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Gluten Free 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