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Halloween recipes. The heaven of all spices, pumpkins and orange coloured ingredients.
Must be the season, but I am feeling slightly cinnamon-y as I type this. Cinnamon is one of the condiments that I use most frequently in my cooking and since baby Emma isn’t allowed sugar, it’s a win-win situation.
Now, Halloween is one of those holidays that we as a family do not actually celebrate. We don’t dress up, go trick or treat (is that even the correct spelling?), decorate our house, carve pumpkins (there’s even a carving kit available) or acknowledge the holiday even exists.
BUT that doesn’t mean I don’t like pumpkins (by the way, why are they related to Halloween in the first place?). I like them in a good ol’ pie, or baked in the oven with cinnamon on top, or even in a bold soup.
Besides pumpkin and cinnamon, Halloween makes me think of apples, honey, spices, croutons (to go with that soup!), tea, hot cocoa, oranges, dry leaves, rain…. oh wait, I’m drifting away there.
So I decided to do a little round up of some interesting Halloween baby recipes, delicious to make at home and enjoy next to a cozy fireplace or screen monitor (while watching a cool movie to make up for the nonexistent fireplace).
Please use fresh ingredients instead of frozen, where possible. Leave out sweeteners of all kinds and salt – your baby/toddler doesn’t need those! If appropriate, use banana to sweeten and compensate for the consistency.
- Butternut squash and carrot soup
- Creamy pumpkin soup
- Spiced chunky apple muffins
- Pumpkin fries
- Healthy pumpkin chili
- Roasted pumpkin soup
- Pumpkin cookies – please do NOT opt for protein powder!
- Blackberry and apple crumble muffins
- Roasted red pepper and tomato soup
- Cinnamon bananas – I am totally against frying though, so better pop them on a baking tray in the oven, at 180 Celsius. Serve with full fat Greek yogurt.
And number 11 is a recipe of my own.
The easiest fruit crumble recipe
You will need:
- one 8 inch cake tin
- a 4-sided grater
- sliced pears/apples/nectarines/peaches/plums/apricots, ripe and sweet and just enough in quantity to cover the base of the cake tin
- 50 g unsalted butter
- 150 g of plain flour
- 1 egg
Mix the butter and flour using your hands until everything resembles fine breadcrumbs. Add the egg and incorporate until you get a non-sticky dough.
Lightly grease the cake tin with some butter. Line the base with the fruit slices.
Grate all the dough (on the coarse shred side of the grater) on top of the fruit slices until everything is covered up nicely.
Place in the pre-heated oven, at 180 degrees Celsius or 350 Fahrenheit (these are fan oven temperatures; refer to this table for other types of ovens) and bake for around 30 minutes or until fairly browned on top.
Enjoy cooking for Halloween, little ones! Let me know what treats you’re cooking in the comments below.