Recipe courtesy of 3 Dog Bakery
Peanut Brindle (Wheat Free)
- Level: Easy
- Yield: Approximately 85 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 344
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 55
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 7
- Cholesterol
- 9
- Sodium
- 97
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
Ingredients
5 cups rice flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped peanuts
1 cup honey
1 egg
1/2 cup peanut butter
3/4 cup applesauce
1/4 cup oil
1/3 cup water
2 1/2 teaspoons vanilla
Melted carob for drizzling
Directions
- Mix dry ingredients thoroughly. Mix wet ingredients thoroughly.
- Add wet ingredients to dry ingredients and mix until mixture is combined. Mixture will be somewhat sticky. You don't want mixture too dry.
- Separate into two equal portions. Place one portion on sheet of waxed paper and cover with sheet of plastic wrap. Roll out dough over plastic wrap. Place into 1/2 sheet pan. Repeat with remaining portion on second 1/2 sheet pan. With ruler and paring knife, score 3 - inch squares. Spray with water; sprinkle with chopped peanuts, and spray again. Bake at 325 degrees for approximately 50 minutes.
- Cool for 10 minutes.
- Break apart where dough has been scored, then break piece in half again. Place pieces on cooling tray. Drizzle with melted carob.