4 sweet potatoes
1 butternut squash, quartered
3/4 cup chopped raw pecans
2 tablespoons rice milk
1 1/2 tablespoons grade-B maple syrup
1 3/4 teaspoons extra-virgin olive oil
3/4 teaspoon cacao powder
3/4 teaspoon toasted and ground cumin seed
3/4 teaspoon sea salt
1/4 tablespoon dried oregano
2 turns black pepper on a pepper mill
3 1/4 cups whole-wheat flour, plus more for dusting
3 1/2 tablespoons buckwheat groats (not toasted or roasted)
3 1/2 tablespoons millet
2 1/4 teaspoon fine sea salt
3/4 cup unsweetened almond milk
3 1/2 tablespoons extra-virgin olive oil
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