Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 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
- =
- Dough #1:
- 4 cups whole wheat flour
- 1/2 cup cornmeal
- 1 1/3 cup water
- 1/3 cup peanut butter
- 1 egg
- Combine all #1 ingredients and mix thoroughly. Knead on a lightly floured surface. Set aside.
- Dough #2:
- 4 cups whole wheat flour
- 2/3 cup cornmeal
- 1/2 cup mashed banana
- 1 egg
- 1 1/4 cup water
- 2 Tbsp. vegetable oil
- 2 Tbsp. molasses
- 2 Tbsp. cinnamon
- Combine all #2 ingredients and mix thoroughly. Knead on a lightly floured surface.
- =
Directions
Roll each dough separately to a 1/8 inch thickness, into rectangles.
Lightly brush a little water over the top of the light dough.
Place the dark dough on top, then roll up like a jelly roll.
Wrap the roll in plastic and chill in the freezer for one hour.
Cut the roll into 1/4 inch slices. Place them on a cookie sheet sprayed with non-stick spray.
Bake at 350 degrees for one hour.