6 cups cubed yellow squash (about 12 medium squash)
2 cups frozen green peas
5 tablespoons blackstrap molasses
4 tablespoons olive oil
12 cups rice flour
1 tablespoon baking powder
2 cups lukewarm water (or reserve the water squash was boiled in & let cool)
Preheat oven to 350. Boil squash until mushy, drain and mash in a large bowl. Mix in peas, molasses and olive oil. Gradually add flour 1 cup at a time alternating with water. Mix until smoth. Shmurge it with your hands to make sure you've got the lumps out. Lightly dust your cutting board, roll the cookie dough out to a 1/2 inch thickness. I use a pizza wheel to cut small squares. Place on a nonstick or greased cookie sheet and bake for about 1/2 until golden. Makes about 4 to 5 pounds (which sadly won't last that long
). You can also spice this up a bit with some savoury, thyme and oregano.