Healthy Halloween

The Holidays are approaching which usually means that health goes out the window to make room for pumpkin pie and turkey. If you worked hard at the gym all summer, the last thing you want to do is to have to start all over once New Years rolls around. If you want to enjoy the Holiday's but not regret them, we can help. Here are some delicious and festive dessert recipes that will get you in the Halloween spirit without all the calories. 

 

GLUTEN-FREE CHURRO POPPERS

PREP TIME: 15 mins  COOK TIME: 15 mins  TOTAL TIME: 30 mins  serves: Approx 4 dozen poppers  INGREDIENTS  Dry Ingredients:  1½ c.  Cara's Light Flour Blend   ½ c. brown sugar  2 tsp. baking powder  ½ tsp. xanthan gum  ¼ tsp. baking soda  ¼ tsp. nutmeg  Wet Ingredients:  ½ c. nondairy milk, heated  ¼ c. vegetable oil  2 tsp. apple cider vinegar  Cinnamon Sugar Coating:  ½ c. granulated sugar  1 tsp. cinnamon  Chocolate Dipping Sauce (optional):  ½ c. nondairy chocolate chips, melted  INSTRUCTIONS  In a small saucepan, heat up 2 c. vegetable oil over medium heat. Line a plate with a paper towel (to absorb the oil) and place the cinnamon sugar coating over the towel. Set aside and have ready right next to the stove.  Whisk the dry ingredients together. Add the wet ingredients into the dry mix and stir until just combined. The batter should be on the thick side and should not be overly sticky or wet.  Place into a large plastic baggie with a corner cut out or a piping bag. Squeeze out a good 1½"- 2" sized poppers onto a piece of parchment paper. These batter should be able to stay within its shape without sticking to the paper or losing shape.  You can test first to see if your oil is ready by throwing one popper into the pan. It should immediately sizzle and brown evenly within a minute.  Throw in the poppers in small batches. Once nicely browned, drain using a slotting spoon. Place onto the plate with the cinnamon sugar and evenly coat. Repeat for the remainder churros.  Best if served immediately and warm.

PREP TIME: 15 mins

COOK TIME: 15 mins

TOTAL TIME: 30 mins

serves: Approx 4 dozen poppers

INGREDIENTS

Dry Ingredients:

1½ c. Cara's Light Flour Blend

½ c. brown sugar

2 tsp. baking powder

½ tsp. xanthan gum

¼ tsp. baking soda

¼ tsp. nutmeg

Wet Ingredients:

½ c. nondairy milk, heated

¼ c. vegetable oil

2 tsp. apple cider vinegar

Cinnamon Sugar Coating:

½ c. granulated sugar

1 tsp. cinnamon

Chocolate Dipping Sauce (optional):

½ c. nondairy chocolate chips, melted

INSTRUCTIONS

In a small saucepan, heat up 2 c. vegetable oil over medium heat. Line a plate with a paper towel (to absorb the oil) and place the cinnamon sugar coating over the towel. Set aside and have ready right next to the stove.

Whisk the dry ingredients together. Add the wet ingredients into the dry mix and stir until just combined. The batter should be on the thick side and should not be overly sticky or wet.

Place into a large plastic baggie with a corner cut out or a piping bag. Squeeze out a good 1½"- 2" sized poppers onto a piece of parchment paper. These batter should be able to stay within its shape without sticking to the paper or losing shape.

You can test first to see if your oil is ready by throwing one popper into the pan. It should immediately sizzle and brown evenly within a minute.

Throw in the poppers in small batches. Once nicely browned, drain using a slotting spoon. Place onto the plate with the cinnamon sugar and evenly coat. Repeat for the remainder churros.

Best if served immediately and warm.

GLUTEN-FREE ORANGE-GLAZED PUMPKIN DONUTS

Gluten Free Pumpkin Orange Glazed Doughnuts {Dairy Free}  Prep time :20 mins  Cook time: 25 mins  Total time: 45 mins  Serves: 12  INGREDIENTS:  2 cups gluten free 1:1 baking flour (I use Bob's Red Mill)  2 teaspoons baking powder  1 teaspoon salt  ½ teaspoon ground cloves  ½ teaspoon ground nutmeg  1¼ teaspoon ground cinnamon  ⅔ cup pumpkin puree  ⅔ cup plus 2 tablespoons light brown sugar  2 large eggs  ½ cup plain, unsweetened almond milk  4 tablespoons melted butter, cooled (I used non-dairy Earth Balance)  1 teaspoon orange juice  ½ teaspoon orange zest  Glaze:  2 cups confectioners sugar, sifted  3 tablespoons plain, unsweetened almond milk  1 tablespoon orange juice  1 teaspoon orange zest  Instructions: Pre-heat oven to 350 degrees Fahrenheit. Grease a doughnut pan and set aside. In a medium sized bowl, mix together flour, baking powder, salt and spices. In a large bowl, beat together the pumpkin brown sugar and eggs. Next add the almond milk, cooled melted butter, orange juice and orange zest and mix again until combined.  You can either spoon the batter into the doughnut pan or you can place the batter into a pastry bag fitted with a large tip and pipe the batter in. Make sure batter isn't overflowing. Bake doughnuts until a toothpick inserted comes out clean, about 12 minutes. Carefully remove doughnuts from the pan and let cool on a rack. Re-peat process with remaining batter. You should be able to get 12 doughnuts from this recipe.  Make the glaze: Add all glaze ingredients to a small bowl and whisk together until you have a smooth glaze with no lumps. Spoon desired amount of glaze over each doughnut and enjoy!

