Halloween\u2019s here once again, so it\u2019s time to get decorating the house with pumpkins, cobwebs and all kinds of scary decorations to have a fun night trick-or-treating. It\u2019s also time to let your imagination run wild in the kitchen, which this year we\u2019ve turned into a gluten-free zone so that gluten-intolerant children don\u2019t miss out on any of the fun. Here are some ideas:<\/p>\n
Spinach spider muffins<\/strong><\/span><\/p>\n This is a great way of sneaking vegetables into a delicious fairy cake that will go down a treat with all ages. Just gently fry some spinach in extra-virgin olive oil and finely chopped garlic. Then mix it with some beaten eggs in a bowl and add salt, pepper and a little grated cheese to soften it out. Pour the mixture into muffin moulds, sprinkle some more grated cheese on top and pop into a preheated oven at 180\u00a0\u00baC for about 15\u201320 minutes. Take them out, let them cool and give them a Halloween look by adding some black pitted olives chopped in half lengthways: use one half as a spider\u2019s body and cut the other half into strips to use as the spider\u2019s legs.<\/p>\n There\u2019s a spider\u2019s web in my soup!<\/strong><\/span><\/p>\n Make a vegetable soup with 100\u00a0g of leeks, 600\u00a0g of pumpkin, 100\u00a0g of potatoes, 300\u00a0g of skimmed milk and 30\u00a0g of olive oil. Gently fry all the ingredients together for a couple of minutes before covering with water, adding salt and pepper and leaving to cook. Blend until you get a smooth, thin consistency. Serve the soup in individual bowls and use a pastry bag with a fine nozzle and filled with cream cheese to delicately draw concentric circles across the whole surface and then interconnecting radial lines to form a spider\u2019s web. Have fun!<\/p>\n Brownie RIP<\/strong><\/span><\/p>\n This recipe has a terrifying ending\u2026 but first you need to get cooking. You\u2019ll need 3 good-sized eggs, 180\u00a0g of brown sugar, 110\u00a0g of cooking chocolate, 150\u00a0g of gluten-free flour (chickpeas, chestnuts or rice), 80\u00a0g of chopped walnuts and 110\u00a0g of olive oil. Beat the eggs and sugar. Melt the chocolate in a bain-marie or in the microwave and add to the mixture. Add the olive oil and beat well. Finally, add the flour. Knead well and add the chopped walnuts. Preheat the oven to 170\u00a0\u00baC, pour the mixture into a suitable mould and bake for 35 minutes. Meanwhile, make some biscuits with 200\u00a0g of butter, 500\u00a0g of rice flour, 1 egg, 1 egg yolk and a teaspoonful of gluten-free vanilla essence. Knead well and roll out flat using a rolling pin. Cool for 2 hours in the fridge (when you could be making the brownie). Cut out pieces in the shape of tombstones and bake for 10\u201312 minutes. Once the brownie and biscuits are ready, you can start decorating. Crumble the brownie into some small glasses as \u201cearth\u201d. Write RIP on the biscuits in icing and stick them into the \u201cearth\u201d. It takes a while, but the final chilling effect is well worth the effort.<\/p>\n *<\/span> Be careful! If you already use your oven to cook foods containing gluten, your gluten-free recipes are likely to pick up traces of gluten. You should use an oven that you only use to bake gluten-free food.<\/p>\n","protected":false},"excerpt":{"rendered":" Halloween\u2019s here once again, so it\u2019s time to get decorating the house with pumpkins, cobwebs and all kinds of scary…<\/p>\n","protected":false},"author":2,"featured_media":14745,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3106],"tags":[],"class_list":["post-14744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n