In this recipe, you can freeze the dough mixture in a roll, and then cut small slices to bake. These will be little crackers to go with your favorite dips or toppings. The other option is to freeze the mixture and then form 2 ounce balls which can be flattened into patties. These will be a perfect sandwich size for an amazing meal to go. Sandwich breads work excellent for grilled cheese or mini pizzas.

Flourless, Low Carb, Low/No Sugar, Gluten-Free.

Ingredients:

• 8 ounces reduced fat Cheddar Cheese, shredded 8-oz block
• 6 ounces greek yogurt
• 1 scoop unjury protein powder, plain unflavored
• ½ cup fine cornmeal
• ¼ cup Pacific Soymilk
• ½ teaspoon salt

Directions

In a food processor, chop the cheese until finely shredded. Add yogurt and soymilk and pulse until combined. Add the protein powder, cornmeal and salt and process until a dough begins to form. Directions continued below…

For Cornmeal Cheddar Sandwich Bread:

On parchment paper, shape dough into a small log. Freeze for 45 minutes. Slice into seven even parts (measure 2 ounces each). Roll each piece into a small ball, and then flatten like a patty onto the parchment paper.

Bake two at a time for 30 minutes, or one at a time for 20 minutes. Flip upside down to cool.

For Cornmeal Cheddar Crackers:

Divide the dough into two balls on separate sheets of parchment paper.

Form each half into a log resembling a cardboard paper towel tube.

Roll up the parchment paper and freeze the logs for 45 minutes.

Preheat oven to 350°F. Grease two baking sheets or line them with parchment paper.Slice the logs thinly and place the dough circles on the baking sheets.

Bake for 20 minutes for 6 small circle slices at a time. Flip upside down to cool.

Yields: 7 sandwich bread slices, or 7 portions of 6 crackers per serving. A single 2-ounce servings is 15 grams protein, 187 calories

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