Marmite, feta and walnut friands
Prep
15 min
Cook
30 min
Serves
12
Skill
Vegetarian
Prep
15 min
Cook
30 min
Serves
12
Skill
Ingredients
- 150g margarine, melted
- 3-4 tsp Sanitarium Marmite
- 1 cup (110g) ground almonds
- 1 cup (125g) plain flour or gluten-free flour
- 1 tsp baking powder
- ¼ tsp black pepper
- 50g feta cheese, crumbled
- 70g walnuts, roughly chopped
- 2 tsp thyme leaves
- 6 egg whites
- 1 tsp poppy seeds
Nutrition per serving
998 kJ
energy kj
7 g
protein
3 g
saturated fat
2 g
dietary fibre
11 g
carbohydrate
1 g
sugars
260 mg
sodium
Method
- Preheat the oven to 180°C (conventional bake). Grease 12 oval or rectangular friand moulds or a 12 hole muffin pan (one-third cup capacity).
- Melt margarine and the Sanitarium Marmite together, whisking together to blend. Mix together in a large bowl the almond, flour, baking powder, black pepper, feta cheese, walnuts and thyme in a bowl.
- Whisk the egg whites, with an electric mixer, until stiff with soft peaks. Mix the margarine mix into the dry ingredients, followed by folding in the egg whites, until the mix has just combined and there are no dry pockets of flour.
- Divide the mixture among the prepared pans and sprinkle with a few poppy seeds.
- Bake in oven for about 20-25 minutes. Turn the cakes onto a wire rack to cool.
- 150g margarine, melted
- 3-4 tsp Sanitarium Marmite
- 1 cup (110g) ground almonds
- 1 cup (125g) plain flour or gluten-free flour
- 1 tsp baking powder
- ¼ tsp black pepper
- 50g feta cheese, crumbled
- 70g walnuts, roughly chopped
- 2 tsp thyme leaves
- 6 egg whites
- 1 tsp poppy seeds
Nutrition per serving
998 kJ
energy kj
7 g
protein
3 g
saturated fat
2 g
dietary fibre
11 g
carbohydrate
1 g
sugars
260 mg
sodium
- Preheat the oven to 180°C (conventional bake). Grease 12 oval or rectangular friand moulds or a 12 hole muffin pan (one-third cup capacity).
- Melt margarine and the Sanitarium Marmite together, whisking together to blend. Mix together in a large bowl the almond, flour, baking powder, black pepper, feta cheese, walnuts and thyme in a bowl.
- Whisk the egg whites, with an electric mixer, until stiff with soft peaks. Mix the margarine mix into the dry ingredients, followed by folding in the egg whites, until the mix has just combined and there are no dry pockets of flour.
- Divide the mixture among the prepared pans and sprinkle with a few poppy seeds.
- Bake in oven for about 20-25 minutes. Turn the cakes onto a wire rack to cool.