3 Easy Halloween Recipes: Treats Your Kids Will Love

Want something different from the usual Halloween candy? Try these Halloween recipes at home – they are sure to be a treat for all kids!

Come Halloween and you find yourself running out of ideas of how to strike a healthy balance between fun and out-of-control candy consumption. Don’t worry! We’ve got you covered. Here are a few deliciously easy Halloween treats to make at home with the kids. These 3 dishes are packed with hidden veggies or seeds, so this is perfect for picky eaters too! 

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Halloween Recipe 1: Halloween Burgers (with pumpkin patties)

Ingredients

For the bread

• 200 grams flour strong bread flour 
• 10 grams of brown sugar
• 1/4 tsp salt
• 5 grams of active dry yeast
• 32 grams of water (room temperature)
• 100 grams of milk (plant-based milk is okay too)
• 1/4 tsp vinegar (apple cider or white vinegar will do)
• ½ tsp of black food colouring

For the patties

• ½ cup of sweet potato
• ½ cup of pumpkin
• ¼ cup of canned chickpeas
• 1 tbsp of spring onions
• ¼ tsp salt
• ⅛ tsp pepper
• ¼ tsp dried oregano
• ¼ tsp dried basil
• 1 tbsp all-purpose flour

Burger garnishes

• Edible eyes

Method

For the bread

1. In a large mixing bowl, whisk the flour and salt together, and set aside.
2. In another smaller bowl, whisk the yeast, sugar and 32 grams of water together until it starts to bubble. Set this aside.
3. In a third bowl, mix the milk, vinegar and black food colouring. Set this aside.
4. Using your finger or spatula, create a crater in the centre of your flour (The Well Method) and gently pour the yeast mixture and combine until it reaches a shaggy and rough dough.
5. Slowly pour the remaining liquid (the colouring, milk and vinegar mixture) and knead the dough for about 5 minutes until it reaches a soft, pillowy texture. 
6. Leave this to rest in a large flour-sprinkled mixing bowl for about an hour. Cover this with a cloth.
7. After 1 hour, flatten the risen dough to remove the carbon dioxide, and roll it out into a log shape. 
8. Cut the dough into 6 pieces, to make mini burgers and roll them in your palm to create small spheres.
9. Place it on a baking tray (make sure you have 2cm of space in between each burger bun because it will rise again and you don’t want them to stick to each other).
10. Cover the rolled-out buns with a cloth and leave it to rise for another 10-15 minutes.
11. Once the dough has risen, bake these in the oven at 175℃, for 20 minutes. Depending on the brand of your oven, this may take 15 minutes, so please keep checking them.
12. Once it is fully baked, take them out of the oven, brush some cold butter on the top and leave it to cool.
13. Once the burgers are cool, cut them in half to make the top and bottom of the burger buns, ready to stuff with the pumpkin patties!

For the patties

1. Steam and process all the veggies together.
2. Pour the mashed-up veggies into a mixing bowl, and add all the spices and the flour.
3. Mix until smooth.
4. Create the patties using the size of your burger buns as a good indication. There is nothing worse than having extra large or extra small patties for your buns. You can make this as thick or as thin as you like. I like thicker patties for the burger.
5. Add the patties into a frying pan with a brush of oil. 
6. Fry each side until golden brown.
7. Optional: you can beat an egg, and coat the patties with this, and a layer of breadcrumbs before frying for that extra crispiness. I normally dunk the patties in flour, then coat it with egg then dunk it in breadcrumbs for an extra crispy patty.

Placing the burger together

1. Once you’ve stuffed the burgers, brush the bottom side of the edible eye with water and stick it on the top of the burger bun.

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Halloween Recipe 2: Denture Dim Sum (teeth ‘dim sum’ with veggie filling)

Ingredients

For the dim sum

• 1 cup rice flour
• ½ cup tapioca starch 
• 3 tbsp cornstarch 
• ½ cup water
• 2 tsp green food colouring 

For the filling

• 2 tbsp sesame oil
• ½ cup shredded cauliflower
• 2 brown button mushrooms minced
• 2 cloves garlic minced
• 1 tsp ginger shredded
• 1 tbsp vegetarian oyster sauce
• 2 tbsp organic soy sauce
• A pinch of pepper

For the sauce (optional)

• 2 cloves garlic minced
• 2 tbsps peanut butter for sauces like this, I used skippy as it has more flavour. However, you can use healthier versions of this and opt for peanut butter that contains less sugar.
• 1/2 cup hot water 
• 3 tbsp organic soy sauce
• ½ tbsp rice vinegar
• ⅛ tsp black pepper

Method

For the denture dim sum

1. Mix all the ingredients together. Set aside.
2. Using the denture mould, place this in a steamer and let this steam for about 15 minutes. Ensure the lid of your steamer has a towel covered around it so the water does not drip down onto the mould. 
3. Once the mould is warm enough, fill the mould with the mixture until it reaches the top.
4. Cover the steamer for 10 minutes. Then, switch the gas off and allow the cooked mould to sit in the steamer without heat for 5 minutes. This prevents the ‘dim sum’ from deflating and helps it cool down before you take it out.
5. Once you take it out, let it cool for another 5-10 minutes before removing it from the mould. Serve warm.

For the filling

1. Heat a frying pan with the oil.
2. Saute the garlic and ginger until fragrant.
3. Add the veggies and saute until all the water from the veggies has evaporated (sweated out).
4. Pour in the seasoning and saute for another 1-2 minutes.
5. Serve warm in the denture dim sum.

For the sauce

1. Combine all the ingredients together.
2. Coat the bottom of the denture dim sum with this, or garnish it on the top.

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Halloween Recipe 3: Mini Halloween Chia Cakes (red velvet chia seed cupcakes with cream cheese frosting)

Ingredients 

For the chia cakes

• 2 cups unbleached all-purpose flour
• ½ tsp baking soda
• 1 cup brown sugar
• ½ tsp salt
• 1 cup butter (not melted, cold)
• 2 tbsp chia seeds mixed with 6 tbsps water (mixed together)
• ½ tsp of vanilla extract or paste
• ½ tsp of red food colouring or beetroot powder 

For the cream cheese frosting

• 125 grams of cream cheese
• 100 grams unsalted butter
• 3 tbsps of icing sugar

For the garnishing

• Halloween sprinkles
• Edible eyes

Method

For the chia cakes

1. Preheat the oven to 175℃. 
2. In a large mixing bowl, combine the flour, baking soda and salt. Set aside.
3. Using an electric mixer in another large mixing bowl, or a stand mixer, whisk the butter with the sugar until it reaches a smooth consistency.
4. Add the chia mixture, vanilla extract and food colouring, and stir for another 30 seconds.
5. Gently sieve in the flour mixture until the batter is smooth.
6. Line a mini cupcake baking tray with some mini cupcake liners or if your baking tray is nonstick, you can use it without it.
7. Fill all the cupcake moulds ⅔ of the way, and bake for about 15 minutes. You can check when it’s done by poking a toothpick through it. If it comes out clear, it’s ready. If it comes out from the centre of your cupcake with batter still stuck to it, it needs some more time to bake.
8. Once it’s fully baked, take it out of the oven and let it cool for about 15 minutes.
9. Line the cream cheese frosting on the top and sprinkle with some Halloween sprinkles.

For the cream cheese frosting

1. Whisk all the ingredients together using an electric mixer or a stand mixer.
2. Set this in the fridge before you use it. This helps keep the butter from melting and the mixture getting too soft for frosting.

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