TRICK OR TREAT?! It’s Halloween, and that means a bunch of fun events where you get to dress up and socialise with friends. Whether you’re going down the scary, funny or cute look you’ll need to come prepared with some tasty seasonal treats. We don’t want you to hold off on all of the sweets associated with Halloween, so we have gathered a few healthy, tasty and incredibly suitable snacks to bring to any event you’re going to!
Whether you’re hosting a gathering or attending one, we have a pumpkin recipe to suit every occasion. Who ever said pumpkins were just for carving?
1 ½ lbs pumpkin washed and cut into chunks
6 large carrots
1 tbsp grated nutmeg
½ tsp grated ginger
2 tbsp vanilla essence
1 cup brown sugar
1 ¼; cups evaporated milk
1 cup Malta
¼ cup plain yogurt
– Boil carrots and pumpkin in reasonable amount of water as it will be needed to blend vegetables, then let both water and vegetables cool.
– Add pumpkin, carrots and 3 cups of water used to boil vegetables to blender. Blend until liquified.
– Add plain yogurt, nutmeg and ginger and blend just a little more.
– Pour mixture in a jug adding sugar, Malta, evaporated milk and vanilla essence (add some spiced rum if you want an added kick!).
– Stir well until sugar is dissolved. Taste to suit and let’s get this party started!
3 tbsp olive oil
2 garlic cloves, grated
3cm of fresh ginger, grated
2 green finger chillies, sliced lengthways
1kg pumpkin, diced
½ tsp salt
1 tsp ground coriander
12 fresh curry leaves
– In a large, lidded pan, heat the oil over a medium heat, slowly fry the chopped onion until golden, tip in the garlic, ginger and chillies until they sizzle and are browning at the edges.
– Add the pumpkin chunks, season with salt and add the water. Cover and cook for 15 minutes or until the pumpkin is soft.
– Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes, reducing the pumpkin stew a little.
– Spoon onto brown rice and add fresh coriander to serve.
4 eggs, large
½ cup pumpkin puree
1 tablespoon maple syrup
1 teaspoon baking powder
½ cup almond meal
2 tablespoons coconut flour
1 teaspoon cinnamon
– In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
– Next, add in dry ingredients and mix again until everything is combined.
– Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon ¼ of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
– Cook the first side for about 3 minutes or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through. Enjoy!
1 cup cashew meal
1/4 cup tapioca flour/starch
2 tablespoons coconut flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup toasted pine nuts
1 cup pumpkin puree
1 tablespoon chopped rosemary
1 tablespoon chopped sage
– Preheat oven to 190 degrees. Grease a muffin tin with baking spray.
– Combine the flours, baking powder, salt, pepper and 2/3 of the toasted pine nuts in a large bowl.
– Whisk together the remaining ingredients in a medium bowl.
– Add the wet to the dry and mix until fully combined.
– Scoop the batter into the muffin tins and top with the remaining toasted pine nuts.
– Bake for 18-20 minutes or until set.
– Remove from oven, let cool 3-5 minutes. Pop them out of their holders, place on a platter and serve to your friends!
The best thing about all of these recipes, is that you now have an array of pumpkin shells begging to be carved. Get creative and have a happy Halloween!