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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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