The Barrios family has published the first gluten-free dessert book using all-natural ingredients: SPOOKtacular Gluten-Free Halloween Desserts . The book has been well-received and debuted at #3 for Halloween cookbooks on Amazon .
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!
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
1/2 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
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
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.