6 Savory Recipes for Cakes and Breads You Can Eat on the Go
Ever try to appease a growling stomach with the smushed-up cracker packs and stale chips in the back of your pantry? As many a desperate snack lover will tell you, this experience rarely yields satisfying results. If such dire snacking straits sound familiar to you, then perhaps it’s time to expand your savory repertoire with some delightfully bread-y creations of your own. Whip up any of these 6 savory recipes for cakes and breads for a snack-able treat that is both satisfying and portable.
1. Garlic-Parmesan Knots
Garlic and Parmesan are a dynamic flavor duo, working particularly well together when incorporated into a soft, doughy knot of bread. After you’ve baked your knots, remove them from the oven and toss in a buttery mixture with parsley. Top it all off with a sprinkle of Parmesan cheese, and you’ve got a mouthwatering snack better than anything you’d dig up in the pantry. For maximum enjoyment, eat these knots while they’re warm (you can still pop them in the microwave for a few seconds after they’ve cooled). This recipe from Gracefull Eats yields 40 Garlic-parmesan knots.
For the dough
- 1¾ cups warm water
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1½ tablespoons instant yeast
- about 5½ cups all-purpose flour
For the Parmesan-garlic coating
- ¼ cup unsalted butter, melted and slightly warm
- ¼ cup extra-virgin olive oil
- 5 cloves garlic, crushed
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped Italian parsley
- Salt and pepper, to taste
Directions: To make the dough – Combine the warm water, olive oil, salt, sugar, and yeast in a large bowl. Add the flour and mix and knead to incorporate all the ingredients. Cover the bowl and set it in a warm spot to proof until doubled in volume. Prepare baking sheets by lining them with parchment paper.
For the knots, pinch off and weigh 1-ounce balls of dough, keeping sizes consistent. Roll the dough ball back and forth to create an even rope, about 6 inches long. Tie the rope into a knot (over, under, and through), and place the knots onto the lined sheets. Allow about 1½ inches between each knot. Let the knots rise on the trays until doubled in size before baking.
Preheat oven to 400 degrees Fahrenheit. When the knots have doubled in size, bake the knots in the oven for about 12 to 15 minutes, or until golden brown. While the knots are baking, prepare the coating. Mix together the warm/hot butter, olive oil, parsley, and garlic. Add salt and pepper to taste. Set aside.
When the knots are done and still warm, toss the knots with the garlic coating, then top with Parmesan cheese. Enjoy!
2. Cheesy Chive and Prosciutto Muffins
These cheesy chive and prosciutto muffins from The Kitchn can be enjoyed at any time of day, but we recommend them as a satisfying breakfast alternative to sugary breakfast cereals. The cottage cheese and egg base of these muffins offers a springier consistency than many other baked goods, making them airy, portable, and delicious all at once. Smoked paprika and prosciutto lend a burst of hearty, savory flavor to the dish. The recipe yields 12 muffins.
- 1 cup cottage cheese
- ½ cup grated Parmesan cheese
- 4 large eggs
- ¼ cup water
- ¼ cup whole-wheat flour
- 1 cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 ounces prosciutto, roughly chopped
- ¼ cup chives, finely chopped
Directions: Preheat oven to 400 degrees Fahrenheit. Line a muffin pan with paper baking cups and spray them lightly with baking spray.
Whisk together the cottage cheese, Parmesan cheese, eggs, and water in a large bowl. Add the flour, almond meal, baking powder, smoked paprika, and salt and whisk until no lumps remain. Fold in the prosciutto and chives, whisking one more time if necessary to break up clumps of prosciutto.
Divide the batter between the muffin cups and bake for 30 to 35 minutes or until puffed and golden brown.
Store leftovers in the fridge; they’re best warmed slightly before serving.
3. Spiced Sweet Potato Snack Rolls
Incorporating sweet potato into these spiced snack rolls lends a hint of sweetness without sacrificing the unique and savory Indian character of the dish. Cumin, mint, and red chili all offer bursts of intense flavor to the doughy dish, culminating in a savory snack dish that your friends and family will adore. This recipe from Gayathri’s Cook Spot yields 12 spiced sweet potato snack rolls. Try dipping them in tomato sauce for added flavor!
- 12 slices bread
- Oil for deep frying
For the filling
- 2 sweet potatoes
- 4 bread slices
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- 2 onions
- ½ teaspoon red chili powder
- 1 teaspoon pudina powder (mint powder)
- Salt, to taste
- ½ teaspoon cumin powder
Directions: Prepare the filling – Cook sweet potatoes for 10 minutes. Remove from water and allow them to cool, then peel and mash.
