There are the days when crisp, juicy apples and creamy peanut butter do the trick. Ahhh… the classic. Sprinkled with cinnamon, things get even more exciting. And that whole shebang makes you feel good too. Lots o’ energy. Winning.
I had my fair share of banana boats as a kiddo – which was simply a slice of bread slathered in peanut butter, a banana placed in the middle, and the entire thing skewered together with skinny pretzel sticks. Oh baby.
I want to be a kid again. Ugh.
Sometimes my brain wants pita chips and some sort of dip. Dip choice is significant, since things like hummus, spinach dip (vegetables what?) and anything containing or closely resembling cheese somehow sort of… disappears. In minutes? Whatever. I’m looking at you pub cheese.
Cookies… good snack. Brownies… better snack. Ice cream…. bestest snack. Chocolate fudge swirls and cookie dough pieces picked OUT of ice cream… most amazingest snack ever.
People (me) that leave cartons of picked over ice cream in the freezer… annoying snack eaters.
And there are also times when you are on your third chocolate chip covered peanut butter spoon during your 58th viewing of Friends with Benefits. Because, you know… THAT is going to make you look like Mila Kunis from the waist down. And like, why can’t she just be my BFF for life?
Like everything else that goes on in my wacky head, I get bored with snacks. I want variety but taste. Satiety but energy. Flavor but ease. You know what? I’m super complicated. It’s annoying. What a pain.
For weeks I’ve been digesting the idea of a savory quick bread, and while my first choice was goat cheese, my local grocery store decided to revert back to the Stone Age and STOP CARRYING IT. What? Or else they are just hiding it from me. So parmesan it was. Actually, that may have been an even better idea. And roasted red peppers, since they are totally that one thing I can eat over and over and over and also classified as a vegetable. Vegetable bread! That’s what we’re eating here.
It’s easy, fairly quick and delicious when toasted and spread with hummus.
Say hello, savory quick bread.
Savory Roasted Red Pepper + Parm Snack Bread
makes one 9×5 loaf
2 cups whole wheat pastry flour
1 cup all purpose flour
2 teaspoons baking soda
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup + 2 tablespoons extra virgin olive oil
2/3 cup lowfat milk
3 large eggs
1 1/2 cups freshly grated parmesan cheese
1 large roasted red pepper, chopped
Preheat oven to 375 degrees F. Coat a loaf pan liberally with nonstick spray. In a large bowl, combine flours, salt, pepper, sugar and baking soda, whisking to combine. Fold in parmesan cheese.
Measure out 2/3 cup of milk, then lightly beat in eggs. Add olive oil and milk/eggs to the flour mixture, using a large spoon to mix. Add in roasted red peppers and mix until fully combined. Batter will be pretty thick, but should be wet. If needed, add in an additional tablespoon of olive oil or milk. Spoon batter into loaf pan evenly. Bake for 32-35 minutes, or until bread is set and top is golden. Let cool for 30 minutes before cutting.
Now give me a cookie.