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EXPECTING SOME SPOOKY VISITORS THIS HALLOWEEN? We've got some ghastly treats for you to share!
Be bewitched by our pumpkin buns, cure a macabre morning with monster pikelets or fill your afternoon snack void with our ghastly ghoul platter!
Pumpkin Buns
Ingredients :
-
14g (2 x 7g sachets) dry yeast
-
150g milk (brought to room temperature)
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100g pumpkin purée
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1 egg (brought to room temperature)
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110g brown sugar
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500g plain flour
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3 tsp ground cinnamon
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1 tsp ground ginger
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1 tsp ground nutmeg
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1/2 tsp allspice
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1/2 tsp ground clove
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100g butter (brought to room temperature)
-
1/2 tsp salt
Cinnamon Sugar Coating -
100g butter melted
-
200g white sugar
- 1 1/2 tbsp ground cinnamon
You will need: stand mixer (see notes), cooking string (also known as butcher’s twine)
Method
-
Add yeast and milk to the bowl of a stand mixture. Stir to combine and leave to sit for 5 minutes.
- Add in pumpkin puree, sugar, 1/2 flour, spices and butter. Mix on medium speed until a sticky dough forms.
- Add remaining flour and mix for further 7-10 minutes until the dough becomes smooth to the touch. A good test is to pinch a piece of dough and if it stretches, it's ready. Leave in the bowl to rest for 20 minutes.
- Cut 4 x 16 strands of cooking string (About 15-20 cm long).
- Divide and roll the dough into 16 balls.
- Lay 4 pieces of cooking string on a lined oven tray in a crisscross pattern. Place a ball of dough on top and tie together each string loosely (if you tie too tight the string will bake into the dough). Repeat with the remaining string and dough balls. Leave buns at room temperature for 2 hours to rise.
- Preheat oven to 200ºC. Bake for 10-12 minutes until the buns are golden.
- Cut string from buns. Brush with melted butter.
- In a bowl, mix together sugar and cinnamon. Dip buns into cinnamon sugar to coat. Garnish with cinnamon quills.
Notes: if you don't have a stand mixer, you can use a food processor.
Monster Pikelets
Ingredients:
- 100g baby spinach
- 2 ripe bananas
- 2 free-range eggs
- 3/4 cup rolled oats
- 1 1/2 tsp baking powder
- 1 tsp vanilla paste
- coconut oil or butter for cooking
Topping suggestions: blueberries, apples and nut butter
Method:
- Add all ingredients to a blender or food processor. Blend until smooth.
- Heat a frypan over medium-high heat with 1 tbsp coconut oil.
- Pour small rounds of batter into pan. Cook for 2-3 minutes until bubbles form on the surface.
- Flip and cook for a further 2-3 minutes until set. Remove from pan and repeat with remaining batter.
- Decorate pikelets with nut butter and fruit to make monster faces.
Want to make this at home? We used bananas, Dirty Clean Food oats and free-range eggs from the Dinner Twist Marketplace.
Platter of Ghouls
Ingredients:
- 80g dark or milk chocolate
- 4 green kiwi fruits
- 24 white chocolate chips
- 2 bananas
- 1/2 cup shredded coconut
- 4 mandarins
- 1 green apple
- 1 tub (240g) fruit yoghurt (we used Naked Food Co Black Cherry & Blueberry Yoghurt)
- 16 popsicle sticks
Method:
- Break apart 1/2 the dark chocolate and melt in a double boiler on the stove. Alternatively; melt in the microwave on high heat in 30-second bursts. Stir until smooth.
- Peel and slice kiwis into 1/2 inch rounds, about three slices per kiwi. Insert a small knife into one end of each kiwi and push it halfway up. Slide a popsicle stick into the cut and set the kiwi slices with sticks on a lined tray.
- To make the eyes, press a white chocolate chip into the kiwi, pointy side down. Dot with melted chocolate for the pupil and drizzle on some chocolate hair.
- Peel and halve bananas. Insert a popsicle stick into the bottom halves. Dip the tops into melted chocolate and then into shredded coconut to make the hair. Place them on the lined oven tray as you go. Dot on some eyes and a mouth using the melted chocolate. Place tray in fridge to set.
- Peel the mandarins. Thinly slice 3/4 of the apple into rounds. Use a small knife to peel the remaining quarter. Slice the apple peel into 4 thin stalks and insert into the top of the mandarin to create pumpkins.
- Transfer the yoghurt into a serving bowl and swirl slightly and place on a serving platter. Arrange fruit popsicles, mandarins and remaining chocolate around.
Want to make this at home? We used Naked Food Co black cherry and blueberry yoghurt, local mandarins and Bennetto Natural Foods Co raspberry dark chocolate from the Dinner Twist Marketplace.
