Healthy Halloween Fun: Part 2
Another two spooktacular recipes that are sure to get your kids bat(tling) for seconds this Halloween.
My son loves talking about vampires and Frankenstein, and who would beat whom in a fight and it’s an endless source of fun. Halloween starts the conversations about vampire bats.
- 1 cup of dried chick peas, soaked overnight
- 4 tablespoons natural yoghurt
- 4 tablespoons tahini
- 2 cloves of garlic
- 90mls olive oil
- Juice of 1 lemon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper
- Poppy seeds
- Crackers, square or rectangular, halved
- Roast, or marinated, capsicum
- Boil chick peas in fresh, plain water until soft (about 40 minutes.)
- Toss them into a food processor with all other humus ingredients. You want it to be a little thicker than the average humus so you can shape it into balls.
- Place poppy seeds onto a plate, and then with wet hands roll your chunky humus into balls. Roll them in the poppy seeds and place on a plate.
- Continue until you have the desired amount.
- Carefully cut fangs out of your capsicum, and press them gently into the bat.
- Stick your wing in the top and you’re good to fly!
NB: If you don’t want to make your own humus, you can use store bought for this. Or use tinned chickpeas. Just make it up as suits your family and schedule.
Spiced Pumpkin Cookies
- 1 cup spelt flour
- 2/3 cup of rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- big pinch of sea salt
- ½ cup butter (115g), room temperature
- 1 small egg
- ¾ cup brown sugar
- 1 tablespoon molasses
- ½ teaspoon vanilla extract
- ¾ cup roast pumpkin, mashed
- Icing kit (cake aisle of supermarket, $5) for decorating
- Heat oven to 180C.
- Place the dry ingredients into a bowl and whisk it to give it a fake sieve.(This is how I cheat all of my sifting because I’m a lazy baker.)
- Place your butter, sugar and molasses into a bowl and beat it for five minutes until slightly pale. Add your egg and vanilla and beat for a further five minutes.
- Toss half of your flour and half of your mashed pumpkin in and mix well until completely combined, and then repeat with the remaining mixture.
- Place tablespoon sized dollops onto a tray lined with baking paper and pop into the oven for 15-18 minutes, or until golden brown.
- When cooked, leave to cool for a few minutes, as they’ll still be quite soft. When they’re slightly firmer, place on a wire rack until completely cool and then decorate in the spooky nature of your desire.