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SPOOKtacular Gluten-Free Halloween Desserts Cookbook!



The Barrios family has published the first gluten-free dessert book using all-natural ingredients: SPOOKtacular Gluten-Free Halloween Desserts [1]. The book has been well-received and debuted at #3 for Halloween cookbooks on Amazon [1].


The Barrios family decided to create this book because the options for learning baking with all-natural, wholesome ingredients are scarce.


This year you can give a Halloween party and feed your friends gluten-free, dairy-free treats made with all- natural ingredients. Create your own Witchy Carrot Cake Cupcakes or a scary graveyard chocolate cake using alternative flours: quinoa, rice, or millet. The directions are all here. The trick is these gluten-free desserts aren’t frightful at all. They’re nutrition in disguise.

They’re delicious and—SURPRISE!—they’re actually good for you!


You can purchase this cookbook on Amazon [2] by clicking this link HERE [2].



One of the recipes featured in this book is called Haunted Spiders Orange Cookies. They sound delicious, and I love that the flour combination is complicated or from a store bought mix.


These are large cookies—about 3 to 4 inches in diameter. We use a saucepan lid as our cookie cutter, and a bowl that’s the size you want will also work.



1/4 cup raw coconut oil or softened butter

1/2 cup raw sugar (coconut or demerara sugar), pulverized

1 egg

1/2 teaspoon pure orange extract

1/2 teaspoon pure vanilla extract

1/2 cup quinoa flour (some extra for kneading)

1½ cups almond meal (finely ground, blanched almonds)

1 level teaspoon baking soda

1/4 teaspoon salt

Round cookie cutter, 3 to 4 inches in diameter


For Decorating:

food coloring in white and black

1 recipe Royal Icing (see page 6), divided:

6 ounces (180 grams) white

2 ounces (60 grams) black

2 ounces (60 grams) black fondant

black food coloring

2 tablespoons edible sparkling sugar in purple

2 tablespoons edible sparkling sugar in orange

icing piping bags with #2 and #3 tips

art painting brush, fine

a toothpick



Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Beat the oil or butter, sugar, egg, and orange extract until the mixture is light and fluffy. In a separate bowl, combine the quinoa flour, almond meal, baking soda, and salt. Add the dry ingredients to the wet mixture, and stir until a soft dough forms. Turn the dough onto a lightly floured counter, and knead the dough until it’s not sticky. It should be soft and pliant so it’s easy to roll. With a rolling pin, roll the dough to a ¼-inch thickness. Using the cookie cutter, cut the cookies and arrange them on the lined baking tray. Bake 10 – 12 minutes. Let the cookies cool completely before decorating.