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The Perfect Plant Based Moist Cookie In the Cuisinart - mix to a gooey liquid 4 dates 2 figs 1/4 cup maple syrup two heaping spoons peanut butter 1 spoon full of applesauce handful of walnuts handful of raisins blend together until batter - like dry ingredients 1/2 cup rolled oats 1 1/2 cup almond flour tsp baking soda tsp baking powder tablsp flax meal handful whole walnuts handful of carob chips or sugarless chocolate chips (optional) combine all together create a ball by hand let sit for ten minutes make small round size cookies and bake for 15 minutes at 350
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Perfect Plant Based Butternut Squash Soup Ingredients: One whole butternut squash 1/4 cup roasted pumpkin seeds sprig of fresh mint sprig of fresh basil 1/2 cup creamy oat milk dash of salt (to taste) dash of pepper (to taste) 1 teaspoon of arrowroot tablespoon of pure maple syrup 1 pitted date 1 teaspoon of chia seeds (optional) Fill baking pan with 1/4 cup water and a dash of salt Split the Butternut Squash in half and take out the seeds Place the Squash face down into the pan Bake at 350 degrees for 35 minutes Scoop out the squash and place in a Cuisinart with the rest of the ingredients.  Start at a pulse then blend for a full two minutes.  Remove from the Cuisinart and place in a pot, cook on low heat until it begins to bubble. Garnish with whole pumpkin seeds and mint / basil leaves. Pro Notes:  This also makes a great sauce for potato gnocchi (reduce oat milk by half for thicker sauce)...
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