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Sunday, November 23, 2014

Sweet Potato, Carrot, Kale, Cheese, Chipotle Savory Bread



Savory breads or muffins loaded with winter veggies and goodness seem perfect for the cold weather, especially with a hearty soup or stew.

This type of bread makes a wonderful snack when toasted crisp on the outside - ideal for kids' lunch box.

Sometimes, I add in about ½ cup of grated butternut squash to the mix, just for the fun of it.

Rather than pureed, I liked the finely grated veggies for this bread. Chipotle adds a smoky heat that makes this a favorite tea time snack.

Instead of in a loaf pan, the batter can be poured into greased muffin tins for delicious savory breakfast muffins. Reduce cooking time to about 25 minutes or so, till done.


Ingredients
Veggies:
1 cup grated sweet potato
½ cup grated carrots
¼ cup grated cheddar cheese
½ cup chopped kale (+spinach)
1 Tbsp grated ginger
1 tsp chipotle in adobo sauce
Dry:
1½ cup flour
1½ tsp baking powder
1 Tbsp flax meal
1½ tsp salt (adjust to taste)
Wet:
1 Tbsp apple cider vinegar
½ cup canola oil
¼ cup buttermilk
1 Tbsp sugar
2 eggs, beaten
1 or 2 Tbsp of water, if needed




Preparation
  1. Preheat the oven to 375°F
  2. Grease a loaf pan and keep handy
  3. Combine the ingredients in a large mixing bowl and mix till well-incorporated
  4. Pour into the greased loaf pan and bake in the 375°F oven for about 35 to 40 minutes, turning half way though; check if a toothpick inserted in the center comes out clean; if not, bake for another 5 minutes or till done.
  5. Allow to cool in pan for about 5 minute and remove from pan, slice and enjoy!

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