Healthier Halloween Treats

Halloween is a time where there are lots of sweets and treats. So, to try and cut down our sugar intake, Sykes Cottages have invited me to come up with some healthier options to serve this Halloween.

For the younger children, these banana and choc chip eyeball cakes are the perfect afternoon treat at Halloween. They are really easy to make, so it's a good time to get the children involved with the baking.

For the cake:
  • 100g Butter, softened
  • 2 eggs
  • 175g Light brown sugar
  • 225g Self-raising flour
  • 1 teaspoon baking powder
  • 3 tablespoons milk
  • 2 ripe bananas, mashed (use a fork to mash the banana)
  • 50g Chocolate chips

  • For the decoration:
  • 125g icing sugar
  • 15ml warm water
  • Smarties, buttons, icing

  • 1. Pre-heat your oven to 180ºC/160ºC for fan assisted and line a muffin tray with 12 cases (spooky ones if you have them!).

  • 2. Place the butter, eggs, sugar, flour, baking powder, milk and banana in a mixing bowl and using a hand held mixer, blend until smooth, add the chocolate chips and stir in with a spoon.



  • 3. Spoon the mixture equally between the cases and place in the oven for 20 minutes.

    4. Remove from the oven and allow to cool.

    5. Once cooled, make the glacé icing. Mix 125g icing sugar with a teaspoon of water at a time until it reaches a smooth and thick consistency. Try not to make it too runny or it won't stay in the centre.  Place a teaspoon full of your thick icing on the middle of a cake and spread into a round(ish) shape.


    I used some renshaw candy melts for the iris and a chocolate chip for the pupil, but you could use a smartie and some black icing, or a raisin. For the red around the eye I used a streak of red food colouring on the end of cocktail stick and just squiggled it through the icing before it set.


    Once you have done this with all of them, there you have it, a spooky healthier cake.



    Next up is a recipe I have made several times, it is a mix of raisins and nuts blended up. These bites are full of natural energy and perfect for slightly older children, although my three and six year old both enjoy them, I know some people like to be careful with nuts. They are blended into tiny pieces though so should be fine.

    Ingredients:

    100g Raisins
    30g Cranberries
    30g Cashews
    30g Brazil nuts
    30g Flaked almonds
    20g Mixed seeds
    1-3 tsps Honey
    Liquorice Catherine Wheels for decoration.

    1. Line a baking tray with baking parchment.

    2. Place the raisins, cranberries, cashews, brazil nuts, mixed seeds and flaked almonds in a mixer or chopper and blend until chopped and mixed, add a little honey at a time until it becomes wet enough to roll into balls without breaking apart.


    Once you've rolled out the spiders bodies, cut the liquorice in half lengthways so you have thinner strips to make the legs. Add these to the tops of the bodies whilst still squidgy, once you have done this you can add little pieces of cranberry as eyes or leave as is. Place in the fridge to firm up and then  serve.


    Together these treats look great displayed next to a pumpkin and some cobwebs...


    This is my entry into the Sykes Cottages Healthy Halloween Treats challenge.

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