When the makers of a product, bestow on it the tagline of “Love it or Hate it!”, I guess it would be safe to say, this product isn’t for everyone!
Some people have mentioned that its color and smell are “off putting”!
But, I have harbored a love of Marmite since my elementary school days!
A sandwich with this tangy, salty, yeasty spread paired with a smear of butter was a treat for my younger self!
Marmite has been around since WWI – it was in fact part of soldiers rations, along with condensed milk and spam! Marmite is used in Sri Lanka in a warm drink, as a hangover cure. It is also said to repel mosquito’s (seeing it’s a lot cheaper and eco friendlier than mosquito repellent, I am slathering myself with it this spring!). Marmite contains yeast extract, salt, vegetable extract, spices, and a boatload of B vitamins: B1, B2, B3, B9, B12!
My daughter, however, is not as enthralled with Marmite as I am …so, these scones were my attempt at trying to sway her tastebuds!
On my first attempt, I used too little baking powder, too much rice flour, half the coconut oil and way too little Marmite…
Paired with sweet spaghetti squash, my daughter said that the only way she would eat Marmite was if it was in flaky Marmite & Spaghetti Squash scones form! And if a teen says that – well – there’s only one thing left to do – and that’s for yall to get your hands on a jar of Marmite and start baking!
Happy Monday Yall!
Have You ever tried Marmite?
- 1 cup white rice flour
- 1.5 teaspoons baking powder
- 1 egg
- 2 teaspoons plain Greek yogurt
- 5 tablespoons melted coconut oil
- 4 tablespoons cooked spaghetti squash
- 2 teaspoons Marmite
- Preheat oven to 400 degrees
- Combine the rice flour, baking powder, and add in the egg, yogurt, coconut oil.
- Slowly fold in the spaghetti squash and Marmite till mix is a "doughy" consistency
- Roll out the dough till approx. 1/4 inch thick on parchment lined surface and divide into 6 (I used a pizza cutter)
- Bake for 17-19 minutes or till golden.