If you're celebrating Halloween this year, you'll be well aware that it's a sugary event, as much as it is a dress-up event. How can we help kids enjoy the day and all that comes with it, but without us having to deal with their sugar crash?!
Mandy Sacher is a paediatric nutritionist and founder of Wholesome Child, a great resource for helping parents choose nutritious food for kids. This recipe for Spooky Spelt Biscuits (from Wholesome Child: A Complete Nutrition Guide and Cookbook) is her alternative to the processed sugar pumped sweets that we normally find on October 31!
Listen to Mandy on Kinderling Conversation:
Spooky Spelt Biscuits
Prep time: 30 mins
Cooking time: 10-15 mins
- ⅔ cup (100g) coconut sugar
- 2 ½ cups (350g) wholemeal spelt flour
- 2 tbs maple syrup (optional)
- ½ tsp baking powder
- pinch of Himalayan rock salt
- 1 ½ cups (225g) unsalted butter, cubed
- 100g dark chocolate (>70%), melted
Tip: For a gluten-free version swap the spelt flour for 2 ¾ cups (365g) Wholesome Child gluten-free flour mix (1 cup millet flour/1 cup buckwheat flour/ ¾ cup arrowroot).
- High-speed food processor
- Preheat oven to 160°C and line two baking trays with baking paper.
- Place the coconut sugar in a high-speed food processor or blender and blend until it reaches a powdery consistency.
- Place all the ingredients (including the powdered coconut sugar) in a high-speed food processor and process until you reach a crumbly/doughy consistency.
- Press dough together and knead for a few mins, using your hands. Form a ball and refrigerate in an airtight container for half an hour to an hour.
- Take out of the fridge and roll dough out on a well-floured surface, using a rolling pin or place dough in between two sheets of baking paper and roll out to 0.5cm. Remove top baking sheet.
- Using a cookie cutter, cut shapes and place on lined baking trays. Bake for 10-15 mins.
- Remove from oven. The biscuits will be soft to touch so allow to cool before eating so they can harden up.
- Once biscuits have cooled, draw spooky faces or skeletons onto them, using a wooden skewer and melted chocolate.
- Place in the fridge until chocolate hardens, then store in an airtight container.
- Serve immediately. Store in an airtight container for up to two weeks or freeze for up to four months.
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