Malt Loaf

Sliced up and ready for the trails

This is one of the easiest recipes I know and is something I make once a week. It is also very versatile. You can add whatever fruits and nuts you like and change it according to your needs. Lots of candied fruit for a high carb snack to keep you going out on the trails or lots of nuts and seeds for a post workout protein feed.

Be careful with which nuts you use, you need them to be soft enough to slice when you come to cut the loaf. Brazil and Hazel nuts cause a mess, but maybe that doesn’t matter J

You can also change the type of flour you use and save a ¼ cup for maca powder, quinoa flour or other exciting health foods – go mad and see what works for you and then let me know.

One of my favourites is Walnut, Sour Cherry and Candied Papaya.

  • 2 cups of All-Bran
  • 1 cup sugar
  • 1 cup mixed fruit and nuts
  • 2 cups milk alternative
  • 2 tsp cinnamon
  • 2 cups self-raising flour

Mix all ingredients apart from the flour in a bowl and leave it for 30min to an hour. Give it a good stir and fold in the flour.

Pour it into a loaf tin (or two smaller ones) and bake for 90 minutes (a little less if you are making two small ones). 150 oC

I have one in the oven at the moment – picture to follow.

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8 thoughts on “Malt Loaf

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  5. Thanks for posting this recipe!! I wanted to find a malt loaf recipe that didn’t require malt extract or malt syrup because my local supermarket doesn’t stock it and then I stumbled on to this page.
    Just baked a loaf but subbed 1.3 cups of molasses for the sugar and for the flours, used half self-raising flour, half buckwheat. Superb!! 🙂

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