Peanut brindle (wheat free)

Yield: 1 servings

Measure Ingredient
5 cups Rice flour
1 tablespoon Cinnamon
1 teaspoon Baking powder
1 teaspoon Baking soda
1 cup Chopped peanuts
1 cup Honey
1 Egg
½ cup Peanut butter
¾ cup Applesauce
¼ cup Oil
⅓ cup Water
2½ teaspoon Vanilla
Melted carob for drizzling

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 ½ sheet pan. Repeat with remaining portion on second ½ 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.

Yield: Approximately 85 pieces

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9402 - 3 DOG BAKERY Converted by MM_Buster v2.0l.

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