Ghastly Gluten Free Halloween Treats!
Sometimes having food intolerances can take a little fun out of celebrating the holidays. But it doesn’t have to be this way and is actually fun and easy with a bit of creativity.
These recipes are sure to bring a spooky smile to everyone’s faces this Halloween…and they are all gluten free, dairy free, soy free and absolutely fright-tastic!
Creamy Tempt ice cream makes this the ultimate indulgence. Don’t worry about how scary it may look, it tastes delicious!
- 2 (12 fluid ounce) cans frozen limeade concentrate
- 1 2 liter bottle lemon-lime soda
- 1 quart TEMPT coconut lime ice cream
Chill soda very well, at least overnight. In punchbowl, mix together the limeade concentrate and the soda. Whisk in ice cream until well combined and somewhat frothy. Serve immediately. For even more of a spooky fright, add a few gummy worms or plastic spiders frozen in limeade ice cubes to the bowl.
Ghoulcamole with Ghost Shaped Tortilla Chips
This easy and healthy dip will surely scare you guests into eating it all up! Ghost shaped chips makes this an extra special treat for little ones to enjoy as well.
- About 20 white corn tortillas- preferably a touch stale
- 2 tbsp Living Harvest hemp oil in a small bowl
- sea salt to taste
- pastry brush
- ghost (or your favorite shape) cookie cutter
Preheat oven to 400 °F.
Lightly oil just the tops of each tortilla.
Stack about 3 tortillas on top of each other. Place cookie cutter firmly on tortillas; and, using a lot of force, push down to cut all the way through.
Arrange on cookie sheet, making sure not to stack or overlap any ghosts. No need to waste the scraps of the ghost edges. Simply cut them up and arrange separately onto another cookie sheet.
Lightly salt. Once they are on the cookie sheets, use a #5 or #6 decorating tip to cut the little circles for the “eyes”.
Bake in preheated oven about 6-8 minutes, or until lightly golden brown and crispy. Flip over and bake an additional 1-2 minutes. Watch that they don’t burn! Let cool completely before serving.
- 4 ripe avocados
- juice of 1 small lime
- 1/2 tsp cinnamon
- 1 tbsp chopped fresh cilantro
- 1 small tomato, chopped
- 1 tbsp Living Harvest Hemp Protein Powder
- 1 cup of broccoli florets (cut so that there is no to very little stem, and just little broccoli confetti)
- salt to taste
Smash avocados with lemon juice using a firm whisk, potato masher or similar tool. Fold in the cinnamon, cilantro, tomato, hemp powder, and broccoli “confetti”. Salt to taste. Garnish with fresh cilantro.
Black Spooky Cat Cookies
This fudgey black cats are a great addition to a Halloween snack tray!
makes 20-24 cookies
- 3/4 cup coconut oil
- ¼ cup Living Harvest Hemp Oil
- 2 cups granulated sugar
- 2 tsp chocolate or vanilla extract
- 2 tbsp flaxseed meal mixed with 4 tbsp water
- 1/4 tsp salt
- 1/2 cup cocoa powder
- 1 cup sorghum flour
- 1 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1 tsp xanthan gum
- spooky cat (or other scary) shaped cookie cutter
Preheat oven to 350 ºF.
Cream together coconut oil, hemp oil and sugar and then add in chocolate extract. Mix in prepared flaxseed meal, salt and cocoa powder until well combined.
In separate bowl sift together sorghum flour, brown rice flour, potato starch and xanthan gum.Gradually add flour mixture into the wet ingredients until a stiff cookie batter forms. Form into two disks and chill until firm, about 1 hour.
Lightly dust a clean surface with cocoa powder. Roll out until about 1/4 inch thick and then cut out shapes with desired cookie cutters. Add a touch more cocoa powder to the cookies if the dough seems sticky.
Keep re-rolling out the dough and cutting shapes until all is used. Re-chill dough if it begins to stick to the rolling pin… and/or re-dust with a touch more cocoa powder. Place cookies on ungreased cookie sheet.
Bake cookies in preheated oven for about 11 minutes. Remove from oven and let stand on cookie sheets until cooled. Decorate with little eyes or leave them as spoooooooky silhouettes.