Gluten Free Pumpkin Orange Glazed Doughnuts {Dairy Free}

Prep time :20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 12

INGREDIENTS:

2 cups gluten free 1:1 baking flour (I use Bob's Red Mill)

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon ground cloves

½ teaspoon ground nutmeg

1¼ teaspoon ground cinnamon

⅔ cup pumpkin puree

⅔ cup plus 2 tablespoons light brown sugar

2 large eggs

½ cup plain, unsweetened almond milk

4 tablespoons melted butter, cooled (I used non-dairy Earth Balance)

1 teaspoon orange juice

½ teaspoon orange zest

Glaze:

2 cups confectioners sugar, sifted

3 tablespoons plain, unsweetened almond milk

1 tablespoon orange juice

1 teaspoon orange zest

Instructions: Pre-heat oven to 350 degrees Fahrenheit. Grease a doughnut pan and set aside. In a medium sized bowl, mix together flour, baking powder, salt and spices. In a large bowl, beat together the pumpkin brown sugar and eggs. Next add the almond milk, cooled melted butter, orange juice and orange zest and mix again until combined.

You can either spoon the batter into the doughnut pan or you can place the batter into a pastry bag fitted with a large tip and pipe the batter in. Make sure batter isn't overflowing. Bake doughnuts until a toothpick inserted comes out clean, about 12 minutes. Carefully remove doughnuts from the pan and let cool on a rack. Re-peat process with remaining batter. You should be able to get 12 doughnuts from this recipe.

Make the glaze: Add all glaze ingredients to a small bowl and whisk together until you have a smooth glaze with no lumps. Spoon desired amount of glaze over each doughnut and enjoy!

GRAVEYARD MOUSSE POTS

NAKD GRAVEYARD MOUSSE POTS!  PREP TIME: 15 mins  COOK TIME: 8 mins  TOTAL TIME: 23 mins  Lemon poppyseed tombstone cookies paired with velvety chocolate mousse with a Nakd bar crumble topping. A deliciously spooky dessert perfect for Halloween!  Serves: 4  INGREDIENTS:  For the chocolate mousse pots   Nakd mousse pots recipe   For the tombstone cookies  175g / 1¾ cup ground almonds  1 tbsp arrowroot powder  2 tbsp coconut oil  2 tbsp agave nectar  1 tbsp vanilla extract  Zest of 1 medium lemon  1 tbsp poppy seeds  For the chocolate icing  2 tbsp coconut oil  2 tbsp cocoa powder  1 tbsp agave nectar  1 tsp vanilla extract  INSTRUCTIONS: Make the mousse pots according to  these instructions . You can make two large servings or four small pots. Leave in the refrigerator whilst you prepare the cookies.  To make the cookies: Preheat the oven to 180c / 350f and line a baking tray with parchment paper. In a food processor or mixer, mix together the ground almonds and arrowroot powder. Add the coconut oil in a small bit at a time so it's evenly distributed throughout the dough. Mix in the rest of the ingredients and turn the dough out onto a board. Roll the dough so it's about ¼ inch thick and using a small sharp knife, cut out your tombstone shapes. Or , if you have tombstone cookie cutters, even better!  Transfer to the baking sheet and bake for 5-8 minutes until golden brown around the edges. Leave to cool before icing.  To make the icing: Melt the coconut oil over a bowl of hot water. Stir in the cocoa powder, agave and vanilla extract. Leave to cool in the fridge for a few minutes.  Transfer the chocolate to an icing bag with a narrow nozzle, suitable for writing. Test a small amount to see if the icing is too runny. If so, return to the fridge to firm up slightly. Once it's the perfect texture, pipe your RIP letters onto the top of the tombstone cookies and leave to set in the fridge for at least 10 minutes.  To assemble: Stand the tombstone cookies on top of your mousse pots.  Optional: Add a few small edible flowers to complete the look.

NAKD GRAVEYARD MOUSSE POTS!

PREP TIME: 15 mins

COOK TIME: 8 mins

TOTAL TIME: 23 mins

Lemon poppyseed tombstone cookies paired with velvety chocolate mousse with a Nakd bar crumble topping. A deliciously spooky dessert perfect for Halloween!

Serves: 4

INGREDIENTS:

For the chocolate mousse pots

Nakd mousse pots recipe

For the tombstone cookies

175g / 1¾ cup ground almonds

1 tbsp arrowroot powder

2 tbsp coconut oil

2 tbsp agave nectar

1 tbsp vanilla extract

Zest of 1 medium lemon

1 tbsp poppy seeds

For the chocolate icing

2 tbsp coconut oil

2 tbsp cocoa powder

1 tbsp agave nectar

1 tsp vanilla extract

INSTRUCTIONS: Make the mousse pots according to these instructions. You can make two large servings or four small pots. Leave in the refrigerator whilst you prepare the cookies.

To make the cookies: Preheat the oven to 180c / 350f and line a baking tray with parchment paper. In a food processor or mixer, mix together the ground almonds and arrowroot powder. Add the coconut oil in a small bit at a time so it's evenly distributed throughout the dough. Mix in the rest of the ingredients and turn the dough out onto a board. Roll the dough so it's about ¼ inch thick and using a small sharp knife, cut out your tombstone shapes. Or , if you have tombstone cookie cutters, even better!

Transfer to the baking sheet and bake for 5-8 minutes until golden brown around the edges. Leave to cool before icing.

To make the icing: Melt the coconut oil over a bowl of hot water. Stir in the cocoa powder, agave and vanilla extract. Leave to cool in the fridge for a few minutes.

Transfer the chocolate to an icing bag with a narrow nozzle, suitable for writing. Test a small amount to see if the icing is too runny. If so, return to the fridge to firm up slightly. Once it's the perfect texture, pipe your RIP letters onto the top of the tombstone cookies and leave to set in the fridge for at least 10 minutes.

To assemble: Stand the tombstone cookies on top of your mousse pots.

Optional: Add a few small edible flowers to complete the look.