Halloween is a fun occasion for all, from kids to adults… However, if you have a food intolerance, party occasions can be a nightmare.. But don’t fear! With yorktest’s food intolerance-friendly Halloween recipes, everyone can get in on the fun. Whatever mischief you’re getting up to this Halloween, we’ll make sure you’re not feeling ghoulish – only looking it.
To help you out, we’ve selected some of the most spooktacular gluten-free, dairy-free, and food intolerance friendly Halloween recipes from around the web.
Fruity Worms
A fun recipe, these worms are perfect for Halloween parties or to give out to trick or treaters. Gluten free, dairy free, and containing only natural sugar, these worms are healthy alternative to shop bought sweets.
Ingredients
- 800ml of fruit juice (we like blueberry or cranberry, as they’re low-FODMAP)
- 9 tbsps. Gelatine
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 1 tsp green food colouring (optional)
- 100 bendy straws
Method
1) Pour the juice into a saucepan. Place on a low, simmering heat.
2) Slowly add the gelatine a tbsp. at a time, whisking whilst you add. Make sure the pan doesn’t start to boil.
3) Once the gelatine has dissolved, take the pan off the heat.
4) Add the food colouring (if using), lemon extract, and vanilla extract. Stir.
5) Place the straws in a tall container – a long, thin jar works well. Make sure they’re packed in well.
6) Pour the fruit juice mixture over the straws.
7) Place the jar into the fridge so the worms can set. This should take about 2hours, but can take less.
8) Carefully remove the straws from the container. Using a rolling pin, squeeze the worms out of the straws. It’s a good idea to test one straw first, to make sure the mixture is properly set.
9) Serve, and enjoy.
Adapted from https://ohlardy.com/homemade-gummy-worms-perfect-halloween/
Gluten-free Stuffed Pepper ‘Pumpkins’
Stuffed with a herby veg and quinoa mix, these “pumpkin” peppers are frightfully healthy. If you’re looking for a gluten free healthy Halloween meal, why not give these a try.
Ingredients (serves 4)
For the “pumpkin”
- 4 yellow peppers, tops cut off, carved as you would a pumpkin
For the filling
- 95g uncooked quinoa, rinsed
- 1 tablespoon extra-virgin olive oil
- 1 courgette, chopped
- 150g mushrooms, chopped
- handful fresh basil, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 100g feta cheese (optional)
Method
1) Preheat oven to 180 degrees Celsius
2) Bring 235ml of water to the boil
3) Add quinoa and bring water down to a simmer. Cover and cook for 15 minutes, or until all water is absorbed.
4) Boil another large pot of water. Add the peppers and simmer for 5 minutes.
5) Remove peppers, patting dry with kitchen paper.
6) Heat oil in a frying pan. Add the courgette and mushrooms, and cook until soft. This should take around 5 minutes
7) Season with salt, pepper, and basil, and add the quinoa and feta (if using).
8) Stuff the quinoa mix into the peppers. Bake in the oven in a casserole dish for 15 minutes, then serve.
Adapted from https://happyhealthymama.com/2011/06/vegetarian-stuffed-peppers.html
Gluten Free Pumpkin Balls
Ever find yourself wondering what to do with the pumpkin leftover from carving? These pumpkin balls are an economical, gluten free, and dairy free sweet treat. Plus, they’re ideal for the kids to make, as there’s no baking involved.
Ingredients
- 8 large dates, pitted
- 2 heaped tablespoons unsweetened pumpkin, pureed
- 57g of coconut or almond butter
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch ground cloves
- Pinch salt
- 1 tsp vanilla extract
- 75g walnuts
- 45g desiccated coconut
Method
1) To make the pumpkin puree, take your pumpkin pulp and roughly chop. Boil in water for around 15 minutes drain, then puree in a food processor.
2) Add dates to a clean food processer, and blitz into a smooth paste. Feel free to add a teaspoon or so of water if the dates are quite dry.
3) Add the pumpkin, almond/coconut butter, spices, salt and vanilla extract to the food processor, and blend until thick and smooth.
4) Add in the walnuts and coconut, and blitz a few times to incorporate them into the mixture.
5) If the mixture holds together when rolled in your hand, it’s the right consistency. If it’s crumbling, try adding more pumpkin puree.
6) Roll the mixture into small balls. You should be able to make around 18. Roll in desiccated coconut, or cocoa powder, if you wish.
7) Place in the fridge to firm up.
8) Serve.
So whatever you’re doing this Halloween, we hope these recipes provide you with a spread of treats – and tricks – that everyone will enjoy.
