Spooky Chocolate Muffin Marshmallow Halloween Ghosts (Gluten-Free, Dairy-Free, Failsafe, low FODMAP)
Bring forth the raisins and the nuts
Tonight All-Hallows’ Spectre struts
Along the moonlit way.
From ghoulies and ghosties
And long-leggedy beasties
And things that go bump in the night,
Good Lord, deliver us,
but come yee with thy horrid fright,
to meet with all your klan tonight,
let’s feast this eve away!
Halloween can be a tricky event for kids with food allergies or coeliac disease, and of course for their parents! Finding the balance between staying safe, yet making sure your kids have just as much fun as everyone else, is nothing short of a challenge every year.
Fun and yummy alternatives to the store-bought sweets are a must, and if they are uncomplicated to make it just makes life so much easier.
These very Spooky Chocolate Muffin Marshmallow Ghosts are sure to excite any little troll, and they are whipped up in a jiffy! They are delicious for both kids and grown-ups, and they’re certainly something different!
The best thing about these ghosts is that they will suit close to any intolerance and allergy, and you wouldn’t even know! Besides, who doesn’t love marshmallows?
If you have never made marshmallows before, you’ll be stunned at how easy it is! And trust me, the fresh ones are so much better than the store-bought version!
For 10- 12 ghosts you’ll need:
A muffin tray (tall, slim muffins work best. I got my tray at IKEA)
An electric mixer
A piping bag or a durable plastic bag (zip-lock or similar)
100 grams of dairy-free butter substitute (I used Nutellex)
2 dl sugar (measurement calculator)
2 eggs (or egg substitutes)
4 dl GF Flour (make your own gluten free flour)
2 tsp baking powder (make sure it’s gluten free)
1 tsp vanilla (I use organic, natural vanilla essence to avoid sulfates 220)
1,5 dl milk/rice milk/soy milk or any other milk alternative. I made mine using rice milk
1 dl cocoa or 1/2 dl carob (I used GF carob powder)
It’s up to you whether you want to use carob or cocoa, they will both come out equally well.
I have tried many different marshmallow recipes, but this one is decidedly the best one in my experience!
25 grams powdered gelatin
1/2 cup cold water
2 cups sugar
1 cup boiling water
1 tsp vanilla
Chocolate or carob buttons for decoration. I used cloves for eyes, but you could pretty much use anything.
Icing sugar and gluten free cornflour for
What to do:
1) Set oven to 175 c/ 347 f (a bit less for fan forced oven)
2) Beat sugar and butter in an electric mixer, add eggs one at a time, and add vanilla last
3) Mix flour and baking powder well in a separate bowl. Add the dry to the wet ingredients
4) Mix in the milk (or milk substitute)
5) Grease or line muffin tray
6) Fill tray almost to the top
7) Place tray on rack in the middle of the oven, bake for 12-15 minutes
8) let cool for 5 minutes in the tray before placing the muffins onto a wire rack.
9) As soon as they’re cold all the way through, cut the muffin tops off to crate a flat surface. You can use these to make marshmallow whoopie pies with the leftover marshmallow mixture later.
10) Mix the gelatin with the 1/2 cup cold water and set aside.
11) Once the gelatin has dissolved, blend it with the sugar and boiling water and bring to the boil.
12) Boil mixture for 15 minutes (necessary to remove sulfate from gelatin if present, and also to reduce the mixture). Careful that it doesn’t boil over. Keep heat fairly low.
12) After 15 minutes, take the mixture off of the heat and let it sit for 5 minutes, then add the vanilla.
13) Beat the still warm mixture with an electric mixer until it has doubled or tripled in size. It might take 10 minutes.
14) Once you have your ready marshmallow mixture, put a plastic bag into a large glass or vase, fold the edges over the outside of the glass and fill the bag with marshmallow mixture. Close the bag tightly
15) Mix cornflour and icing sugar half-and-half, and sprinkle onto a tray. Pop your muffins upside down onto the tray (skinny end up)
16) Cut a sizable hole in one corner of the marshmallow bag
17) Cover the muffins with marshmallow mixture, starting at the bottom and working your way up in a circular motion.
18) Pop the tray in the fridge for a few hours. The longer they stay in the fridge the “dryer” the marshmallow.
19) Once they’re set, dust them lightly with the cornflour/ icing sugar mixture before you decorate them with eyes and gaping mouths!
Everyone will love biting into these spooky little ghosts and discovering the sweet centre behind the scary exterior 🙂
For more gluten- and allergy friendly Halloween recipes, check out Thank Heavens’ Halloween Pinterest Board!
Want to make the cute orange lanterns?
Just cut a hole on the top and bottom of an orange, carefully loosen the flesh with a knife in one end, then get in there and peel the orange “inside out” by pulling the flesh downward and out. So easy and very cute as table decorations! They also smell really nice!
What is your best Gluten Free Halloween tips?
Happy Halloween everybody!