5 Halloween Recipes by Chef Liana Werner-Gray
Halloween food sounds like loads of dessert & candy. Between all the bags of candy, you will likely bring for anyone coming to your door on October 31; the holiday makes healthy Halloween treats necessary. If you are looking for a healthy Halloween recipe well here are 5 of them exceptionally crafted by Liana Werner-Gray, a Certified Nutritionist, Natural Food Chef, and Best-Selling author of Cancer-Free with Food and Anxiety-Free with Food.
These recipes are Halloween themed but made cleaner, allergen friendly and gluten free. Options that are safer but also super delicious and very fun looking!
5 Halloween Recipes
1- Soft Baked Pumpkin Chocolate Monster Cookies
Total time: 25 minutes
Makes: 15 cookies
- 1-1/3 cups Bob’s Red Mill Paleo Baking Flour
- 1 tsp. Organic Flaxseed Meal
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 tsp. cinnamon
- 2 Tbsp. Sunflower Seed Butter
- 2 Tbsp. vegan butter room temperature
- 1/2 cup pumpkin purée
- 2/3 cup Coconut Sugar
- 1 Tbsp. maple syrup
- 1/3 cup apple sauce
- 1 organic egg
- 1 tsp. vanilla extract
- 1-1/2 cups rolled oats
- 1/4 cup pumpkin seeds
- 2 tsp. Hemp Seeds
- 2⁄3 cup cacao powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, refined
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
- In medium bowl, stir together flour, baking soda, salt, cinnamon and flax meal until well combined.
- In large bowl, using spoon or electric mixer on low speed, mix together butter, pumpkin, coconut sugar, apple sauce, maple syrup, SunButter, egg and vanilla.
- Add flour mixture to pumpkin mixture and stir or beat on low speed until thick, creamy batter forms.
- Use spoon to stir in dry oats, pumpkin seeds and hemp seeds.
- Drop 2 Tbsp. batter for each cookie onto baking sheet.
- Bake 10-15 minutes, or until lightly browned.
- While cookies make, add the cacao, maple syrup, and oil to a blender. Mix on high speed until smooth.
- Take cookies from oven, let cool. Cut out marshmallows into the shapes of teeth and eyes. Stick them on cookies with the chocolate sauce.
2- Apple Teeth
- 1 apple
- ½ cup SunButter Sunflower Butter
- 1 cup vegan mini marshmallows
- Cut the apple into wedges.
- Slather Sunbutter on one side of the apple.
- Add mini marshmallows as the teeth and stick two of the apple slices together.
3- Spaghetti Stuffed Jack O Lanterns
Gluten free and vegan! Plant based protein
Total time 45 minutes
- 4 peppers
- 1 box Explore Cuisine chickpea spaghetti
- 1 jar Carbone non-GMO pasta sauce
- Preheat oven to 425 degrees
- Cut the top of the pepper off and pull out the insides and seeds. Cut out shapes from the peppers, see photo to make the faces.
- Place on oven tray and bake for 40 minutes.
- Meanwhile cook 1 packet of Explore Cuisine chickpea spaghetti as per instructions. Drain and set aside.
- Heat the pasta sauce in a pot.
- Add spaghetti into each pepper and pour pasta sauce over each one. Place the lids back on top and enjoy.
4- Spaghetti Eye Balls
Total time: 10 minutes
Makes: 12 meatballs
For the meatballs:
- 11⁄2 cups walnuts
- 1 cup sun-dried tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon organic SunButter
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Pinch of black pepper
- Pinch of cayenne pepper
- Pinch of sea salt
For the spaghetti:
- 1 box Explore Cuisine Chickpea Spaghetti
- 1 jar Carbone non-GMO tomato sauce
- Add all the “meatball” ingredients to your blender and mix for 5 minutes, or until well combined. The mixture should be moist and stick together. Roll the mixture with your hands to make about 12 one-inch balls.
- Cook the spaghetti according to package directions.
- Heat the spaghetti sauce on the stove
- Drain and cool the spaghetti. Arrange spaghetti in a baking dish with the meatballs to look like eyeballs, pour the tomato sauce over the spaghetti and meatballs.
5- Pumpkin Spice Latte
Total time: 10 minutes
- 1 Tbsp. maple syrup or coconut sugar
- 2 Tbsp. pumpkin puree
- Dash sea salt
- 3/4 tsp. pumpkin spice
- 1/2 cup Plant-Based Milk
- 1/2 cup strong-brewed organic coffee
- Vegan whipped cream or whipped coconut cream
- In small pot over medium heat, stir together maple syrup, pumpkin puree, pumpkin pie spice, salt and non-dairy milk. Bring it to just below simmer and remove from heat. (Note: Do not bring to boil.)
- Stir in hot coffee. Adjust sweetness to taste.
- Pour into mug, top with whipped cream and sprinkle of pumpkin pie spice.
Liana Werner-Gray is the founder & author of The Earth Diet and health & nutrition coach at Complete Wellness NYC, an Integrated Health and Wellness Center.