Honey spice loaf

Ingredients

• 200 goats, finely ground
• 200 gspelt flour
• 325 mlmilk
• 2eggs
• 3 tablespoonshoney
• 3 tablespoonsmaple syrup or agave syrup
• 3 tablespoonsmixed spice
• 1 tablespooncinnamon
• 2 teaspoonsbaking powder
• A pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C.

2. 2

   Grind the oats

   Blend the oats until finely ground and flour-like.

3. 3

   Mix the batter

   Put all the remaining ingredients in a bowl and mix well. Add the oat flour and mix again until combined.

4. 4

   Prepare the tin

   Grease a rectangular cake tin or line it with baking parchment for easier removal. Spoon in the mixture and sprinkle a little extra mixed spice over the top.

5. 5

   Bake the loaf

   Bake for about 1 hour, checking after 50 minutes. Insert a skewer into the loaf; if batter sticks to it, bake for a little longer.

6. 6

   Cool and serve

   Leave the loaf to cool, then slice it. Serve on small plates, with tea or coffee if you like.

7. 7

   Freeze extra slices

   If you do not expect to eat the loaf within a few days, wrap some slices in aluminium foil and freeze them.

What is honey spice loaf?

This is a Dutch-style spiced loaf cake, sweetened with honey and syrup and scented with mixed spice and cinnamon. Ground oats and spelt flour give it a hearty character that suits breakfast as well as an afternoon treat.

The method keeps things straightforward: grind the oats, mix the ingredients and bake the batter in a rectangular tin. The spices bring a warm aroma and flavour without requiring a separate filling or topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 7g protein, 31g carbs, 4g fat.

The oats, spelt flour and syrups provide most of the carbohydrate, while the eggs and milk contribute protein and the eggs also provide some fat. Pair a slice with yoghurt or fruit for a more substantial plate.

Choose the flour and milk

Oat flour: blending the oats finely helps them mix evenly into the batter. Stop when the texture is flour-like, rather than leaving large flakes.

Spelt flour: it provides the loaf's other main flour component. Measure it as listed and mix it in with the other ingredients before adding the ground oats.

Milk: the recipe works with dairy milk, lactose-free milk or plant milk such as oat or almond milk. The choice may slightly change the loaf's flavour and nutrition.

Mix without overworking

Wet mixture: combine the milk, eggs, honey, syrup, spices, baking powder and salt until evenly mixed. Add the ground oats afterwards, as directed.

Even batter: stir until there are no obvious dry pockets, then transfer it to the prepared tin. The recipe does not call for prolonged beating.

Check the centre for doneness

Timing: begin checking at 50 minutes, although the stated baking time is about 1 hour. Ovens and tins can vary, so use the skewer test rather than relying on the clock alone.

Skewer cue: insert a skewer into the middle of the loaf. If wet batter clings to it, return the tin to the oven and bake a little longer.

Let the loaf cool

Release: lining the tin with baking parchment makes the loaf easier to lift out once baked. If you grease the tin instead, take care when removing the warm loaf.

Slicing: allow the loaf to cool before cutting so the slices are easier to handle. A warm slice is tempting, but it may be more fragile.

Serve it simply

Tea or coffee: the loaf is served in slices on small plates, with a hot drink alongside if you like. Its honey and spice flavour also works well as a simple breakfast treat.

Additions: the description suggests raisins, nuts or seeds as optional extras. They are not included in the ingredient list, so add them only if you want to customise the loaf.

Freeze slices for later

For a few days: keep the loaf covered once cool and eat it within a few days, as suggested in the recipe. Avoid wrapping it while warm, which can trap moisture.

For longer keeping: wrap individual slices in aluminium foil and freeze them. This makes it easy to take out only the amount you need.

Recipe notes & tips

• Blend the oats until they have a fine, flour-like texture.
• Line the tin with baking parchment if you want to lift the loaf out more easily.
• Sprinkle only a little extra mixed spice over the top before baking.
• Start checking the loaf at 50 minutes with a skewer.
• Let the loaf cool before slicing to help the pieces hold together.
• Freeze slices individually wrapped in aluminium foil for convenient portions.

Variations

• Add raisins: fold them into the batter for little bursts of sweetness.
• Add nuts: stir chopped nuts into the batter for crunch.
• Add seeds: mix seeds through the batter for a different texture.
• Use agave: choose agave syrup in place of the maple syrup.
• Try plant milk: use oat or almond milk instead of dairy milk.

Common mistakes to avoid

• Coarse oat flour: blend the oats until finely ground so they combine evenly with the spelt flour.
• Dry-looking skewer only: check for wet batter rather than expecting the skewer to come out completely spotless.
• Skipping the early check: begin testing at 50 minutes so you can judge whether the loaf needs the full hour.
• Removing it too soon: allow the loaf to cool before slicing to reduce crumbling.
• Freezing a whole loaf unnecessarily: wrap slices separately so you can thaw only what you want.

How to store

Once cool, keep the loaf covered and eat it within a few days. For longer storage, wrap slices in aluminium foil and freeze them; thaw before serving.

Frequently asked questions