A great tasting Malt loaf.
225 g Strong black tea
75 g Date paste
2 tbsp Date syrup
2 tbsp Treacle
50 g Soft Brown Sugar or sugar substitute
200 g Prunes
100 g Gluten free Plain Flour
1 tsp xanthan gum (do not add if your blend already contains it)
100 g Buckwheat flour
30 g Almond flour
1 tbsp Baking Powder
1/2 tsp Salt
1/4 tsp ground Mace
50 g Sultanas or mixed vine fruit
Zest of one medium Orange
Pre heat oven to 170 C Fan / 180 C standard
2 lb loaf tin or 2 x 1 lb.
Grease and line tin
Make strong tea and leave to brew for 5 minutes, then remove and squeeze out the teabags
Add the Prunes, Sugar, Date syrup and Treacle to the tea and leave for 15 minutes
Add GF Flour, Buckwheat Flour, Almond flour, Baking powder, Xanthan gum, Salt and ground Mace to a food processor and blitz for a few seconds to mix
Add the prune mixture to the dry ingredients
Add the Orange zest
Blitz in the processor for about 30 seconds until very well blended
Add the Sultanas and stir (do not blitz)
Put mixture in the loaf tin and smooth the top
Bake in the oven for 40 minutes until a cake tester comes out clean
Remove from the oven
Leave to cool in the tin
Tastes best the next day
Added by: J LEVY
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers