KID-FRIENDLY HALLOWEEN RECIPES - Goodness Me!

KID-FRIENDLY HALLOWEEN RECIPES

by Leanne Grechulk October 24, 2016

KID-FRIENDLY HALLOWEEN RECIPES

Halloween might just be one day, but you can get into the spirit with your kids leading up to it as well!

Making fun, delicious and healthy treats will help your kids enjoy this Halloween, and gives you an opportunity to teach them about healthier ingredients.

Get them involved in the kitchen by helping you with these recipes—they’ll want to gobble them up in no time. 

PS: these recipes work great for adult Halloween treats, too!

Banana Ghosts

Ingredients:
6-12 bananas (depending how many you want to make; each banana makes two ghosts)
Enjoy Life Mini Chocolate Chips & Chocolate Chunks (gluten free, dairy free)
Optional: Peanut Butter & Coconut

Directions:
Peel the bananas. Cut each banana in half. The tapered end will be the top of the “ghost”. Use two mini chocolate chips to make eyes by pressing them, pointed end in, into the banana. Use a chocolate chunk for the mouth and press into the banana. (If the chocolate chips don’t stay, use a dab of peanut butter or other nut or nut-free butter to attach.) Enjoy!

Optional: Before you add the eyes and mouth, roll the banana ghost into coconut, or cover in peanut butter and roll in coconut.

 

Stuffed Cockroach Dates

Ingredients:
12 Dates
Goat Cheese or Cream Cheese of your choice

Directions:
Cut a slit down one side of each date. Remove the pit if they are pitted. Add a teaspoon of cream cheese or goat cheese to each date (or enough to make the cheese show when the date is almost closed). Arrange on a platter and decorate with sprigs of fresh herbs and fake cockroaches.

 

Scary Energy Balls

Ingredients:
½ cup unflavoured protein powder
½ cup dried cranberries
½ cup ground flax
1 cup cocoa powder or carob powder
½ cup sunflower seeds
½ cup dried coconut
½ cup large flake oats
1 cup almond butter or Sunbutter
1 cup honey
Cocoa powder, chopped nuts, melted white and milk chocolate

Directions:
In the bowl of a food processor, combine the dry ingredients (everything EXCEPT almond butter/sunflower butter and honey/agave) and pulse a few times. Then, add the nut butter and honey/agave nectar to the dry mixture and process to combine. Roll into balls. If mixture is too dry, moisten with a little water. Roll in cocoa powder, chopped nuts, or dip into white chocolate (depending on which spooky monster you want to make). Use dabs or melted white or milk chocolate to “draw” the faces and eyes on. Enjoy!

 

Spider Eggs

Ingredients:
6 Free Range Eggs
1/3 cup Nutrimax Mayonnaise (or a vegan mayo)
½ tsp Filsinger’s Apple Cider Vinegar
½ tsp dry mustard powder
¼ tsp Herbamare
Paprika, for sprinkling
12 black olives

Directions:
Place eggs in a heavy-bottom saucepan and cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water. Bring the water to a full boil, uncovered. You’ll see the water simmering, but as soon as you see a few big bubbles, remove the pot from the heat and cover it. Let the pot stand untouched for 15 minutes. Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes to stop the cooking process. Once cool, peel the eggs. Cut in half and scoop out the yolks into a bowl. Mash with a fork. Add in mayonnaise, apple cider vinegar, dry mustard powder, and Herbamare. Mix until the yolk mixture becomes very smooth and not lumpy. Fill the egg white halves with egg yolk mixture, either by spooning or piping into the egg white. Sprinkle with paprika. For the spiders, cut the black olives in half lengthwise. Leave one half whole. Cut the other half into small slits to make 8 legs. Top each deviled egg with the olive half, and arrange the legs around the spider “body”.

 




Leanne Grechulk
Leanne Grechulk

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