Ingredients - serving size 4

1/3 cup soy flour
1/3 cup soy Protein*
2 large eggs
1/2 teaspoon baking powder
2 tablespoons sour cream
2 tablespoons olive oil
1/2 cup cheddar cheese -- grated
2 teaspoons oregano

Instructions

Preheat the oven to 375 Fahrenheit.
Generously butter a loaf pan, 8 1/2 x 2 1/2.
Combine the soy flour, soy protein, eggs, baking powder, sour cream and oil in a bowl and mix well. Fold in half of the cheddar. Pour the batter into the pan and sprinkle the remaining cheddar on top.
Bake for 25 minutes, or until a tester comes out clean.
Serve immediately or store, wrapped well in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month.

NOTES : This recipe can also be made using whey protein in place of the soy protein. I suspect you may also substitute Atkins bake mix for the soy flour but your carb counts will vary depending on the products you use. My soy protein has 0 carbs. If you need a bread fix – you can use a muffin pan!

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