NOSEY’S PEANUT BUTTER PUPPY POPPERS
2 1/2 cups Whole Wheat Flour
1/2 cup Wheat Germ
1/2 cup Crunchy Peanut Butter
3/4 cup Water
2 tablespoons Corn Oil
Preheat the oven to 350 degrees F. Combine all ingredients in a large mixing bowl, forming a dough ball. (I like to wear medical grade non-latex gloves.)
Make tiny balls, the size of miniature meatballs. Place on an ungreased cookie sheet. Bake for 20 minutes.
Makes 30-40 “Puppy Poppers” depending on the size of the balls you make.
Cool and keep in a tightly covered container. Does not need to be refrigerated. They will keep for about a week. Dough can be made ahead and frozen.