If you’re throwing a Halloween party or really just love to give your family a funny fright at the kitchen table, these five delicious Halloween recipes will do just that! McKenzies have nailed the scary menu with their alternative flours for healthier Halloween treats. From witch fingers to cute stuffed capsicum carvings, there’s a recipe for everyone’s cauldron!
McKenzie’s has all your flour needs covered this Halloween
The clever folk at McKenzie’s have created a spooktacular feast using their alternative flours – McKenzie’s Almond Flour and McKenzie’s Chick Pea Flour, perfect for kids with intolerances or parents just looking to provide some healthier options. The perfect spread for a Halloween party, these plates will be wolfed down before anyone can scream BOO!
Even better, all of the ingredients are readily available and you can easily source McKenzie’s products at supermarkets nationwide. Witches hat and cauldron at the ready? Let’s cast these delicious spells!
5 Halloween treats and recipes for 2022
1. Almond witch finger biscuits
Makes: 20 fingers
- 2 egg whites
- 100g sugar
- ¼ cup honey
- 1 tsp almond essence or vanilla essence
- 300g McKenzie’s Almond Flour
- ½ cup plain flour
- 1 tsp McKenzie’s Baking Powder
- 20 whole almonds
- Place the egg whites into a clean mixer bowl, add sugar and mix on high speed, beating until the egg whites are stiff and fluffy. Add honey and mix again for another minute before gently stirring in the essence.
- In another bowl combine the almond flour, plain flour and baking powder, whisking to combine thoroughly.
- Gently fold these dry ingredients into the egg white mixture, folding carefully not to deflate the egg whites. Let this rest for 30 minutes.
- In the meantime, preheat the oven to 150°C (fan-forced) and line two trays with baking paper.
- Roll approximately two tablespoons of the mixture into the shape of a finger. Gently push an almond into the tip like a fingernail. To make them more witch-like, roll the mixture slightly crooked.
- With the tip of a knife, score the top of each finger to resemble the creases of the knuckle.
- Bake for 10-12 minutes, and allow to cool for five minutes on the tray before transferring to a rack to cool completely.
SPOOKY TIP: These witch fingers can be stored in an airtight container for up to one week.
2. Custard brownie monsters
Makes: 12 monsters
For the brownies
- 150g unsalted butter
- 100g dark chocolate
- 3 eggs at room temperature
- 150g (¾ cup)caster sugar
- 1 tsp vanilla extract
- 30g (4 tbsp) cocoa powder
- ½ tsp salt
- 115g (¾ cup) McKenzie’s Chick Pea Flour
- 1 tsp instant coffee powder
- 120g (½ cup) chocolate chips
For the custard
- 2 whole eggs
- 3 tbs McKenzie’s Corn Flour
- 4 tbsp sugar
- 1 tsp vanilla essence
- 3 cups milk
- To decorate
- 12 white marshmallows, cut in half
- 24 choc chips, for eyes
- For the brownies: Preheat the oven to 170°C. Grease a 20x20cm square pan with butter and line it with baking paper.
- Combine butter and dark chocolate in a microwave-safe bowl. Microwave for 45–60 seconds. Whisk together until smooth and set aside to cool.
- In another bowl, sift together cocoa powder, salt, chickpea flour and coffee powder, then fold into the wet mixture. Add chocolate chips and stir gently.
- Pour the brownie mixture into the greased and lined tin and bake for 35-40 minutes. Allow it to cool completely before cutting the brownie slab into small chunks. Set aside while making the custard.
- For the custard: In a saucepan, whisk together eggs, corn flour, sugar, vanilla essence and milk until smooth. Continue whisking on the stovetop until the custard becomes thick and creamy. Remove from heat and allow to cool slightly before assembling the monster pots.
- To assemble: In medium size glasses, place three tablespoons of custard, then add a layer of the brownie pieces. Add another three tablespoons of custard for the top layer. Decorate pots with marshmallows and choc chips to make the monster eyes.
SPOOKY TIP: To save time, use store-bought custard powder or ready-made custard from the chilled section of the supermarket!
3. Pumpkin-spiced whoopie pie monsters
Makes: 40 whoopies (for 20 monsters)
- 1 ½ cups plain flour
- 1 cup McKenzie’s Almond Flour
- 2 tsp McKenzie’s Baking Powder
- 1 tsp McKenzie’s Bi-Carb Soda
- 115g butter, softened at room temperature
- 1 cup caster sugar
- 2 tbsp treacle or golden syrup
- 2 eggs, lightly whisked
Pumpkin spice mix
- 2 tsp McKenzie’s Ground Cinnamon
- ¼ tsp McKenzie’s Ground Ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 125g butter, softened at room temperature
- 1 ½ cups icing sugar, sifted
- 2 tabs cocoa powder, sifted
- ½ cup chocolate spread (eg Nutella)
- Piping bags
- 20 large white marshmallows, cut in half
- 40 choco chips
- Mini white marshmallows for teeth
- For the whoopie pies: Preheat oven to 160°C (fan forced) and line two baking trays with baking paper.
