Savory Quick Bread

I go back and forth in terms of breakfast cravings – sweet or savory.  I love quick breads (especially this banana bread), but when I want a savory breakfast I’m torn.  For some weird reason, the idea of making a savory quick bread never occurred to me.

Why not?  There are veggie muffins and stratas and the likes, so why not a savory quick bread?!?  Duh, right? 

 

I totally almost messed this guy up.  I forgot the egg the first time around (fortunately before it went into the oven, but not before I had poured it into the greased bread pan).  I wound up dumping the batter back into the mixing bowl, adding the egg, re-mixing the batter, and pouring it into the re-greased bread tin…and crossing my fingers.

 

But look!  Success!  And dang tasty success at that!

 

Kale & Cheese Corn Bread [gluten free, nut free, soy free]

Ingredients:

• ~2-3 oz. Redwood Hill Farm goat’s milk cheddar, diced or shredded
• 1 cup Redwood Hill Farm plain kefir
• 1 egg
• 1/2 cup medium grind corn meal
• 1 cup all purpose gluten free flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup crushed kale chips
• 1 tsp olive oil (for greasing the pan)

Directions:

In a large mixing bowl, combine dry ingredients (flour, corn meal, salt, baking powder).  Next add in kefir and egg.  Last fold in cheddar and kale chips.

Pour into mini bread loaf pan that has been greased with olive oil (or well sprayed with non stick).  Bake at 375 degrees F for 45-50 minutes (or until a toothpick comes out clean).

The batter may seem super liquidy.  It worked for me, so just trust it. 

If you don’t have kale chips you could sub finely minced kale (or any other green).  Or you could use another veggie (ie corn) instead.

 

I’ve had this for every breakfast since.  And some snacks.  So I’m making a big loaf next time for sure.

It does tend to dry out a bit after the first few days (I stored it in the fridge) but a little bit of heating in the microwave helps get things soft and melty again.  Or you could add a dollop of vegan butter.  Or avocado.  Or dip it in your runny egg yolks.  I have officially taste tested all those options.  🙂