This vegan malt loaf recipe from Matt Pritchard’s Dirty Vegan cookbook was the one which intrigued writer Lizzie the most. Mainly because it used tea! There are so many plant-based sweet treats available now but a lot of them are rather sickly sweet – this is quite different and also pretty dense so a slice or two will fill you up.
The best thing about this recipe is that you can also switch out some of the fruit to make this unique to you / what you’ve got at home.
Vegan Malt Loaf Recipe
Prep: 10 minutes, plus 30 minutes soaking Cook: 50 minutes
- sunflower oil, for greasing
- 220ml black tea
- 150g malt extract
- 100g light brown muscovado sugar
- 125g raisins, chopped
- 50g prunes, chopped
- 50g dried figs, chopped
- 2 tablespoons ground chia seeds
- 250g wholemeal plain flour
- ½ tablespoon baking powder
- small pinch of sea salt
- Preheat the oven to 180˚C (Gas Mark 4). Oil a 20 × 10cm loaf tin and line it with baking paper.
- Place the tea, malt extract and sugar in a saucepan. Heat gently until the sugar has dissolved. Set aside.
- Add the fruit and chia seeds to the tea and leave to soak for 30 minutes.
- Sift the flour and baking powder together into a large bowl. Add the salt. Gently fold in both the fruit mixture and the malt mixture until completely combined.
- Transfer the batter to the loaf tin. Smooth and level out the top using the back of a spoon. Bake for 30 minutes, then remove the tin from the oven and cover the top with kitchen foil to prevent burning. Return the tin to the oven and bake for a further 20 minutes or until firm.
- Leave to cool in the tin, then turn out the loaf and wrap it in greaseproof paper.
- The malt loaf is best left to mature for a few days before serving.
If you like this recipe, it’s pretty much guaranteed you’ll like the red pepper goulash or the chickpea kickshaws. If that’s not enough for you, Dirty Vegan is available to buy from Amazon.