The ‘NOT’ Malt Malt Loaf !!

When there is an iconic bake that has the biggest ‘Red Flag’ on it for dietary reasons it gets me to thinking 🙈🙈🙈

Malt loaf………. full of Barley Malt and all things Gluten, but why should I miss out on this National Favourite

So the mission was set…….try to replicate use nothing too adventurous and try to make it work was the plan !!

Luckily for me the taste of Malt loaf is one of those things that has stayed in my memory vault, most likely due to the fact is is a staple here. One some of you may not have heard of it. But one I can tell you you need it in your baking arsenal, I can assure you.

I made my first successful once earlier in the year, but this bake screams Autumn and Winter, though you find it in lunch boxes all year round

This bake Originated in Scotland APPARENTLY, some scrupulous bloke decided to usurp a British Patent with some technical explanation I don’t understand 😂😂. If you get the need do your own research cos i really gave up at that point. 😂

The thing about this bake is the later development in 1910 by a John Rahbek Sorenson and Mr Green. that gives us the bake we know as Soreen and the way we see Malt Loaf for what it is today

Problem is they are a canny pair and the recipe is secret 🙈🙈 so with that I’ve no chance of picking at the label for clues , they have ways of labelling ingredients to protect the product………so Im left with free rain

So I need malt loaf taste with squidgy texture……. the texture is important but I am also NOT making a manufactured bake , this is a home bake it has to stand on its own as ‘better’

The secret ingredients ………Ground Mace and Buckwheat flour ( no wheat in buckwheat flour its not wheat, a grain its a seed in reality. but make sure your brand is GF certified as many can have heavy cross contamination .) 😜😜😜

Now I’m going to tell you this only once…….do not use more Ground mace than stated and DO NOT put your finger in the Ground mace and taste it …….it really really isn’t worth the assault on your taste buds and the amount of water you need to drink to remove it …….

My ‘ NEW Apprentice’ told me …..( boy shes trouble this one…..always naughty …..never does as shes told I told her not to !!!!)

Now back the the bake……can I describe it …..no 🙊

Soft , delicious and something different to the standard Tea Loaf , low in fat and refined sugar ( yes it has some but not much for a 2 pound loaf ) but then again I didn’t say it was refine sugar free did I 😜😜😜

Right lets bake and if you haven’t got a food processor then time to ask Santa for one just to make this loaf …..but i have told you before, digital scales and a processor are a necessity in intolerance baking (you don’t need to spend a fortune mines cheap….maybe Santa will buy me a new one if I’m not on the naughty list 🙈🙈🙈)

There you go….you really do need to make this………

Remember leave it overnight and after that it just gets better and better

Just think how healthy and ‘regular ‘ you will be with all those prunes 😂😂😂😂 you honestly didn’t think i would miss out on point of fact 🙊🙊🙊

Time for some pics now I’ve talked about bowel habits on a baking post…..you can tell I’m a theatre nurse 🙈🙈🙈

Hope you enjoyed the post.

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Until Next week

💜💜💜💜💜💜💜💜💜💜💜BYE💜💜💜💜💜💜💜💜💜💜💜💜