Vegan Malt Loaf Food

STICKY MALT LOAVES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
• Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
• Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
• Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

VEGAN MALT LOAF

Steps:

• Heat oven to 150C and prepare a 2 lb loaf tin with greaseproof paper.
• In a mixing bowl combine the tea, malt extract, sugar and dried fruit.
• In a small cup, combine the chia seeds with 2.5 tbsp water. Leave to thicken for 5 minutes before adding to the fruit mix. Tip in the flour and combine thoroughly.
• Quickly add the baking powder and bicarb and mix quickly before pouring into the tins. Bake for 40 minutes uncovered before baking for a further 10 minutes covered with tinfoil to prevent the top from burning. The loaf should be springy and firm when finished.
• Remove from the tins, wrap the loaf and enjoy within 5 days. Serve plain or warm under the grill before spreading with non-dairy butter or mashed banana.