Healthy Halloween recipes
If you’re celebrating Halloween this year but want a healthy alternative, try making these delicious recipes, and don’t let anybody tell you that you never get into the spirit!
Pumpkin and hazelnut cup cakes
240g coconut oil
300g coconut sugar
2 cups roasted pumpkin
½ tsp nutmeg
1 tsp salt flakes
2 tsp baking powder
2 tsp baking soda
150g coconut flour
150g hazelnut meal
150g buckwheat flour
1 tbsp apple cider vinegar
½ cup cashews
4-6 dates (depending on how sweet you want to frosting to be)
½ cup pumpkin puree
- To make the Jack-o-lantern, cut the base off the pumpkin and scoop out the seeds and discard.
- Using a large strong spoon or an ice cream scoop, scoop out the pumpkin and leave about 2cm of flesh the whole way around.
- Place the pumpkin flesh onto a baking tray and bake in a 180 degree oven for about an hour.
- In a big mixing bowl stir together the flours, baking powder and baking soda, the nutmeg and the salt.
- Mash up the roasted pumpkin or puree it in a food processor.
- Mix in the dry ingredients with the eggs and mix the wet mix into the dry mix until it is smooth.
- Melt the coconut oil in a saucepan and add.
- Stir in the apple cider vinegar. This is the magic ingredient to activate the raising agents so you have nice light fluffy cup cakes.
- Spoon the mix into large paper muffin cases in a muffin tray and bake on 175 degree for 35 mins.
Let them cool a little and ENJOY
I made six cup cakes and put the rest of the mix into a loaf tin to enjoy as slices. The loaf took a little longer to cook, so try for 50 mins. A good way to tell if it is cooked enough is to prick it with a fork. If the fork comes out clean then it should be done. If there is any delicious mix still on the fork pop it back in for another 5 mins.
- Soak the cashews with the dates in water for at least 4 hrs. I like to do mine over night, so they are nice and soft, and a little easier on my food processor.
- Drain the cashews and dates, keeping ¼ cup of the water to blend with the rest of the ingredients. Throw it all into a food processor and spread the mixture onto the cup cakes once they have cooled.
- Sprinkle some roughly chopped hazelnuts on top. There won’t be any tricking with treats like these on offer!
Chocolate Crackles by Zara D’Cotta, founder of Oh My Goodness
2 cups puffed rice
1 cup desiccated coconut
½ cup coconut oil (melted)
¼ cup raw cacao
2 tablespoons rice malt syrup
- Combine puffed rice, desiccated coconut and raw cacao in a mixing bowl.
- Melt coconut oil in a saucepan over low heat, add rice malt syrup and allow to cool before adding to mixing bowl. Stir to combine all ingredients.
- Spoon mixture into cup cake (or mini cupcake cases) and top with desiccated coconut and goji berries.
- Refrigerate and allow to set, then serve to unsuspecting trick or treaters and watch as they shriek in delight (or fright)!
For more healthy recipes, visit Zara’s Oh My Goodness website.
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