With a nod to Soreen, whose malt loaf contains whey/milk, this delicious bread is a great substitute if you’re vegan, vegetarian or dairy-free. It could easily be made gluten-free too, by swapping the flour and oats for gluten-free brands.
It has a dense, close texture (not quite as squidgy as malt loaf) and a faint hint of cinnamon spice.
It’s perfect for breakfast, brunch, school-day lunchboxes and late night snacking!
- ½ cup oat flour (it’s easy – just blend a half-cup of rolled oats in blender or food processor!)
- 1½ cups plain flour
- ½ cup caster sugar
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp baking soda
- 2 large, ripe bananas
- ¼ cup plant milk (eg soy, almond)
- ½ tsp vanilla extract
- ¼ cup maple syrup
- A handful of chopped walnuts
- 1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water, leave for 10-15 mins)
- 1 cup blueberries
1. Pre-heat the oven to 190C/375F
2. Make the oat flour – just put the rolled oats in the food processor and whizz them up until they turn into a fine flour. Then add all the other dry ingredients (ie flour, sugar, spices and baking soda) into your food processor and blitz them for a few seconds to mix them together.
3. Now add the rest of the ingredients except the blueberries. Blitz again to mix everything. It will turn into a thick dough – you may need a drop more plant milk to keep it turning in your food processor.
4. Stir in the blueberries then pour the mixture into a 2lb loaf tin.
5. Cook for 50-55 minutes, turning the tin halfway through to ensure it cooks evenly.
6. After cooking, leave it to cool for at least half an hour.
Based on this excellent recipe by Brooklyn Greenfield. Thanks for the inspiration and please keep up your great work!
This bread tastes best while still slightly warm, and covered with lots of vegan butter or margarine 🙂
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