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Member recipe

Vegan Malt Loaf

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Cooking time

Prep: 15 minutes Cook: 50 minutes

Skill level



Serves 12

Slightly lighter on the sugar and suitable for vegans, this sticky treat is sure to beat the shop-bought version every time!

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  • 150 ml hot black tea, brewed for 5 mins
  • 170 g malt extract
  • 40 g dark muscovado sugar
  • 300 g dried mixed fruit (with or without citrus bits)
  • 1 tbsp chia seeds
  • 250 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda


  1. Heat oven to 150C and prepare a 2 lb loaf tin with greaseproof paper.

  2. In a mixing bowl combine the tea, malt extract, sugar and dried fruit.

  3. 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.

  4. 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.

  5. 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.

Comments, questions and tips

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28th Nov, 2017
Brilliant - so good to be able to make a malt loaf now that I cannot eat the commercial brand because of my dairy allergy. This is so good I’ll have to stop myself making it too often or I’ll put on an extra stone in no time.
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