No-Bake Butternut Squash Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cups peeled butternut squash, chopped into medium sized chunks1 cup raisins1 orange (juice of)3 tablespoons honey1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 cup pumpkin seeds (optional)
In a food processor, blend the chopped butternut squash and transfer to a bowl.
In a food processor, blend raisins and juice from 1 orange. Transfer to the butternut squash mixture.
Add the honey, cinnamon, nutmeg, and pumpkin seeds (optional) to the butternut squash mixture. Mix thoroughly.
Place wax paper on food dehydrator tray. Using a scoop, place the cookie mixture onto a dehydrator tray. Flatten each cookie to about 1/2 inch.
Set food dehydrator to 105 degrees, leave for 10-12 hours.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
In a food processor, blend raisins and juice from 1 orange. Transfer to the butternut squash mixture.
Add the honey, cinnamon, nutmeg, and pumpkin seeds (optional) to the butternut squash mixture. Mix thoroughly.
Place wax paper on food dehydrator tray. Using a scoop, place the cookie mixture onto a dehydrator tray. Flatten each cookie to about 1/2 inch.
Set food dehydrator to 105 degrees, leave for 10-12 hours.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 92.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 20.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.6 g
- Protein: 1.5 g
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