Marmite Scones

Are you a Marmite lover or a Marmite hater? There seems to be no in-between and we’re a family that contains both, so it’s always a quandary as to whether to use it as a flavouring or not. Although to be fair there are far more Marmite lovers, so the savoury yeasty spread often wins.

I find that savoury snacks are lacking for Little S – there are so many things she can’t have when out people would reach for a savoury option. That’s where the marmite comes in. Little S really doesn’t like marmite but she loves these deeply savoury scones, somehow the marmite-y flavour turns into a more appealing savoury taste when it’s added to a bake. Savoury scones make a perfect tasty snack or side to a big bowl of soup, or just a speedily made change from a bread roll. The beauty of scones is that they take little time to make and bake, so once you feel confident you can whip up a batch in no time at all. Serve with extra marmite if you’re on the fan side!

I’d heard that adding cream of tartar made scones extra light and fluffy and I was desperate to try the idea out, and my it’s a great addition, the texture of these scones will blow your mind. Look at that craggy delicate texture, no heavy stodgy scones here!

Marmite Scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 8 large scones

250g plain flour

1/4tsp salt

1 tsp bicarbonate of soda

2 and 1/4 tsp cream of tartar

25g dairyfree margarine

15g vegetable fat (or use 15g extra margarine)

150ml dairy free milk

2 tsp marmite

  1. Preheat oven to 220 degrees Centigrade
  2. In a bowl, combine the flour, salt, bicarbonate of soda and cream of tartar. Rub the fats into the flour until it looks like fine breadcrumbs.
  3. Stir the marmite into the milk and pour into the flour mix. Very gently bring together to form a rough dough. Be very gentle, do not knead, otherwise you’ll get tough scones and no-one wants that!
  4. Stamp out circles and place on a baking sheet. Brush the tops with a little milk mixed with marmite.
  5. Bake for 12-14 minutes until golden and risen. 

Marmite Bagels

dairy-free marmite bagel

I love making bagels; ok it’s a slightly convoluted process but they make me feel like a real, proper baker! When I saw a picture of some marmite bagels on the cover of Olive Magazine, I just knew I had to make my own version. Big S loves bagels and marmite and isn’t so keen on sweet breakfast options – these bagels could have been made exclusively for her!

They really are a delicious savoury bagel variation – certainly not too ‘marmity’ but with add oomph and umami flavours, these certainly aren’t a bland plain bagel! Don’t worry though, if you’re not a marmite fan you will still enjoy these, they’re more savoury and moorish than overpoweringly marmite flavoured.

dairy-free bagels

We had them warm from the oven with Tofutti better than cream cheese, served with carrot soup – a complete winner of a lunch!

But make sure you leave some for breakfast, toasted and with added marmite if you’re a real marmite addict!

Marmite Bagels

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free nut-free bagels, marmite flavour

Makes 10

500g strong bread flour

1 tbsp caster sugar

1/2 tsp salt

1 tbsp dried yeast

1 tbsp extra virgin olive oil

1 and 1/2 tbsp marmite and 1 tbsp syrup dissolved in 300ml water

1 tbsp bicarbonate of soda

1 tbsp marmite

1 tsp marmite dissolved in 1 tbsp dairy-free milk, for brushing

A few flakes of sea salt to sprinkle

  1. Sift the flour into bowl; add the salt, sugar and yeast.
  2. Pour in the water (with marmite and syrup dissolved in) and oil and and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
  3. Knead until the dough is silky smooth and bounces back when you make an indentation (probably 5-10 minutes)
  4. Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
  5. Bring a pan of water to the boil. Cut the dough into ten equal sized pieces, weigh them if you want them to be exact.
  6. Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across. (Or leave as balls if making burger buns)
  7. Stir in the 1 tbsp marmite into the boiling water. Once all the bagels are shaped, tip the bicarbonate into the water.  Place each bagel in the boiling water for about 30 seconds, turning over once. Lift out, drain off the excess water by placing on a clean tea towel. Then place on the baking sheet. Leave to rise again for 30 minutes, covered with cling film bagel making, freefrom
  8. Heat the oven to 220 degrees centigrade/gas mark 7. Oil a baking sheet.
  9. Brush with the marmite infused dairy-free milk and sprinkle with the salt.
  10. Bake for 15-18 minutes until golden
  11. Cool on a wire rack.

