Wickedly Delicious Treats
Here are 3 “scarily” tasty treats for you and your little monsters this Halloween.
Phase 1, 2, 3 | Makes about 32 cookies
Prep time: 30 minutes | Total time: 24 hours
- 2 fresh egg whites (pasteurized whites will not whip)
- 1 tsp. fresh lemon juice
- 1/2 cup birch xylitol
- Cacao nibs
- Preheat the oven to 225 degrees, and line two baking sheets with parchment paper. Have a pastry bag with a 1/2-inch tip ready (or you can just use a plastic bag and snip off a little corner).
- Beat the egg whites and lemon juice with an electric mixer until the whites hold stiff peaks. Beat in the xylitol, a tablespoon at a time. Continue beating until the xylitol is fully dissolved (when you rub a bit of the meringue between your fingers, you shouldn’t feel any xylitol crystals), and the meringue is very stiff and glossy.
- Transfer the meringue to the pastry bag or plastic bag. Holding the bag perpendicular to the baking sheet, pipe mounds about 2 inches high. Add cacao nib eyes and mouths to your ghosts. Bake for 2 hours, then turn the oven off and leave the meringues in the warm oven overnight. If they’re still sticky in the morning, leave them in the oven (or in another dry place) until they are dry.
Oatmeal Pumpkin Cookies
Phase 3 | Makes 24 cookies
Prep time: 10 minutes | Total time: 25 minutes
3 cookies = a 1/2 grain and a healthy fat
- 1 cup old-fashioned oats
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/3 cup birch xylitol
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon sea salt
- 2 eggs
- 3/4 cup organic canned pumpkin
- 1/2 cup raw almond butter
- 1/2 cup raw walnuts, chopped
- Preheat oven to 350 Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, coconut flour, shredded coconut, xylitol, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.
- In a separate bowl, lightly beat the eggs. Whisk in the pumpkin and almond butter until well-combined. Pour over the oat mixture and stir gently with a wooden spoon. Fold in the chopped walnuts.
- Working with 2 tablespoons at a time (a small ice cream scoop works great for even-sized cookies), scoop batter onto the lined baking sheet, pressing them down lightly with your fingers.
- Bake at 350 F for 15 minutes or until golden brown. Cool on a wire rack.
Savory Pumpkin Soufflés
Phase 3 | Serves 4
Prep time: 20 minutes | Total time: 40 minutes
- Raw coconut oil
- 1/2 cup onion, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried sage
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon arrowroot
- 1/2 cup almond or coconut milk
- 1 cup mashed or canned pumpkin
- 3 eggs, separated
- Preheat the oven to 375 degrees.
- Coat the inside of four 1-cup ramekins with coconut oil and set aside.
- In a medium saucepan, sauté the onion in olive oil over medium heat until it is translucent, about 4 minutes.
- Remove from the heat, add the sage, salt, pepper, and arrowroot and mix well.
- Stir in the milk and pumpkin.
- Return the pan to the heat and cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Remove the pan from the heat and let the mixture cool for just a few minutes.
- Add the egg yolks one at a time, stirring well after each addition.
- In a separate clean bowl, beat the egg whites until they are stiff.
- Fold 1/3 of the egg whites into the pumpkin mixture, and then fold in the remaining egg whites.
- Spoon the mixture into the prepared ramekins.
- Bake for 20 minutes, or until the soufflés are puffed and their middles are set.
- Serve immediately.