Low-sugar malt loaf bars

Learn how to make these simple low-sugar malt loaf bars in just a few simple steps.

Our low-sugar malt loaf bars are easy to make at home. It’s always nice to include a little treat in your child’s school packed lunch. However, cakes and biscuits are a big no-no. Thankfully, these low-sugar malt loaf bars are here to save the day!

Malt extract is used as a natural sweetener, while wholemeal flour adds some extra fibre. The resulting loaves are sticky, squidgy and full of flavour; a perfectly healthy, lunch box treat! Each bar is packed with sultanas and a hint of mixed spice.

If you want to turn these bars into a dessert treat, how about serving them warm with some creamy homemade custard? The family are going to love sharing these malt loaves.


  • 100g plain flour
  • 100g plain wholemeal flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 225g sultanas
  • 175g barley malt extract
  • 2 tbsp honey
  • 2 large eggs, lightly beaten
  • 150ml cold black tea


  • Preheat the oven to 150C, gas 2. Grease the individual holes of a mini loaf tin, or place greaseproof mini loaf cases onto a baking tray. Alternatively, you can grease and line a 2lb loaf tin.
  • First of all, weigh the plain flour, wholemeal flour, baking powder, mixed spice and sultanas into a large mixing bowl.
  • Measure the malt extract and honey into a small saucepan and place over a low heat. As soon as the mixture becomes runny, take it off the heat. Don’t let it boil!
  • Pour the cold black tea, beaten eggs and malt mixture into the bowl of dry ingredients. Use a wooden spoon and mix to combine.
  • The mixture will be very runny, but don’t panic, that’s just how it should be! Spoon the mixture into the mini loaf tins/loaf cases or into a 2lb loaf tin. The mixture will only rise a little as it cooks, so fill your cases or tin ¾ full.
  • Place your malt loaves into the pre-heated oven and leave to cook. The mini loaves will take 45-50 minutes to cook, the 2lb loaf will take between 1 hour 15 minutes and 1 hour 30 minutes, or until a skewer inserted into the middle of the loaf, comes out clean.
  • Leave the malt loaves to cool in the tin for around 10 minutes and then turn out to cool completely on a wire rack.
  • Try to resist eating them straight away. Leave them overnight and they will be lovely and sticky by the morning!

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