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    Cookie # 2

    Source of Recipe

    Marcie Dingerson

    Recipe Introduction

    Origins Unknown

    List of Ingredients

    4 cups peeled butternut squash chopped into medium sized chunks
    1 cup raisins
    juice of one orange
    1/2 teaspoon nutmeg
    1 teaspoon cinnamon
    3 tablespoons raw honey


    Blend 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 to 15 hours.

    Makes 7-11 cookies.




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