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Gluten Free Halloween Recipe's - Sweet Treats

Date: Saturday 29th October 2016




Check out these delicious gluten free sweet treats... because what's Halloween without some chocolatey goodness?


Spooky Glutafin Graveyard


A delicious gooey, chocolate dessert which is guaranteed to be a hit at any party!



110g Glutafin Gluten free Multipurpose White Mix

4 medium eggs

150g caster sugar

250g butter

1x 397g can of condensed milk

200g 70% cocoa dark chocolate

25g cocoa powder

1 tsp gluten free baking powder

75g ground almonds

50g flaked almonds


50g 70% cocoa dark chocolate (melted)

100g butter

200g icing sugar

1 tsp vanilla extract



100g white chocolate

Greaseproof paper

Piping bag

Printed Halloween template (i.e. ghost)

2 flakes (or grated chocolate)

Glutafin Gluten Free Shortcrust pastry

25g milk chocolate

1 wooden skewer/cocktail stick




  1. Preheat oven to 170C/150C Fan or Gas Mark 3

  2. Line a 22cm x 32cm shallow ovenproof baking tray with baking parchment

  3. Melt the chocolate and butter in a bowl over a pan of simmering water, when melted leave for 2 minutes and then stir well

  4. Whisk the eggs and sugar together (using an electric mixer if you have one) for a full 3 minutes until pale, thickened and full of bubbles

  5. Add remaining ingredients and whisk briefly until combined

  6. Spoon the brownie mixture into the prepared tin and bake in a preheated oven for around 35 minutes, until the bake loses its glossy appearance and starts to crack on the surface. The ultimate brownie should be crumbly on the outside but moist on the inside.

  7. Leave to cool



  1. Whilst the cake is cooling, whisk the icing ingredients together until smooth and creamy in texture

  2. Melt the white chocolate and place into a piping bag. Lay the greaseproof paper over the Halloween designs and trace onto the greaseproof paper with white chocolate before placing in the fridge for around an hour (until set)

  3. Make the Glutafin Gluten Free Select Shortcrust pastry and use a cookie cutter to make 3 circles or squares. Bake for 15 minutes and allow to cool (alternatively use Glutafin Gluten Free shortbread biscuits). Once cool, cut in half

  4. Melt the milk chocolate and using the cocktail stick, write on the biscuits with Halloween slogans before placing in the fridge to set


Building the Graveyard

  1. Cover the brownie in chocolate icing before sprinkling the flake/grated chocolate and ½ a biscuit over to create a dirt/stone effect

  2. Place the white chocolate shapes and biscuit gravestones upright in the brownie


Cake pop eyes


Let your kids loose making these delicious cake pops. Another sweet treat perfect for your Halloween party.


Ingredients (makes around 20)


225g Glutafin Gluten Free Select Multipurpose White Mix

11/2 tsp gluten-free baking powder*
170g caster sugar
170g butter at room temperature
3 medium eggs

11/2 tsp natural vanilla essence

*Refer to your Coeliac UK Food and Drink Directory


50g butter

100g icing sugar

1 tsp vanilla extract

100g white coloured chocolate ‘melts’

1 red writing icing pen

Either stick on edible eyes or 1 black writing icing pen

Wooden skewers/Cake pop sticks



  1. Make the cake base, using the Glutafin Gluten Free Select Victoria Sponge Cake recipe

  2. Once removed from the oven, allow to cool before crumbling the cake into crumbs

  3. Mix the 50g butter, 100g icing sugar and vanilla extract together to create a smooth and creamy icing

  4. Mix the cake crumbs in with the icing, shape into balls using your hands and refrigerate for 2+ hours (until they are hard and hold their shape) before placing on the end of a skewer or stick

  5. Melt the white coloured chocolate ‘melts’ and use to cover the cake balls and place an eye in the centre

  6. Allow to set (this sets quite quickly in room temperature) and use the red icing pen to draw on bloodshot eyes (as shown in the photo)


Chocolate Cupcake Characters


A simple chocolate cupcake, enhanced with some simple chocolate characters.



Find the cupcake recipe here.

White chocolate

Piping bag

Greaseproof paper



1. Make the chocolate cupcakes and allow them to cool

2. Melt the white chocolate and place into a piping bag. Lay the greaseproof paper over the Halloween designs and trace onto the greaseproof paper with white chocolate before placing in the fridge for around an hour (until set)

3. Place a blob of buttercream on top of the chocolate cupcake (do not cut a small piece out) and lay the white chocolte character on top.




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