Spicy Hallowe’en biscuits


I couldn’t resist whipping up a batch of my favourite biccies for Hallowe’en. These are so super easy! And I had these fun spooky icing eyes I’ve been wanting to use so I just had to make some.

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The original recipe is here (click here) but I’ll quickly run over it here.

You just need:

2 cups Spelt or gluten-free flour

1 cup unrefined Icing sugar

6oz dairy-free spread

Spices to taste – in this version I used

1 tsp cinnamon

1/4 tsp ground cloves

Pinch nutmeg

Preheat oven to 180 C. Mix the flour, icing sugar and spices together and then cream the spread in. Mix well until it forms a dough but try not to over mix. Pop in the fridge to chill for as long as you can wait! Then remove, sprinkle a little flour down on a clean surface and roll out to your desired thickness. Use biscuits cutters to cut in to shapes and then pop in the oven for 5 – 7 mins or until golden brown. Do keep an eye on them – especially if they’re thin!

Allow them to cool and then if you want to you can ice them – just mix icing sugar with a little water or non-dairy milk and then have some fun!

Enjoy Hallowe’en!

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Salt and Spice and all things nice! The smallest pumpkin in the world and a yummy pumpkin seed snack! Re-post :)


As if you hadn’t noticed, it’s that time of year again – PUMPKIN TIME! So as part of my drive to post all things pumpkiny I thought I would re-post this little recipe from last year!

I’m getting my hands on another one of these little munchkin pumpkins for this year, but in the meantime – here’s last year’s delights! 🙂

Well, when I asked for a small pumpkin I wasn’t expecting something quite as small as this….

But anyone who knows me knows I love a challenge so not to be thwarted I decided I’d do my best with this little munchkin of a pumpkin and lo and behold look what I managed to create! Scary eh?

So there wasn’t much meat in this little pumpkin so rather than create the pumpkin-based hallowe’en cake I had planned I decided instead to do something funky with the seeds. It’s a sweet salty treat which sounds odd but combines some wonderful autumn flavours. I adapted it from the SNOG healthy treats book.

Salty and Spicey Sweet potato, raisin, pumpkin seed yumminess!

So I started off by creating some salted roasted seeds. Take your pumpkin seeds, remove all the stringy bits of pumpkin flesh and put in a pan. For every half cup of pumpkin seeds add 2 cups of water and 1 tablespoon of salt. Bring to the boil and then simmer for 10 minutes. Drain and allow to cool slightly.

Then spread them out in one layer on a baking tray and place in an oven at 200 degrees C for anything from 5 – 15 minutes. Just keep checking them as it will depend how big the seeds are. Mine took around 8 minutes 🙂

These are yummy as they are or you can hull (de-husk) them if you really want to (I couldn’t be bothered!). Eat them just like this or use them in the next bit of the recipe.

Take 1 sweet potato and cut it into 1cm cubes. Spread on a baking tray with 2 – 3 tablespoons of the salted roasted pumpkin seeds. Add a handful of raisins and then sprinkle with 1 tablespoon of coconut palm sugar and 1/2 teaspoon of cinnamon. Finally drizzle over some coconut oil (approx 2 tablespoons) and place in the oven at 190 degrees C for about 20 – 25 minutes until the sweet potato is cooked through and the sugar is caramelised. Stir occasionally.

Remove from the oven and allow to cool. Then enjoy on it’s own or spoon it over some natural yoghurt (or ice cream!). It sounds odd but trust me – the sweetness of the sweet potato and raisins go really well with the salty roasted seeds and the cinnamon adds a lovely autumnal twist! Divine and healthy too! 🙂

Happy Hallowe’en!

Pumpkin Butter (gluten and dairy free) and a bonus Pumpkin Purée Recipe!


This is so simple and so yummy! It’s like a cross between a jam and a nut butter, with a hint of sweetness but also the savoury flavour from the pumpkin! Simply divine and a great way to use up any pumpkin flesh you have left over after carving those little beauties!

