RAW Butternut Squash Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 c. butternut squash, cubed¼ c. fresh orange juice½ c. raisins, divided½ c. dried cranberries, divided1 T. orange zest½ T. raw honey1 t. ground cinnamon½ t. ground nutmeg¼ t. salt
Blend squash a little at a time in food processor until smooth and transfer to bowl.
Blend half of the raisins and half of the dried cranberries with orange juice in food processor until well combined and no whole fruit remains. Add to squash with remaining whole raisins and cranberries along with other remaining ingredients. Mix well.
Using spoon, scoop mixture onto teflex sheet in to 12 equal mounds and flatten each cookie into 3 inch rounds.
Dehydrate at 100° for 10-12 hours. Flip onto dehydrator try for another 4 hours at 100°. Flip again and dehydrate a final hour at 125°.
Makes 12 cookies.
Number of Servings: 12
Recipe submitted by SparkPeople user TRYINGFOR20.
Blend half of the raisins and half of the dried cranberries with orange juice in food processor until well combined and no whole fruit remains. Add to squash with remaining whole raisins and cranberries along with other remaining ingredients. Mix well.
Using spoon, scoop mixture onto teflex sheet in to 12 equal mounds and flatten each cookie into 3 inch rounds.
Dehydrate at 100° for 10-12 hours. Flip onto dehydrator try for another 4 hours at 100°. Flip again and dehydrate a final hour at 125°.
Makes 12 cookies.
Number of Servings: 12
Recipe submitted by SparkPeople user TRYINGFOR20.
Nutritional Info Amount Per Serving
- Calories: 70.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 52.4 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.8 g
- Protein: 0.9 g
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