Mummy donuts for Halloween
RECIPE BY: Jack D Harding
There’s nothing like a mummy dessert to get you into the Halloween mood! Get your hands deep in chocolate with your children, nieces, nephews, neighbours and let your inner child shine. A scary little recipe only for those who dare…
For 6-8 portions
- ¾ cup of Gluten Free Gogo Quinoa All Purpose Flour
- ½ cup arrowroot powder
- 2 ¼ tbsp unsweetened cocoa powder (the darker the better)
- ½ cup Granulated Sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt (flaky is good here)
- 1.5 tsp cinnamon
- ½ tsp nutmeg
- ¾ cup soy milk (plain)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tbsp vegetable or canola oil
- 2 tsp apple cider vinegar
- ½ cup dark chocolate, melted
- 3 tbsp dairy free white chocolate, melted
- candy eyes
- Preheat oven to 350F.
- Grease a mini donut pan (you can make these in a larger donut pan, but it will wield less donuts and take a longer time to bake).
- Whisk all of the dry ingredients (except chocolate) in a medium sized bowl. Add the soy milk, pumpkin, oil and vinegar. Stir gently until combined. Do not overwork.
- Transfer the filling into a piping bag and carefully pipe into the donut pan.
- Bake for 9-10 minutes.
- Remove from the pan once fully baked – these should cool on a cooling rack so that they don’t overcook.
- Once completely cooled, dip each donut into the melted dark chocolate and set onto parchment paper.
- Add the candy eyes at this point – we used tweezers to get the placement just right.
- Once the dark chocolate has set, fill a piping bag with a fine tip with white chocolate, pipe the white chocolate on top of the donuts to create mummy bandages.
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