Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
1047
Calories
33g
Protein
46g
Fat
126g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1 tbsp baking soda
- 1/2 tbsp salt
- 1 cup 100% bran cereal
- 1 cup shredded carrots
- 1/2 cup chopped peanuts or
- sunflower seeds
- =
Directions
1
Cream peanut butter, shortening, sugars, egg and vanilla until light and fluffy. Mix flour, baking soda and salt; blend into creamed mixture. Stir in cereal, carrots and peanuts. Form into 1-inch balls; place on baking sheet, about 2 inches apart. Flatten with fork. Bake at 350f (180c) for 10 to 12 minutes or until lightly browned. Cool on racks. Store in airtight container.
Recipe sourced from
fandom