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Spooky Halloween desserts

BT Toronto | posted Thursday, Oct 31st, 2013

Rich chocolate pudding cake

Makes 10 servings


Cake Batter:

  • 3/4 cup (175 mL) quinoa flour
  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (30 mL) unsweetened natural cocoa powder
  • 1 tsp (5 mL) baking powder
  • 1/3 cup (75 mL) skim milk
  • 1 egg, beaten
  • 2 tbsp (30 mL) canola oil


  • 1 cup (250 mL) boiling water
  • 1 cup (250 mL) packed brown sugar
  • 1/3 cup (75 mL) unsweetened natural cocoa powder
  • 2 tsp (10 mL) pure vanilla extract or espresso or coffee.


  1. Preheat the oven to 350°F (180°C). Line 10 muffin cups with paper liners.
  2. In a medium bowl, stir the flour with the cocoa powder, granulated sugar and baking powder until well combined.
  3. In a separate bowl, whisk the milk with the egg and canola oil. Whisk the wet ingredients into the dry ingredients, just until combined. Divide evenly between the 10 muffin cups.
  4. Whisk the boiling water with sugar, cocoa powder and vanilla, espresso or coffee. Pour carefully and evenly over the batter. Bake for 20 to 24 minutes or until the cake bounces back when lightly touched.
  5. Let cool slightly and serve warm.

lollipopmairoct31-featuredFruit & nut clusters

Makes 12 clusters


  • 6 oz (170 g) bittersweet chocolate, coarsely chopped – use 70-75% cocoa mass
  • ½ cup (125 mL) quinoa puffs – see sidebar
  • ½ cup (125 mL) dried cranberries
  • ½ cup (125 mL) whole almonds, coarsely chopped


  1. Line a baking sheet with waxed or parchment paper. OR to make the Cluster Pops use a silicon mini muffin pan.
  2. Place chocolate in medium microwaveable bowl. Microwave on Medium power for 2 minutes (stirring after one minute), until completely melted. Depending on your wattage this could take longer, the trick is to add more time in 5 second intervals. You don’t want to scorch the chocolate. Stir until chocolate has completely melted.
  3. Add puffs, cranberries, and almonds; stir to combine.
  4. Drop 12 equal spoonfuls of the chocolate mixture on prepared baking sheet or into the mini muffin pan. Place stick in the centre and let set.
  5. Let set until firm, approx 30 minutes or place in fridge until firm. Store refrigerated in airtight container. Serve at room temperature. OR when totally set gently remove from the muffin pan and serve.


Makes 40 cookies


  • ½ cup (125 mL) canola oil
  • 1 cup (250 mL) granulated sugar
  • ¼ cup (60 mL) molasses
  • 1 omega-3 egg
  • 1 cup + 2 tbsp (280 mL) quinoa flour
  • ¾ cup (185 mL) brown rice flour
  • 1 tsp (5 mL) baking soda
  • 2 tsp (10 mL) ground ginger
  • 1 Tbsp (15 mL) cinnamon
  • 2 tbsp (30 mL) finely grated fresh ginger


  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper, set aside.
  2. In a large mixing bowl beat together oil and sugar using either an electric mixer or a wooden spoon and some elbow grease.
  3. Add molasses and egg. Beat until fluffy. (Takes about 2-3 minutes with a mixer and about 5 with a wooden spoon.)
  4. Stir in quinoa and brown rice flours, baking soda, ginger, cinnamon and fresh ginger until the dough comes together.
  5. Scoop out teaspoonfuls onto prepared cookie sheet. Try using a mini scoop for the dough.
  6. Bake for 12-14 minutes or until golden brown. For a chewy Gingersnap bake for 12 minutes, for a crispy one bake for 14 minutes.
  7. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool completely on a wire rack. Store in air tight container for up to 1 week or freeze for up to 3 months.

Courtesy Mairlyn Smith, www.mairlynsmith.com