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Peanut-Butter Flapjacks

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.2781
Energy (kCal)2184.6234
Carbohydrates (g)358.9619
Total fats (g)98.6913
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put butter in bowl and beat till creamy, to make pave use margarine. | 2. Mix together sugar and oats and gradually add sugar oat mixture to the butter ( to much hard work to do at once). | 3. Press mixture into a large greased tin, or tin lined with greaseproof paper. | 4. Bake at 330F degrees F or 170 degrees C until cooked to preference. For a soft chewy biscuit You need roughly 20 mins , for a crunchier flapjack 30 mins, bascilly bake till desired texture is achieved. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 ounces softened 646.38 29.6995 20.1965 54.431999999999995
    peanut butter 2 ounces 333.957 12.23 13.6418 28.3155
    oat 8 ounces rolled 557.918 150.1843 39.2357 15.9438
    demerara sugar 6 ounces 646.3684 166.8481 0.2041 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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