In a food processor, blend oats until fine. Add flaxseed, coconut, pecans, dates, carrot, vanilla, cinnamon, nutmeg, and cloves. Process until it forms a thick paste. Scrape down the sides with a spatula as needed.
Form into 20 balls (about 1Tbsp each) and roll in finely chopped pecans. Chill for 30 minutes and serve.
May be stored, covered, in the refrigerator for up to 5 days.
Spray cookie sheet and roast squash for about 1 hour at 350 F. Alternatively, to save time, you can saute squash with oil in a heavy bottomed pan until brown. This step is optional, but it really intensifies the flavour of the squash.
Heat canola oil on medium and add onions, red pepper, and garlic. Cook 5 minutes until onions sweat.
Add spices and saute for about a minute until fragrant. Add remaining ingredients except coconut milk. Cook another 15-20 minutes on medium.
Remove from heat and puree. You can do this in batches in the blender or food processor. I use a handheld blender.
Add coconut milk and heat, but don't boil.
Garnish as desired with cilantro, pumpkin seeds, etc. (Not included in nutrient breakdown).
Spicy Thai Squash Coconut Soup
Amount Per Serving
Calories 340Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Total Carbohydrates 35g12%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.
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