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Mummy donuts for Halloween

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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… (Insert maniacal laugh)

For 6 – 8 portions

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. 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).
  3. 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.
  4. Transfer the filling into a piping bag and carefully pipe into the donut pan.
  5. Bake for 9-10 minutes.
  6. Remove from the pan once fully baked – these should cool on a cooling rack so that they don’t overcook.
  7. Once completely cooled, dip each donut into the melted dark chocolate and set onto parchment paper.
  8. Add the candy eyes at this point – we used tweezers to get the placement just right.
  9. 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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