Sunrise nutritionist Sarah Di Lorenzo explians that while Halloween goes hand-in-hand with chocolate and lollies, you can still get away from the sugar, these fun Halloween treats are easy, delicious and still extremely spooky.
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12 eggs hard boiled, peeled and cut in 1/2
1/4 cup of Greek yoghurt
Salt & Pepper
1/2 teaspoon of garlic powder
1 tablespoon mustard
2 teaspoon of white vinegar
1 teaspoon of maple syrup
Mix the egg yolks well with the reminder of the ingredients.
Add the mix back into the egg whites. You can do this with a piping bag if you puree it.
Cut the olives in half to form the body of the spider and then the other half of the olive into little legs.
Carrot sticks for fingers
Sliced almonds for finger nails
2 ripe avocados
Pinch of salt and black pepper
Juice of 1 lime
3 tablespoons of very finely slices or grated red onion
1 jalapeno chilli deseeded and finely chopped
2 tablespoons of finely chopped coriander
1 chopped tomato
Start with chopping mashing the ripe avocados well, next add the remainder of the ingredients.
Gut the wedge out a small shelf at the top of the carrot and slide the sliced almond in to look like a nail.
Serve with the carrots emerging from the guacamole.
Sliced tomato for the pumpkin
Basil for spout
Thinly slice the tomatoes.
Assemble the tomatoes to resemble a pumpkin head. Make room for the eyes and use the mozzarella balls for the eyes.
For the top of the pumpkin use basil leaves.
Drizzle with olive oil, salt and pepper.
2 1/2 cups of rolled oats
1 cup of pumpkin puree
1/4 cup of maple syrup
1 cup of dark chocolate chips
Preheat the oven to 180 degrees and like a baking tray with baking paper.
Mix the ingredients together in a bowl. Fold the chocolate chips through last.
Form balls for the biscuits and press them into a cookie shape.
Bake for 10 minutes.
Note – for the pumpkin puree, you can purchase pureed pumpkin that comes in a can. Alternatively you can cook your pumpkin in the oven and make your own puree.
WITCHES’ BREW APPLE TEA
Herbal tea of choice
Star anise for garnish
Cut the top off the apple and cut a rim.
Scoop out the centre of the apple to form a cup.
Crush some lemon juice over the inside of the apples to stop them from going brown.
Fill with the cool tea and garnish with the cinnamon stick, cloves and star anise.