Barley Malt Syrup Lotus Certified Organic (500g, glass)


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  • Produced by: Lotus
  • Country of origin: Belgium
  • Certified organic (ACO)
  • Suitable for gluten free diets
  • Suitable for vegans and vegetarians
  • GMO-free, BPA-free and not tested on animals
  • Product code: F04043
  • Short URL:
  • Shipping Weight: 0.8kg (1.8lb)

Our Special Price $9.80 RRP$9.99
Makes the perfect Malt Loaf!

A true, natural, nourishing, low GI sweetener. Barley Malt is rich in colour with a moderate sweetness. A thick, dark slow-digesting sweetener that contain enzymes that convert its starch into simple sugars.

Mainly maltose, low in glucose, fructose, and sucrose.

Barley Malt may help with bowel regularity and is an excellent source of iron, magnesium and  zinc.
Lotus Barley Malt Syrup is made from whole sprouted barley grains that are slowly cooked to create a rich malty flavour that is half as sweet as refined sugar.
Certified Organic - Barley Malt Syrup (500g, glass) by Lotus

How to use: Use as an alternative to regular sweeteners when baking or on toast, waffles or pancakes or in cereals and even in your homebrew beer. Grain sweeteners can be used in all cooking.

Brewing: Barley malt is often used in brewing - the secret recipe in many homebrew beers.
Baking: Use it to make moist cakes, gingerbread, muffins, pumpernickel bread, and Boston baked beans.
Cooking: Delicious with sweet potatoes and winter squash and other vegetables.

When substituting Organic Barley Malt Syrup for refined white or brown sugar:
- use 1 1/3 cups of barley malt for 1 cup of sugar, and
- reduce the liquid in the recipe by about 1/4 cup
- Using 1/4 teaspoon of baking soda for each cup of barley malt helps produce lighter baked goods. 

See a lovely recipe from a happy customer below.

Ingredients: Certified organic barley malt, organic lemon juice

Store: Sealed in a cool, dry cupboard away from direct sunlight.

Origin: EU - Belgium, Packed in Australia.

Certification: ACO (Australian Certified Organic).


MALT LOAF - makes 2 x 1lb loaves (2x 450g)
(Courtesy of a happy customer, thank you)

This recipe can be easily halved.

8oz/225g sultanas
8oz/225g raisins
3oz/85g butter
half pint/290ml water
12oz/340g self-raising flour
half teaspoon bicarbonate of soda
pinch of salt
8oz/225g soft dark brown sugar
2 large eggs, beaten
2 tbsp malt extract

1. Preheat oven to 180c/350f/gas 4. Grease and flour 2 x 1lb loaf tins.
2. Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool a little.
3. In a large mixing bowl, sift the flour, bicarbonate of soda and salt together. Stir in the sugar.
4. Pour in the warm fruit mixture and add the beaten eggs and malt extract. Mix well with a spoon.
5. Pour into the prepared tins and bake in the centre of the oven for 30 minutes, then move to a lower shelf and bake for a further 30 minutes or until a skewer comes out clean.
6. Allow to cool in the tin for five minutes.
Slice, butter and ENJOY!!

The second loaf can be frozen or shared!