These gluten-free, grain-free, dairy-free, nut-free Paleo Halloween Cupcakes are a wonderfully festive dessert. While we can no longer give out homemade treats to our trick-or-treaters, making Paleo Halloween Cupcakes for Halloween gatherings and parties screams celebration to your ghoulish guests. I hope you enjoy this fun (mostly) allergy-free dessert as much as we do!
- Bake Paleo Chocolate Cupcakes and allow to cool for 2 hours
- Make Paleo Chocolate Frosting
- Pipe frosting onto cupcakes
- Place decorations on cupcakes
Makes 8 spooky cupcakes
Did you know that I link many of the ingredients in my recipes to outside sites that provide complete product information? All of the information you need in terms of which type of ingredient to use, or where to buy it is only a click away. Feel no obligation to purchase from the vendors to which I link –some online products are far cheaper, and others are ridiculously overpriced!
In the recipe above the “ingredients” are my Paleo Chocolate Cupcakes, my Paleo Chocolate Frosting, and the adorable decorations (I bought mine at Sur La Table, make or purchase your own from anywhere you wish). Here are some amazingly spooky, yet adorable cupcakes for your gluten-free boys and girls.
Many of you have made these cupcakes and know that they are fairly simple to throw together. The frosting is an easy recipe as well. After you make it, put it into a pastry bag with your favorite tip –I’m not sure which tip number I used as none of my piping tips are labeled, so apologies in advance for not being able to answer that question.
Here are some of my healthier Halloween recipes:
These Chocolate Whoopie Pies with Pumpkin Filling are not only gluten and grain-free, they’re dairy-free and nut-free as well.
Whoopie pies are little cake-like cookies filled with a rich creamy center. I’ve long wanted to make a gluten-free, grain-free whoopie pie cookie with a dairy-free filling. These treats are perfect for Halloween. No silly, these are not for your trick or treaters, give them out at a gluten-free Halloween party or just as a fun snack to your own little ghosts and gobblins.
These nut-free whoopie pies are based on my Paleo Chocolate Cupcake recipe another gluten-free, nut-free dessert recipe that comes in quite handy around the holidays. I hope you enjoy this whoopie pie recipe!
- Pulse together dry ingredients in a food processor
- Pulse in wet ingredients until smooth
- Scoop batter onto parchment paper lined baking sheet, using a 1 tablespoon scoop
- Make sure to scrape all of the batter out of the food processor in order to get proper yield
- Bake at 350 7-9 minutes
- Cool for 1 hour
- Fill with Pumpkin Whipped Cream
Makes 16 individual cookies and 8 whoopie pies
Wow, what a great bunch you are. I’ve been having so much fun with you on Facebook this past week with giveaways and various conversations about food and just generally living a healthy life. If you feel like you really need to be in touch with me, leave a message on my Facebook page. I stop by and answer personal questions at least once a week and post recipes, provide informational tidbits and host little discussions most days. I’ve really been enjoying getting to know you all better.
Here are some healthy candy recipes to serve at a gluten-free Halloween party!
Butternut squash is a superfood. That’s not why it’s one of my all time favorite vegetables though. I simply love the rich sweet taste of this incredibly flavorful squash. It’s quick and easy to prepare and takes little effort to “gussy up.” When serving it as a side dish, I put butternut squash on the table hot out of the oven with a smear of coconut oil, a big shake of ground cinnamon and a pinch of sea salt.
Butternut squash is a winter squash (like pumpkin), and a member of the gourd family. Winter squash is generally in season from later summer through mid-winter, though can be grown year round in some locales. I find that I am able to obtain the best (tastiest) winter squash in my area from mid-September until sometime in March, depending on the weather each year.
Here is how I roast my butternut squash. If you wish you can line the baking sheet with parchment paper –that will work just fine. Or, roast the squash sans parchment to get the edges just a bit more browned.
How to Roast Butternut Squash
- 1 butternut squash
- 1 teaspoon coconut oil
- Using a big hefty knife, cut the squash in half
- Scoop out the seeds and discard, or save for later use
- Rub inside and out of squash with coconut oil
- Place face down on a metal baking sheet
- Bake at 350° for 40 to 60 minutes, or until tender
In my experience, butternut squash works incredibly well in recipes that call for pumpkin; I use these two members of the gourd family interchangeably in my recipes. In my experience it is often easier to find a ripe sugary butternut squash than it is to find a sweet pumpkin –though I do have great success with hokkaido pumpkins quite often.
