Check the oven is up to temperature, then pour the batter into the bottom lined loaf tin and bake for approx 1 hour. Should be firm to the touch and a cake tester inserted into the centre comes out cleanly.
- Brush the hot loaf with the malt extract & maple syrup mixture. A silicone or pastry brush is best for this.
- Leave the malt loaf to cool completely in the tin before turning out.
- It’s best to slice it as you go – keep the end piece on the end to keep it moist. Store in an airtight container in a cool place (but not the refrigerator).
Tried this recipe?Let us know how it was!