Butternut Squash Cookies

Ingredients

4 cups cooked butternut squash, peeled and chopped

1 cup blanched almond flour

1 cup rolled oats

1/2 cup pumpkin puree

4 Medjool dates

1/2 tsp nutmeg

1/2 tsp cinnamon

3 tbsp raw honey

1 medium orange, juiced

Directions

1Process squash in a food processor. Place processed squash in a bowl and set aside.

2Add rolled oats and blanched almond flour to squash.

3Juice orange. Add orange juice, nutmeg, cinnamon and honey to squash mixture.

4Mix thoroughly. Spoon mixture onto your Excalibur Dehydrator tray.

5Using the back of a spoon, press each cookie to a ½ inch thickness.

6Dehydrate at 105ºF for approximately 8-12 hours or until dry but soft.

7Store cookies in airtight container in refrigerator.