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.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) NB Contains gluten.
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 and the nutritional yeast.
- Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
- Pour in the dairy-free milk and watery marmite mix. Bring together to form a soft dough.
- Turn out and very lightly knead. A light touch is essential for light and fluffy scones.
- 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.