Cheese Flat Bread

Cheese flat breads for your dining pleasure: Nice with a dinner as a roll; nice for sandwiches, too!  This recipe is quick to pull together with my Einkorn Bake Mix at the ready, so what are you waiting for?  Get in that kitchen and whip up a batch of these for lunch or dinner!  Suitable once you get to Phase 2 grains level of the Atkins carb re-introduction ladder.

INGREDIENTS:

1 c. shredded sharp cheddar cheese

1 c. shredded mozzarella cheese

½ c. my Einkorn Bake Mix

2 eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Line a baking sheet with either parchment or a silicone sheet.  If you would prefer a muffin shape, use a non-stick muffin pan, a silicone pan or oil the slots slightly. I like the flat ones so any leftovers can be used to make sandwiches.  🙂

In a medium bowl, beat the eggs.  Add the two cheeses and the bake mix and stir well until it is uniformly forming a moist ball.  Divide into 6 equal portions and slightly form into balls.  Place on lined baking sheet and slightly flatten (or make into muffins, filling muffin cups with 1/6 of the batter).  For making dinner rolls, you might want to use a muffin pan with large slots for higher rise.  Pop into preheated 350º oven for about 17-18 minutes (20-22 if done in muffin cups) or until they are golden.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 6 portions, each contains:

205 calories, 15.5g fat, 4.46g carbs, 0.76g fiber, 3.7g NET CARBS, 13.3g protein, 353 mg sodium (you can lower carbs by using another low-carb bake mix)

 

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