Speaking of pumpkin, I’m often asked why canned pumpkin does not work in my recipes. Unfortunately, numerous readers have reported that using canned pumpkin in my pumpkin dishes (I’ve created all of these recipes using fresh baked squash or pumpkin) yields an extremely watery, soupy result. So best to stick with the exact recipe, or consider making an adapted version as a complete experiment, with an unpredictable result.
Use butternut squash in the following recipes that call for pumpkin –it will work very well!
The Paleo Manifesto by John Durant is one of the most important books of our time on the Paleo lifestyle, right up there with Loren Cordain’s The Paleo Diet, and Robb Wolf’s The Paleo Solution –a vital addition to your collection if you are at all serious about understanding paleo living on an in depth level.
I first came across John Durant in a New York Times article back in 2010. A year or so after that I saw him on Stephen Colbert’s show persuasively conveying the concept of Paleo to Colbert. This is not all that surprising given that Durant is an incredibly articulate spokesperson for the paleo movement.
In The Paleo Manifesto, Durant provides sophisticated data and research in a compelling and entertaining manner. Whether discussing the negative impact of removing animals (and humans) from their natural habitat, or providing easy solutions to modern day dilemmas, Durant’s book is quite engaging –a result of his fantastic writing style, captivating storytelling and witty anecdotes.
The Paleo Manifesto covers far more than a way of eating –it reviews our life on earth, with tips on health, sleeping, thermoregulation, exercise and more. To quote Durant:
This ethos –Nature is the model–is applicable to the health of all species. A holistic, habitat-based approach to human health is long overdue. A habitat is any physical environment: home, school, office. A habitat is the food choices available in the grocery store, and the limitations of a budget…It’s never been easier to modify one’s habitat. Choose different foods at the grocery store. Join a gym with a motivating and fun atmosphere. Surround yourself with people who maintain healthy habits…
Many thanks go to John Durant for his incredible contribution to the movement to return us to health via the lifestyle of our ancestors.
Today I want to share a deliciously healthy recipe from my latest book Paleo Cooking from Elanas Pantry. I’d also like to thank all of you who let me know on Facebook and twitter that you found the book at both Costco and Target. It’s great to see the Paleo and grain-free trends spreading. Everyone deserves healthy food.
This Asian Stir Fry is one of the numerous healthy entree recipes in Paleo Cooking from Elanas Pantry. It is a tempting combination of vegetables sauteed in coconut oil, along with chicken. I serve it over Cauliflower Rice for a low-carb super healthy, dinner. I love trading out high carb grains such as rice for superfood cruciferous vegetables such as cauliflower. This dish is also superb over Sesame Kelp Noodles.
Here’s the recipe, and keep in mind that there are so many other delicious yet healthy entree dishes available to you in Paleo Cooking from Elanas Pantry just in case that’s what you are looking for.
- 1 pound boneless, skinless chicken breast
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 heads broccoli, sliced into 3-inch spears (about 4 cups)
- 2 medium carrots, sliced (about 1 cup)
- 2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1½ cups)
- 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
- 1 small zucchini, sliced (about 1 cup)
- ½ teaspoon celtic sea salt
- 1½ cups water
- 2 tablespoons arrowroot powder
- 2 tablespoons toasted sesame oil
- 2 tablespoons ume plum vinegar
- 1 tablespoon honey
- Rinse the chicken and pat dry
- Heat the coconut oil in a large skillet over medium heat
- Saute the onion for 8 to 10 minutes, until soft and translucent
- Add the broccoli, carrots, and chicken and saute for 10 minutes until almost tender
- Add the bok choy, mushrooms, zucchini, and salt and saute for 5 minutes
- Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted
- In a small bowl, dissolve the arrowroot powder in the remaining ½ cup of water, stirring until thoroughly combined
- Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy
- Stir in the sesame oil, vinegar, and honey, then serve
Makes 4 servings