Halloween Zombie Cookies

Gluten free zombie cookies are here to make your Halloween super fun and super spooky! A great and easy recipe that you can make with kids (or awaken your inner child!), and enjoy yourself while you decorate and eat them. The cookies have a light green color, courtesy of matcha. Use a gingerbread man cookie cutter to cut these out quickly, but if you're feeling like it you can also cut out different shapes and make a, let's say, zombie llama (I have done that myself hehe!). So many fun possibilities!

Originally, I had planned on using white chocolate for the decoration, because that would make the cookies look like mummies, but I didn't have any at home. This is why I used dark chocolate but it turned out delicious and I used colored cookie decorating pastes (store bought) to give the cookies some additional details!

Check out these other super spooky recipes!

1. Halloween chocolate cauli-oats

2. Spooky stuffed bell peppers

Ingredients:

100 gr butter

1 packet vanilla sugar

pinch of salt

30 gr sugar

55 gr gluten free flour mix

100 gr oat flour

75 gr cornstarch

1 tsp baking powder (4 gr)

8 gr matcha powder

1 egg

Decoration:

dark or white chocolate

colored cookie decorating pastes

Instructions:

1 Cube cooled butter and put in a bowl. Add the sugars and pinch of salt and use your hands to combine them.

2. Prepare the dry ingredients: mix the gluten free flour, oat flour, cornstarch, baking powder and matcha powder. Add to the butter and combine them a little bit using your hands.

3. Add one egg and use a spatula to first mix it into the batter and then use your hands to form a homogenous cookie batter.

4. Wrap the batter in plastic foil and leave in the fridge for half an hour.

5. Divide the cookie batter into halves to make it easier to roll out. Place the batter between two layers of plastic wrap and roll it out to the desired thickness: between 0.5-1 cm.

6. Use your gingerbread man cookie cutters to cut out the shapes.

7. Bake for 20 minutes at 180 degrees Celsius.

8. Once the cookies have cooled down, you can decorate them using dark or white chocolate and add the details using the decorating pastes.

9. You're ready for a super fun Halloween!

Zombie keksići za Noć vještica!

Ovu Noć vještica možete uživati u slatkim „strašnim“ zombie keksićima! Ovi keksići su bez glutena, lagano zelenkaste boje koje im je podario matcha prah, i jako zabavni za dekoriranje. Za pripremu vam je potreban kalup za rezanje malih gingerbread čovječuljaka koje inače viđamo u vrijeme Božića, a dekorirati ih možete po svojoj želji. Ako za dekoraciju budete koristili bijelu čokoladu vaši će keksići izgledati kao mumije! Takav je bio moj originalni plan dok nisam shvatila da kod kuće nemam bijele čokolade, pa je poslužila i tamna! :)

Pogledajte recepte i za doručak i ručak dostojne Noći vještica! Radi se o vrlo strašnoj kaši i punjenim paprikama koje će oduševiti sve one kojima ih stavite na tanjur!

Sastojci:

100 gr maslaca

1 vanilin šećer

Prstohvat soli

30 gr šećera

55 gr bezglutenskog brašna

100 gr zobenog brašna

75 gr kukuruznog škroba

1 žličica praška za pecivo (4 gr)

8 gr matcha praha

1 jaje

Za ukrašavanje:

Tamna ili bijela čokolada

Boje za ukrašavanje keksića

Postupak:

1. Hladni maslac narežite na manje komadiće i stavite u posudu. Dodajte mu šećer, vanilin šećer i prstohvat soli i lagano rukama stisnite maslac kako bi se povezao sa šećerom.

2. Pripremite brašna: bezglutensko brašno, kukuruzni škrob, zobeno brašno, prašak za pecivo, te matcha prah. Dodajte suhe sastojke u maslac i djelomično ih povežite.

3. Dodajte jedno jaje u smjesu, te ga prvo sjedinite s ostatkom tijesta uz pomoć špatule, a onda rukama umijesite kompaktno tijesto.

4. Tijesto zamotajte u plastičnu foliju te stavite u hladnjak na 30 minuta.

5. Kada se ohladilo, tijesto prepolovite jer će vam biti lakše razvaljati manju količinu. Stavite ga između dva sloja plastične folije i razvaljajte na željenu debljinu između 0.5-1 cm. Izrežite čovječuljke.

6. Keksiće stavite peći na 180 stupnjeva 20 minuta.

7. Kada su se ohladili, po želji otopite tamnu ili bijelu čokoladu (možete staviti i malo kokosovog ulja ili maslaca dok se čokolada topi), te uz pomoć žlice dekorirajte keksiće. Ako budete koristili bijelu čokoladu, keksići će vam izgledati kao male mumije.

8. Obojanim pastama za dekoriranje keksića dodajte oči, usta i bilo koje druge detalje kako biste dobili keksiće spremne za Noć vještica!

Fig and Matcha Cheesecake Bars

These gluten free, no-bake cheesecake fresh figs and matcha bars are so decadent and so easy to make. The bars are low in added sugar, because the figs add their own natural sweetness. To make the recipe easier and quicker to make, I've used some plain gluten free cookies that I had in my cupboard. The brand and ingredients in your cookies of choice will vary, and so will their sugar content. The ones I had are quite sweet for my taste, so they added the perfect amount of overall sweetness to the cake. To completely control the sugar content in the cake, you can use a homemade cookie recipe (those cookies have minimal sugar, but you can also omit the added spices if you'd like to use them to make these cheesecake bars).

The main thing to point out is that you will need to let this cake rest overnight in the fridge so the bars can firm up and hold their shape. I know it's hard because you just want to dig in immediately, but try to have a cup of tea instead, lick the mixing bowl and go to sleep knowing you'll have an amazing breakfast waiting for you!

Ingredients:

220 gr gluten free cookies

45 gr butter

570 gr cream cheese

425 ml coconut milk

50 gr cacao butter

10 gr matcha powder

10 gr vanilla sugar

300 gr fresh figs

Instructions:

1. Take the gluten free cookies and grind them until their texture is like fine sand. Transfer to a bowl.

2. Melt the butter and pour over the cookies. Take the cookie and butter mixture and transfer to your cake pan. Gently but firmly press the mixture into the pan to create the cheesecake base.

3. In a bowl, mix the cheese, vanilla sugar and coconut milk. Melt the cacao butter and add to the mix.

4. Once all the ingredients for the filling are well mixed together, add the matcha powder. Mix it in with a spatula until you get a uniform green colour.

5. Pour the cheese mixture on top of the cookie base.

6. Take the fresh figs and slice them. You can adjust the thickness of the slices as you wish. Place them on top of the cheesecake layer.

7. Place the cake into the fridge overnight so it can set and firm up.

8. Before serving, slice the cheesecake into bars and sprinkle with some more matcha. Bon appetit!