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Gluten Free "Malt" loaf

A moist rich fruit loaf for those missing the comfort of an old favourite

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200g seedless raisins

300 ml freshly brewed tea (you will need 275ml of liquid) I use Earl Grey

50g dark Moscovado sugar

200g plain gluten free flour 

100g ground almonds

85g Teff flour 

1 tsp xanthan gum

1/2 tsp salt

1 tbs baking powder

1 egg (or substitute if vegan)

75ml black Treacle

50g maple syrup (plus a little extra for glazing)


Soak the raisins in the 300ml of freshly brewed tea. overnight is best

Preheat oven to 170 C. Grease a large loaf tin with butter or sunflower oil and set aside.

Combine all of the dry ingredients, flour, sugar, ground almonds, salt, xanthan gum and baking powder in a large bowl. Mix well to combine.

Drain the soaked raisins reserving the liquid. Weigh out the liquid and top up with additional water to measure 275 ml.

To the 275 ml of liquid, add the molasses and 50g maple syrup. Add the liquid to the dry ingredients, along with the egg. Mix gently to combine and then add the raisins, followed by the melted butter. Mix gently to combine and pour into the prepared tin.

Bake for 45 minutes until baked through. A knife inserted in the middle should come out clean.

Glaze generously with maple syrup while still warm.

Leave to cool completely before slicing. Its best to leave the loaf to mature for a minimum of 24hours to get the best flavour and texture, but I know this is asking a bit much. In between snacking, keep the loaf wrapped in tin foil to prevent it from drying out.

The loaf pictured is Gluten,Dairy and Egg free

Added by: KitchenWitch

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