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Sticky malt loaf

We love a warm, sticky malt loaf… but the original version is full of refined sugar and white refined grains. If you’re after an alternative, healthier version without a compromise on taste, look no further! This one is a twist on the original – and is beautifully sticky in the middle.

Malt loaf

You’ll need:

Coconut oil, for greasing

150ml hot tea – we used organic rooibos

170g raw honey or maple syrup, plus extra for glazing

85g coconut palm sugar

300g mixed dried fruit

2 large eggs (or vegan egg substitute)

250g spelt flour

1 tsp baking powder

½ tsp bicarbonate of soda


  1. Heat the oven to 150C.
  2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
  3. Pour the hot tea into a mixing bowl with the honey/maple syrup, palm sugar and dried fruit. Stir well, then add the eggs.
  4. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins.
  5. Bake for 50 mins until firm and well risen. While still warm, brush with a little more honey/maple syrup to glaze and leave to cool.
  6. Remove from the tins. It gets more sticky after wrapping and keeping for 2-5 days. Serve sliced.


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