marmite bagels, vegan

Marvellous Mac and ‘cheese’

 

dairy-free kale mac and cheese

Pasta can be quite dull when you’re dairy-free – beyond tomato or bolognaise style sauces so many include some form of dairy or egg. You do come across many vegan Mac and cheese recipes that rely on vegan cheese but I find it has an unpleasant overpowering flavour – like it’s trying too hard to be ‘cheesy’ without any of the salty umami flavour you get from real cheese. I eat cheese, in fact I love cheese, so most of these replacements just don’t pass muster – they’re just not very nice. Even my girls who have never touched real cheese can’t stand most dairy-free versions, and find the flavours unpleasantly overpowering. They like mild tofutti but don’t even try with a mature cheddar style!

In fact it’s probably a bit like fake meat as far as I’m concerned – why would you want to eat a fake version of something? If on the other hand you want to have the essence of a taste, to recreate a taste sensation, then it needs to evoke the taste buds into having a similar experience, not trying to recreate something rather badly! So that’s where this recipe comes from – it’s an entirely cheese free Mac and cheese which gets its rich umami flavours from marmite and mustard powder ( if you can tolerate it) which gives a deeply satisfying totally savoury flavour, one that evokes a taste of Mac and cheese without the weird stuff. Having made versions before with dairy free cheese or nutritional yeast ( both too cloying) to not much success I can safely say this is the first really delicious and successful dairy-free Mac and cheese we’ve come across.

It’s also a fantastic recipe for adding and altering – we’ve found it delicious with added shredded kale (just add fresh and it cooks whilst baking giving lovely soft bits and then crispy bits from the top too), cherry tomatoes tucked into the creamy sauce or Roquito pepper pearls.

mac and cheese with roquito peppers, vegan

 

Mac and ‘Cheese’

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

cheese-free mac and cheese

serves 4

250g macaroni

40g dairy-free margarine

40g plain flour

500ml dairy-free milk, I prefer Oatly

1 tsp English mustard powder

1-1.5 tbsp marmite

1/2 tsp salt

1/2 tsp ground pepper

pinch cayenne pepper

optional: 2 handfuls shredded kale, a few cherry tomatoes, some Roquito pepper pearls

  1. Cook the macaroni according to the pack instructions
  2. Meanwhile, make the béchamel sauce – melt the margarine and then stir in the flour. Cook out for a minute or two until you get a honeycomb like texture, then add 1/4 of the milk. Whisk to form a smooth paste, then whisk in the rest of the milk. Continue to cook and stir to thicken the sauce.
  3. Add the marmite, mustard and seasoning. Taste and adjust as desired.
  4. Stir the macaroni into the sauce. Add additions if using.
  5. sprinkle with cayenne pepper before baking
  6. Pour into an ovenproof dish and bake for 20 minutes at 180 degrees centigrade

dairy-free egg-free marmite mac and cheese

 

 

Savoury Scones

Tangy scones that are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite to accompany that steaming bowl of soup? These fit the bill nicely.

Savoury scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) NB Contains gluten.

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makes 10

  • 200g plain flour (1 3/4 cups)
  • 1 1/2 tsps baking powder, levelled off
  • 40g dairy-free spread
  • 1 tbsp marmite mixed with 1 tbsp boiling water
  • 1 tsp oregano
  • 1 tbsp nutritional yeast
  • 120 ml oat milk
  • glaze: 1 tsp marmite mixed with 1 tsp boiling water and 1 tbsp oat milk

– Preheat the oven to 200 degrees Centigrade/Gas Mark 6

– Oil and flour a baking sheet.

– Sift the flour and baking powder into a bowl. Stir in the oregano.

– Rub in the spread with your fingertips until the mixture resembles fine breadcrumbs.

– Pour in the oat milk and watery marmite mix. Bring together to form a soft dough.

– Turn out and lightly knead.

– Press out the dough to 2 inches high and cut out circles with a cookie cutter.

– Place on the baking sheet and brush with the glaze.

– Bake for 20 minutes until the scones have risen and golden.

– Cool on a wire rack.

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