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You will need:

about 800g Pumpkin purée (made from the pumpkin flesh – see below for recipe.  A 6 inch pumpkin should yield enough purée. Althernatively you can buy canned purée if you need to)

1 cup unrefined Coconut or other raw dark sugar

Optional – you can also add spices to your butter. If you fancy doing this I recommend:

1 tsp ground Cinnamon

1/4 tsp ground Cloves

1/4 tsp Allspice

To make the purée, scoop the seeds out of the pumpkin (don’t throw these away! You can lay them out on a pan and roast them – see here for a great recipe).

If you are not using the pumpkin to carve then simply cut it in to halves or quarters and place on a roasting dish and cover with foil. Bake in the oven for 25 mins at 200 C until the flesh is soft. Remove from the oven and scoop the flesh out of the pumpkin, and then place in a bowl.  If you are using the left overs from carving you will probably need to use a few pumpkins (it will depend on the size and how much carving you do!). Lay the flesh out on a baking tray and cover with foil and roast – 10 – 15 mins should be enough depending on the size but just keep going until the flesh is tender.

Use a hand blender to purée the pumpkin. Place the resulting purée in to a muslin cloth / cheese cloth and squeeze the excess water out and voila – you have your own pumpkin purée!

To make the butter:

Place the purée into a sauce pan and add the sugar and spices if you are using them. Then heat on a medium heat, stirring frequently. You are aiming to reduce the pumpkin down to a very very thick, dark paste. This quantity should yield about 1 – 2 cups of the butter itself so just keep going. You need the heat high enough to reduce the purée but just under the burning point. It took me about 45 mins to get to the butter stage – it should be so thick it sticks to the spoon and won’t slide off. Once you are there then remove from the heat and either place in a sterilised jar or simply pop in a bowl and eat!

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Perfect on sliced apples, fruit toast or it goes brilliantly on these breakfast pumpkin bread sweet loaves too (recipe to follow shortly!). Enjoy!

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Salt and Spice and all things nice! The smallest pumpkin in the world and a yummy pumpkin seed snack!


Well, when I asked for a small pumpkin I wasn’t expecting something quite as small as this….

But anyone who knows me knows I love a challenge so not to be thwarted I decided I’d do my best with this little munchkin of a pumpkin and lo and behold look what I managed to create! Scary eh?

So there wasn’t much meat in this little pumpkin so rather than create the pumpkin-based hallowe’en cake I had planned I decided instead to do something funky with the seeds. It’s a sweet salty treat which sounds odd but combines some wonderful autumn flavours. I adapted it from the SNOG healthy treats book.

Salty and Spicey Sweet potato, raisin, pumpkin seed yumminess!

So I started off by creating some salted roasted seeds. Take your pumpkin seeds, remove all the stringy bits of pumpkin flesh and put in a pan. For every half cup of pumpkin seeds add 2 cups of water and 1 tablespoon of salt. Bring to the boil and then simmer for 10 minutes. Drain and allow to cool slightly.

Then spread them out in one layer on a baking tray and place in an oven at 200 degrees C for anything from 5 – 15 minutes. Just keep checking them as it will depend how big the seeds are. Mine took around 8 minutes 🙂

These are yummy as they are or you can hull (de-husk) them if you really want to (I couldn’t be bothered!). Eat them just like this or use them in the next bit of the recipe.

Take 1 sweet potato and cut it into 1cm cubes. Spread on a baking tray with 2 – 3 tablespoons of the salted roasted pumpkin seeds. Add a handful of raisins and then sprinkle with 1 tablespoon of coconut palm sugar and 1/2 teaspoon of cinnamon. Finally drizzle over some coconut oil (approx 2 tablespoons) and place in the oven at 190 degrees C for about 20 – 25 minutes until the sweet potato is cooked through and the sugar is caramelised. Stir occasionally.

Remove from the oven and allow to cool. Then enjoy on it’s own or spoon it over some natural yoghurt (or ice cream!). It sounds odd but trust me – the sweetness of the sweet potato and raisins go really well with the salty roasted seeds and the cinnamon adds a lovely autumnal twist! Divine and healthy too! 🙂

Happy Hallowe’en!