Raw Butternut Spice Cookies

Raw Butternut Cookies

This was the second recipe in my quest for fantastic raw butternut squash recipes, and I decided to try the Pumpkin Spice Muffins from The Sunny Raw Kitchen.  I liked them ok but I don’t think I’d make them again.  I call them cookies instead of muffins because they were a little heavy and dense for my taste.    On the positive side, they did keep really well as traveling snacks — their density meant that they were quite filling for a snack on the go.  They are also very pretty which bumps them up to 3/5 happy monkeys.

Ingredients:

– 2 cups of butternut squash pulp (left over from juicer)
– 1 1/3 cup walnuts
– 1/3 cup pecans
– 1⁄ 8 cup water
– 3 tbs honey or agave
– 1.5 teaspoon of cinnamon
– 1 1/4 teaspoon of ground ginger
– 1/2 tps allspice or ground cloves
– 1/2 tsp ground nutmeg

Directions:

Blend all of the ingredients in a food processor. Form into mini-muffins using about 1 1/2 tsp of dough at a time. Top with a pecan and dehydrate for 15 hours at 110 degrees.

Variation from The Sunny Raw Kitchen: This would also be delicious non-dehydrated, as a pudding or filling for a pie.

Advertisements

Leave a comment

Filed under 3/5 Happy Monkeys, Dairy-Free, Gluten-Free, Grain-Free, Raw, Snack, Vegan, Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s