Recipe courtesy of 3 Dog Bakery
Peanut Brindle (Wheat Free)
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
- Yield: Approximately 85 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 344
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 9 mg
- Sodium
- 97 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
- Yield: Approximately 85 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 344
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 9 mg
- Sodium
- 97 mg
Ingredients
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.
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