Recipe makes 8
Packet of 8 mini wholemeal pita pockets
140g tub of Leggo’s pizza sauce (1.5g sugar per tablespoon)
3 tomatoes, thinly sliced
8 button mushrooms, thinly sliced
16 thin slices of unprocessed ham
8 slices of light tasty cheese
1 jar of sliced kalamata olives
1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
2. Distribute the pita pockets on the baking trays. Top each with 1 tbsp of pizza sauce and smear out with the back of a spoon. Then top each pizza with 2-3 slices of tomato, sliced mushroom and 1-2 slices of ham so it covers the whole pizza.
3. Slice cheese slices long ways in half centimetre strips to make the Mummy bandages. Place the cheese strips along the pita pockets to look like wrapped bandages. Tuck two pieces of sliced olives into the cheese bandages as eyes.
4. Bake in the oven for around 10 minutes or until the cheese has begun to melt and the edges are beginning to brown and crisp.
Makes 12 ghosts
2 x 170g tubs of Chobani Greek or Coconut Yoghurt
24 dark chocolate bits
6 small bananas cut in halves
1. Line a baking tray with baking paper.
2. Dip each banana in yoghurt and add 2 eyes and a mouth using dark chocolate bits.
3. Place in the freezer to set for around 1 hour.
Mini Pumpkin Cupcakes
Makes 24 mini cupcakes
1/3 cup extra virgin olive oil
1/3 cup maple syrup
1 cup pumpkin puree
1/4 cup milk
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
2 cups wholemeal plain flour
60g light creamed cheese
20g butter, softened
Orange food colouring
12 Pretzel twigs
1. Preheat the oven to 170°C. Grease a 24 mini muffin tray with butter.
2. In a medium bowl, beat together the olive oil and maple syrup with a whisk, then beat in the eggs. Mix in the pumpkin puree, milk, baking soda, vanilla extract, cinnamon, ginger, nutmeg, allspice and a pinch of salt.
3. Add the flour and stir through until just mixed, don’t over mix.
4. Distribute the mixture between 24 mini muffin holes. Bake for 20-25 minutes or until the top is golden and when a bamboo skewer inserted into a cupcake comes out clean.
5. Remove the cupcakes to a wire rack and cool completely.
6. To make the icing, beat together creamed cheese, butter. Add a few drops of food colour and mix, continue to add drops of colour and mixing until you have a pumpkin orange colour.
7. Smear a heaped tablespoon of icing onto cooled cupcake with a butter knife and smooth out. Use the back edge of the knife to create 6 grooves from the middle of the cupcake to make the pumpkin look. Stick a pretzel twig into the middle of each cupcake to make the stalk of the pumpkin.
Makes 16 spiders
1 cup roasted almonds
1 cup macadamias
3/4 cup 100% nut spread (peanut butter or mixed nut spread as preferred)
1 cup chopped dates
2 tablespoons cacao
Coconut for coating
1. In a food processor, place macadamias, almonds, nut spread and cacao powder and process. Add dates and process until the mixture comes together. If the mixture is too dry, you can add a few drops of water and process again.
2. Sprinkle a few tablespoons of cacao onto a plate. Roll the mixture into 16 balls, then roll into the cacao powder. Press 2 white chocolate buttons into the spiders as eyes. Use the dark chocolate icing pen to dot eyeballs in the middle of the white chocolate buttons.
3. Break pretzels to make curved spider legs. Press 3 pretzel legs into the side of every spider so they curve downwards.
4. Allow the spiders to set in the fridge for an hour.
12 Light Baby Bel Cheese rounds
4 black olives, sliced into thin pieces,
1 tbsp. tomato sauce
1 tsp. natural red food colouring
1. Place piece of black olive in the centre of the cheese.
2. Fill middle with a little tomato sauce.
3. Use red food colouring to draw blood vessels onto eye using a very thin paint brush, fine eye line pen or toothpick.