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 neutral-flavored 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!