gluten free macaroons for halloween e1383091997727

Healthy Halloween Treats. Spooktacular Gluten-Free Halloween Desserts.

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Spooktacular Gluten-Free Halloween Desserts.Halloween means yummy treats. But it doesn’t have to mean sugary, cavity causing, weight gaining snacks. You can actually give your child (and yourself) healthy Halloween treats instead. And they are good!

The Barrios family has published the first gluten-free dessert book using all-natural ingredients: SPOOKtacular Gluten-Free Halloween Desserts. The book has been well received and debuted at #3 for Halloween cookbooks on Amazon.

The authors have compiled a book of fun Halloween treats that use all-natural ingredients, but no gluten and dairy. The book provides full-color images guiding the reader through each recipe step-by-step.

Below, I have two fun recipes from the book (used with permission) to share with you today. Wanna try your hand at making some Chilling Monsters (cornflakes)? Or even better, Brains (coconut macaroons)?




These recipes are NOT vegan (eggs) but they are gluten and dairy free and use all natural ingredients so you can feel better giving your family fun, Halloween themed treats Thursday instead of store bought candy filled with all kinds of ingredients. I admit, I still love a candy bar every now and then. But nobody needs sack fulls of all that candy.

And these treats not only look cute, but they taste pretty darned good as well! I can’t tell you how all of them taste because we are waiting for Halloween and I wanted to go ahead and share them with you but I can say that what we’ve tried is YUMMY!

You can buy the book on Amazon and try the rest o these yummy treats for yourself.

And go ahead and give the two below a shot while you’re at it.

 

 

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CHILLING MONSTERS (CHOCOLATE CORNFLAKES)

OOPS It appears our post is haunted and this recipe has, somehow, gone missing! Please see the recipe below for Coconut Macaroons Brains!

BRAINS  (COCONUT MACAROONS) 

gluten free macaroons for halloween e1383091997727 1

BRAINS (COCONUT MACAROONS)

Author: Crystal Martin
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Ingredients  

  • 3 egg whites
  • 1 cup raw sugar (coconut or demerara sugar, pulverized)
  • 1/8 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups dry unsweetened coconut flakes

FOR DECORATING *SEE NOTES

  • 8 ounces 240 grams good quality chocolate
  • 2 ounces 60 grams Royal Icing
  • red food coloring
  • knife
  • icing piping bag with #2 and #3 tips

Instructions

  • Preheat the oven to 325 F (162 C).
  • Line a baking tray with parchment paper.
  • Beat the egg whites until soft peaks form.
  • Add the sugar and vanilla and beat to combine well.
  • Carefully fold the coconut flakes into the egg mixture.
  • Using a tablespoon, drop the batter onto the lined baking tray, making sure that each cookie has an oval shape.
  • Bake for 15 to 17 minutes.
  • Let the cookies cool completely before decorating

TO DECORATE *SEE NOTES

  • When the cookies have cooled, melt the chocolate in a bowl, over simmering water.
  • Using the back of a knife, draw a line down the center of each cookie. (Make sure you don’t cut all the way through the cookie to the bottom.)
  • Color the Royal Icing a deep red, put it into the piping bag, and, using the #3 tip, draw a red line in the indention at the cookie’s center.
  • Now, put the thinner (#2) tip on the piping bag and replace the icing with the melted chocolate. Trace little squiggles across the top of the cookie to replicate the brain.
  • Once the cookies are dry, they’re ready to eat!

Notes

ROYAL ICING (covers 6 – 8 cookies)
As we’ve said, most of the cookies in this book are decorated with Royal Icing.
You can also purchase prepared Royal Icing powder and add water, but it isn’t that difficult to make the icing from scratch.
If you have concerns about eating raw egg, then you should use pasteurized egg white for this icing, as it isn’t cooked.
1 large egg white (could be pasteurized)
1½ cups powdered sugar, sifted
1 teaspoon fresh lemon juice
Using an electric mixer, beat the egg white for a few seconds before adding the sugar and half of the lemon juice. The icing’s consistency should be smooth and heavy cream-like. Add the remaining lemon juice (and more if you feel it’s needed) one drop at a time. You may also add more sugar to suit your liking.
Just a few drops of liquid, more or less, will alter the icing’s consistency.
We recommend a thicker icing for outlining the cookie, and thinner icing for filling out the inside.
Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.

Nutrition

Serving: 1grams
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For even more great Halloween recipes, check out our series of fun and frightening Halloween Treats!

Looking for Halloween cocktails and mocktails? Check out our Halloween drink series!

 

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