Rating5/5 (from 1 ratings)5
YieldMakes 7-11 cookies
4 cup Peeled Butternut Squash , chopped into medium sized chunks
1 cup raisins
3 tablespoon orange juice fresh
½ teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoon raw honey or agave
Puree the chopped squash in a food processor and transfer into a bowl. Next blend the raisins and the orange juice in a food processor and add to the squash mixture. Add the rest of the ingredients into the bowl and mix thoroughly.
Take out your ice cream scoop and scoop the mixture onto a dehydrator tray, flatten each cookie till they are one inch thick. Set the dehydrator for 100 degrees and leave in for 12 – 15 hours.
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