Get ready to spook up your low FODMAP Halloween party with these spooky season sweets! Embrace the spirit of the season with low FODMAP ice lollies, ghostly bites, and wickedly good halloween cookies.
Whether you’re hosting a frightfully fun gathering or just looking for a tasty treat that won’t haunt your tummy, these low FODMAP recipes are the perfect way to satisfy your cravings!
Low FODMAP Ice Lollies
Prep time: 10 minutes
Serves: 5-7
Ingredients:
• 1/2 pineapple, organic (skin off)
• 300ml coconut water, organic
• 1tsp Chia seeds
• 1 tbsp REPAIR collagen and Skin Vitamins by The Gut Co
Method:
1. Add all the ingredients to a blender to combine.
2. Pour mixture into ice block sleeves or moulds.
3. Freeze for up to 6-8 hours until solid.
4. Enjoy!
Recipe Acknowledgement: The Gut Co
Low FODMAP Ghostly Bites
Prep time: 15 minutes
Serves: 8
Ingredients:
• 8 slices of Low FODMAP Bread (Such as Bakehuset , Fria, Coles, Helga’s, Alpine Breads)
• 100g (~4TBS) Peanut butter
• 100g (~4TBS) low FODMAP Jelly (Such as Frusano Stawberry & Rhubarb Spread)
• Small handful of choc chips
• Ghost shaped cookie cutter
Method:
1. Spread a small amount of peanut butter and jelly on each slice of bread.
2. Cut the bread using the cookie cutter into ghost shapes.
3. Place the choc chips on the bread as the ghost eyes
4. Enjoy!
Low FODMAP Halloween Cookies
Prep time: 20 minutes
Cook & chill time: 45 minutes
Makes: 20 cookies
Ingredients:
• 1 1/2 cups low FODMAP all-purpose flour (Such as Orgran, Semper, White Wings, Lo-Fo Pantry, EQU)
• 1/2 cup lactose-free butter, softened
• 1/2 cup powdered sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 ghost-shaped cookie cutter
Icing Recipe:
Ingredients
•1 cup powdered sugar
• 1-2 tablespoons lactose-free milk (e.g., lactose-free cow’s milk or almond milk)
• 1/2 teaspoon pure vanilla extract
Method
1. In a mixing bowl, sift the powdered sugar to remove any lumps then add 1 tablespoon of lactose-free milk and the vanilla extract to bowl
2. Stir the mixture well. If the icing is too thick, add more milk, a little at a time, until it reaches your desired consistency.
3. Once the icing is smooth and has reached the right consistency, it’s ready to use.
Method:
1. In a medium-sized bowl, whisk together the gluten-free flour, salt, and baking powder. Set this dry mixture aside.
2. In a separate large bowl, beat the softened lactose-free butter and powdered sugar together until the mixture becomes creamy and light.
3. Add the egg and vanilla extract to the butter mixture, and continue to beat until well combined.
4. Gradually add the dry mixture to the wet mixture, stirring until a soft cookie dough forms.
5. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. In the meantime, prepare your icing (instructions above).
7. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
8. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch.
9. Use the ghost-shaped cookie cutter to cut out ghost shapes from the dough and transfer them to the prepared baking sheet, leaving a little space between each ghost.
10. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.
11. Let the cookies cool on a wire rack.
12. Once the cookies are completely cool, you can decorate them with your icing and optional sprinkles to create spooky ghostly faces.
13. Allow the icing to set before serving and enjoy!
Have a spooktacular celebration!