Place sweet potatoes inside a metal sieve and press them through the sieve with the help of a spoon. This will allow for smoothly mashed sweet potatoes. Alternately, you can use a food processor.
Break the bread slices into small pieces and add to the sweet potato mash. Mix well.
Heat oil in a pan and add cumin seeds. When they crackle, add finely chopped onions and sauté until golden. Next, add the red chili powder, pudina (mint) powder, salt, and cumin powder. Mix well. Add the mashed sweet potato mixture and cook on medium heat until everything mixes smoothly.
Remove from flame and allow the mixture to cool. Divide into 12 equal portions and roll each portion into a ball.
To assemble – Put small amount of water in a plate. Dip a bread slice into water, then remove immediately. Press lightly to extract excess water from it. Place 1 sweet potato ball (filling) in the center. Shape the bread into a ball carefully around the filling, sealing the slice, then deep fry until golden. Repeat for each ball, then serve with tomato sauce.
4. Zucchini and Sun-Dried Tomato Muffins
Whether you’re a Paleo fanatic or are simply looking for a healthful and savory muffin snack, Paleo Grubs has the answer for you. These zucchini and sun-dried tomato muffins are a convenient on-the-go dish and can just as easily be enjoyed alongside a leisurely lunch or dinner. They’re packed with flavor but have relatively little sugar, so you’ll feel energized and satisfied for hours after indulging. This recipe yields 10 savory muffins.
- 1½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 eggs
- ¼ cup coconut oil, melted
- 2 tablespoons almond milk
- 1 medium zucchini, grated
- 2 tablespoons sun-dried tomatoes, diced
Directions: Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with coconut oil spray. In a medium bowl, stir together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together the eggs, coconut oil, and almond milk. Stir the wet ingredients into the dry. Fold in either the zucchini and sundried tomatoes, or the bacon and chives.
Evenly distribute the batter among 10 muffin tins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.
5. Green Chili and Black Bean Muffins
Although these green chili and black bean cakes are cornmeal-based, they won’t taste like any of the sweet corn muffins you’ve eaten in the past. Instead, The Simple Kitchen’s recipe relies on the piquant flavors of beans and green chiles to lend her corn muffins a more savory bent. If you’re one for spicy foods, you may wish to replace the diced green chiles with jalapeño peppers; if you’d prefer no spice at all, try throwing some roasted red peppers into the mix. The recipe takes 35 minutes to make and yields 12 muffins.
- 1 cup cornmeal
- 1 cup almond flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon maple syrup
- ¼ cup coconut oil
- 1 flax egg
- 1 cup almond milk
- 1 (6-ounce) can diced green chilis
- 1 (15-ounce) can black beans, drained and rinsed
Directions: Preheat oven to 400 degrees Fahrenheit. Mix the cornmeal, flour, salt, and baking powder in a bowl.
In a small sauce pan, combine maple syrup and coconut oil and heat until oil is melted. Remove from heat and mix in flax egg and almond milk.
Add oil mixture to dry ingredients and mix well. Add in black beans and green chiles and mix until well combined. Scoop mixture into lined baking cups and bake for 25 minutes. Cool completely and serve.
6. Pepper and Pesto Muffins with Cream Cheese and Salmon
If you’re feeling ambitious one morning, whip up these pepper and pesto muffins with cream cheese and salmon for an elegant breakfast. To simplify things a bit, the dish can easily be made without the garnishes. The cheesy, peppery, pesto-infused muffin base is portable and filled with flavor, great for munching at any time of day. Whether you’re in bed or on-the-go, you’ll delight in the tastes of this dish from What Should I Eat For Breakfast Today. The recipe yields 6 to 8 muffins.
- ⅔ cup all-purpose flour
- ½ cup cornmeal
- ½ teaspoon baking soda
- ½ cup grated cheese (like cheddar)
- Salt and pepper
- 2 tablespoons olive oil
- ⅔ cup buttermilk
- 1 teaspoon pesto
- 1 egg
- 1 cherry tomato in each muffin
- Cream cheese
Directions: Preheat oven to 355 degrees Fahrenheit. Place all the ingredients except for tomatoes in a bowl and using a spoon, mix just a little bit, so all the ingredients combine. Grease a muffin tin (for 6 or 8 muffins) and pour dough into it. Place a whole cherry tomato in each one.
Bake for about 20 to 25 minutes. When done, remove and let cool. Serve with a slice of salmon, cream cheese, teaspoon of pesto, and sprouts.