Rye bread toast, Marmite, avocado and chili flakes – great combination and absolutely delicious!
Rye sourdough bread is one of my favorite. You may say “Because you are originally from Russia”. And this is absolutely right. This kind of bread very popular in Russia and all around Europe. Here in NZ I found this amazing combination of rye sourdough bread, marmite and avocado.
European rye breads tend to be dense, sour, somewhat moist, and earthy in flavor. It has rich Rye bread contains a large amount of fiber and a small amount of fat. Rye bread has a lower glycemic index than white bread which means it causes less of an increase in blood sugar. How to make Rye Sourdough Bread from scratch you can find here.
Avocados are naturally nutrient-dense and contain around 20 vitamins and minerals. Avocado benefits also include protecting your skin from wrinkles and other visible signs of aging with its antioxidant carotenoids; vitamin E which helps guard against photo-aging from sun exposure; and vitamin C which is involved in the creation of elastin and collagen for maintaining your skin’s elasticity and firmness.
Marmite is New Zealand’s original yeast spread made from yeast extract. It`s gluten free, high in vitamins, vegetarian and low in calories, providing nearly 50% of the recommended daily allowance for folic acid per serving. Now, scientists have labelled it the latest “superfood” because of its nutritional value. Marmite contains a few simple ingredients: yeast extract, salt, vegetable extract, spices, and vitamins (B1, B2, B3, B9, B12). Marmite is gluten free, high in vitamins, vegetarian and low in calories, providing nearly 50% of the recommended daily allowance for folic acid per serving.
Yeast extract is officially a spread, usually used sparingly on toast or in a sandwich. But there’s plenty more you can do with it. Yeast extract is such an intense source of salty, savory flavor that a teaspoonful makes an ideal umami booster for soups, stews, casseroles and gravies, and it also works as a browning agent. The reason Marmite is such a great source of umami is that it contains glutamic acid, an amino acid that also provides the rich umami flavor in foods like Parmesan, soy sauce and mushrooms.