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Peanut Cornmeal Snaps

Tummy.Tucker's picture
Ingredients
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Dry non fat milk 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Peanuts 2 Cup (32 tbs), finely ground in electric blender
Directions

Combine cornmeal, non-fat dry milk, salt and water.
Cook, stirring constantly, until thick (approximately 5 minutes).
Cool slightly, then stir in ground peanuts.
Preheat oven to 350°F.
Place dough between two sheets of waxed paper and roll 1/4 inch thick.
Cut into 1 1/2-inch rounds and bake on an oiled baking sheet for 20 minutes in preheated oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Peanut
Interest: 
Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2055 Calories from Fat 1219

% Daily Value*

Total Fat 146 g224.1%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 13.7 mg4.6%

Sodium 1337.9 mg55.7%

Total Carbohydrates 118 g39.3%

Dietary Fiber 28.7 g114.8%

Sugars 39.4 g

Protein 100 g200.6%

Vitamin A 0% Vitamin C 4.6%

Calcium 95.9% Iron 84.6%

*Based on a 2000 Calorie diet

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Peanut Cornmeal Snaps Recipe