Halloween recipes the family can make together
and live on Freeview channel 276
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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Hide AdAll recipes are designed by a registered nutritionist and based on the latest science and research, not outdated models of calorie counting.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 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
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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Hide Ad1. 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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Hide Ad5. 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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Hide Ad9. 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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Hide Ad2. 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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Hide Ad7. 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
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