Savoury Scones

I don’t know about you but rather than stockpiling I’m just trying to have enough food in the house at all times to cover all meals and snacks everyday (wow, there is a lot of cooking and eating going on!) as well as having some essential free-from ingredients available should we go into a two week isolation. There are a few products such as dairy-free milks and margarine that we would really struggle without, so I’m making sure I’ve got a few on standby.

It really is amazing the difference it makes with all family members eating all meals in the house everyday. I normally make most things from scratch, but I’m still finding it hard to keep coming up with interesting and exciting free-flowing meals, snacks and puddings!

Snacks are always difficult when living with a restricted diet, there are so many everyday items that are out of bounds and you can’t just live on crisps! These tangy scones are deliciously savoury and are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite fill empty tummies or 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

  1. Preheat the oven to 200 degrees Centigrade/Gas Mark 6. Oil and flour a baking sheet.
  2. Sift the flour and baking powder into a bowl. Stir in the oregano and the nutritional yeast.
  3. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
  4. Pour in the dairy-free milk and watery marmite mix. Bring together to form a soft dough.
  5. Turn out and very lightly knead. A light touch is essential for light and fluffy scones.
  6. Press out the dough to 2 inches high and cut out circles with a cookie cutter.
  7. Place on the baking sheet and brush with the glaze.
  8. Bake for 20 minutes until the scones have risen and golden.
  9. Cool on a wire rack.

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Giraffe Salad

No, not made of Giraffes, just from the restaurant chain! We had an unusual Easter Sunday… A very early morning Easter egg hunt (luckily the Easter Bunny had visited) followed by a day out with some friends, and luckily enough, lunch at Giraffe. We’ve always managed to eat well at Giraffe, with all of us catered for by some excellent service…. every time (and we’ve eaten at a lot of Giraffes). A review will follow when I get round to the review section of this blog.

Anyway, I was rather boring and went for my ‘usual’ salad, theĀ Super Healthy Veggie and Feta Salad. It was nice, but since I’ve recently been doing my own version at home I maybe prefer this one!

Giraffe Salad (egg-free, nut-free, soya-free, vegetarian, can be vegan and dairy-free if you leave out the feta)

serves 2

  • 2/3 bag of salad leaves
  • 1 avocado, cubed
  • 1/2 small head of broccoli, cut into florets and blanched for 2 minutes
  • 8 cherry tomatoes
  • 1/3 tin of borlotti beans
  • 1/2 pack of feta, cubed (optional)
  • big handful of toasted sunflower seeds (plus pine nuts if you can tolerate them)

Dressing

  • 1 tbsp red wine vinegar
  • 3 tbsps extra virgin olive oil
  • 1 tsp mustard
  • 1/2 tsp fresh oregano, chopped
  • seasoning

– Whisk together the dressing

– Dress and mix together the ingredients

– Top with the toasted seeds