- In a large bowl, sift together plain flour, baking powder and bi-carb soda. Then whisk in the almond flour until well combined.
- In a small bowl, combine pumpkin spice ingredients. Add the spices to the flour mixture and whisk together.
- In the bowl of an electric mixer, add the butter, sugar, treacle or golden syrup and beat until light and fluffy. Add eggs and beat together on a medium speed for two minutes.
- Add the flour mixture and beat on low until combined.
- Place batter into a piping bag and snip 1cm off the end. Squeeze around 1 tablespoon of batter onto the tray, leaving a 5cm gap between each whoopie to allow for spreading.
- Bake one tray at a time for 13–15 minutes until golden in colour and just firm to the touch. Allow to cool on the tray for 5-10 minutes then transfer to a rack to cool completely.
- For the filling: In an electric mixer bowl, beat the butter until light and fluffy for approximately 5 minutes. Gradually beat in the icing sugar, half a cup at a time until well combined. Beat in cocoa powder and chocolate spread until smooth and creamy.
- To assemble: Spoon the chocolate filling onto half the whoopie pies and then sandwich with the other half. Add a row of mini marshmallows for the teeth. Use the larger marshmallow halves for eyes, gluing them to the whoopie pie with a blob of filling behind. Add a choc chip for the pupil of the eye.
4. Spider web soup
Serves: 4-6 bowls
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, roughly chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp tomato paste
- 4 cups vegetable stock
- 1 cup water
- 1 cup, rinsed McKenzie’s Red Split Lentils
- 400g pumpkin, cut into small cubes
- 150g sweet potato, cut into small cubes
- Sea salt, to taste
- Black pepper, to taste
- Pouring cream and toasted pepita seeds, for serving
- Piping bag (optional)
- Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until the onion has softened. Add spics and cook a further minute. Stir in the tomato paste.
- Add stock, water, lentils, pumpkin and sweet potato. Bring to a boil, reduce heat and simmer for 30 minutes until lentils, pumpkin and sweet potato are tender. With a handheld blender, puree until smooth and season well and divide among bowls.
- Pour cream into a piping bag (if using). Snip 3mm off the end of the bag. Squeeze a blob of cream into the centre of the soup bowl and 3-4 rings around the centre blob. With a skewer or toothpick, drag through the rings of cream from the centre, towards the bowl edge to create a web pattern. Garnish with toasted pepita seeds.
SPOOKY TIP: No piping bag? You can use a teaspoon for the cream to create a chunky web pattern.
5. Stuffed Halloween Capsicums
Makes: 8 capsicums
- 8 medium-sized capsicums, any colour
- 350g McKenzie’s Pulse Plus – Peas + Long Grain Rice
- 2 tbsp oil
- 1 brown onion, finely sliced
- 4 rashers of bacon, diced
- 3 garlic cloves, finely chopped
- 1 tsp dried thyme
- 1 cup chopped tin tomatoes
- 1 tsp paprika
- 100g feta, crumbled
- ½ cup parsley, chopped
- Salt and pepper to taste
- Prepare each capsicum by carving off a lid and a face (eyes, nose and mouth) and removing any seeds and membrane from the centre.
- Prepare Pulse Plus mix as per package directions. Rinse and drain then combine in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer for 17 minutes until rice and lentils are just tender. Set aside to cool slightly.
- Preheat oven to 180°C (fan forced). Heat oil in a frypan, add onion, bacon, garlic and thyme. Cook for 4-5 minutes until the onion is tender. Stir in tinned tomatoes and paprika and cook for another 5 minutes. Add the Pulse Plus mix, feta and parsley. Gently combine and season with salt and pepper.
- Arrange capsicums in a baking tray and fill them with the rice mixture. Drizzle with a little olive oil, replace the tops of the capsicum and bake for 50 minutes until the capsicums have cooked through.
SPOOKY TIP: A sharp, small-tipped paring knife (or a craft knife) makes carving a face out of capsicums easier!
There you have it, five deliciously spooktacular Halloween treats to try this year. We give the folks at McKenzie’s a big bat-clap for sharing these recipes with us!