Halloween recipes the family can make together

If you are looking for something fun to do with the kids on Halloween (Saturday, October 31) why not try these recipes.
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Little Cooks Co is a monthly subscription-based recipe kit that’s posted through the letterbox, direct to kids, in a neat 100% recyclable box with compostable packaging.

The box is packed with all the natural and healthy dry ingredients of that month’s delicious and nutritious recipe for kids to bake in the home.

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All recipes are designed by a registered nutritionist and based on the latest science and research, not outdated models of calorie counting. The recipes use whole natural ingredients, no refined carbohydrates (which are a key driver of obesity), and all ingredients in the box are organic.

Chocolate cakesChocolate cakes
Chocolate cakes

Chocolate Fudge Devil Cakes!

Though these cupcakes may look devilishly decadent, they are full of deceptively good-for-you ingredients like beetroot and raspberries!

Prep: 30 minutes

Cook: 15-18 minutes

Pumpkin piesPumpkin pies
Pumpkin pies

Serves: 12 cakes

Allergens: Dairy (optional)

Ingredients you’ll need:

Cake Ingredients

10g milled flaxseeds + 3 tbsps water

70g brown rice flour

70g oat flour (you can blend regular oats into a fine flour, and choose gluten free if

preferred)

60g dark cocoa powder or cacao powder

1 tsp baking powder

120g honey or maple syrup

80g olive oil or melted coconut oil

1 tsp vanilla extract

200ml milk (or dairy free alternative)

1 tsp vinegar

Filling Ingredients

160g cooked beetroot (not in vinegar), roughly chopped

125g raspberries

35g honey or maple syrup

10g milled chia seeds (you can mill them by blitzing them in a blender)

Frosting Ingredients

70g coconut oil or butter, melted

60g dark cocoa powder or cacao powder

45g maple syrup/honey

60 ml water or milk

2 tsp vanilla extract

Equipment:

Blender

Measuring scales

Mixing bowl

Whisk

Measuring spoons

Measuring jug

Sieve

Small saucepan

Plate

12-hole fairy cake tin

Fairy cake cases

Knife

Circular cookie cutter (3-4 cm)

Directions:

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1. Preheat your oven to 180c (fan)/200c (non-fan)/gas mark 6. Line a 12-hole fairy cake tin with cases.

2. Make your flaxegg by adding the flaxseed to a small bowl along with 3 tbsp of water. Stir and set aside to form a gel.

3. Add the rice flour, oat flour, cocoa or cacao powder and baking powder to a large mixing bowl. Whisk to combine, leaving a well in the centre.

4. In the well, add the honey/maple syrup, olive oil, vanilla, milk, vinegar and flaxegg. Whisk to combine - the mixture will be quite wet.

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5. Transfer the mixture into a measuring jug and pour into the cases, filling just near the top. Pop in the oven and bake for 15-18 mins.

6. While the cakes are baking, make your filling by blending the beetroot, raspberries and honey/maple syrup. Pour the mixture through a sieve to remove the seeds and pulp. You may need to use a spoon to move the mixture inside the sieve, lightly pressing it through.

7. Transfer the puree into a small saucepan and simmer for 3-5 minutes. Add the milled chia seeds and stir. Transfer to a plate and pop it in the fridge to set and cool.

8. When the cakes have cooled, make your frosting by blending the melted coconut oil/butter, cocoa/cacao powder, water/milk, honey and vanilla. Add a splash more water or milk if it doesn't catch easily in the blender. If it is runny then pop it in the fridge to firm up

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9. To assemble your devil cakes, use a circular cutter to cut out a circle in the middle of each cake, only pressing down halfway to leave a base for the filling. Don't worry if the sides crumble! Another option is to slice the top of the cakes off. Set the circles/tops aside and cut in half, these will make your devil horns!

10. Fill the holes/top of the cakes with the beetroot and raspberry filling, top with the chocolate frosting and then stick the devil horns in!

Puking Pumpkin and Apple Pies!

A healthy sweet treat, packed with vitamins A and C, both helping to keep our immune system strong. No need to be scared of pesky bugs this Halloween!

Prep: 30 minutes

Cook: 18-20 minutes

Serves: 9 pies

Allergens: Dairy (optional), eggs, nuts

Ingredients you’ll need:

Pastry Ingredients

90g buckwheat or sorghum flour

80g brown rice flour

70g ground almonds

50g tapioca flour

2 tbsp milled flaxseeds

4g cinnamon

1 egg

100g melted butter or 75g coconut oil

40 ml cold water

Eggwash = 1 egg whisked with 1 tsp water

Filling Ingredients

150g pumpkin, peeled and grated

1 small apple (approx. 100g), grated (no need to peel)

1 orange, juiced

40 ml water

60g honey/maple syrup

Equipment:

Hand blender/potato masher

Scales

Mixing bowl x 2

Whisk

Measuring spoons

Grater

Vegetable peeler

Small saucepan

9 cm pastry cutter/ring

Baking tray

Rolling pin

Baking paper

Butter knife

Wooden spoon

Teaspoon

Pastry brush

Directions:

1. Make the pastry by whisking the dry ingredients together in a mixing bowl.

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2. Add the melted coconut oil/butter, and mix in the water a bit at time until the pastry comes together into a dough. Pop in the fridge to chill and firm up while you make the filling.

3. Next, grate the pumpkin and apple and add it to a small saucepan with the orange juice, water and honey/maple syrup and cook for 10-15 minutes until soft and mashable.

4. Transfer to a small plate and pop in the fridge to cool and then blend or mash (with a potato masher) until smooth.

5. Preheat the oven to 180c (non fan assisted) and line a baking tray with parchment paper.

6. Take the pastry out of the fridge and cut it in half.

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7. Roll the first half between sheets of parchment paper (this is to prevent sticking), to the thickness of a £1 coin. Use a 9cm cutter to cut out 9 circles, and use a butter knife/spatula to help you lift the pastry circles and place them on the lined baking tray.

8. Next, roll out the other half between parchment and cut out 9 circles again. On the circles, use knife to cut two ‘X’s for the eyes and an oblong circle near the bottom for a mouth.

9. Put about 1 heaped tbsp of the filling on the pastry circles and top with the pastry face. Lightly press the edges to seal - the filling should be visible in the mouth!

10. Brush the pastry faces with eggwash and put in the oven to bake for 18-20 mins, until golden brown.

Little Cooks Co a delicious, healthy and fun recipe kit, for kids, delivered straight to your door from £8.33 a month. Visit www.littlecooksco.co.uk