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Receitas em inglês (evidentemente) para o HALLOWEEN

Children happily devour these Halloween cookies.
SIMPLE SOLUTION: Barley flour and spelt flour substitute well for wheat flour in most recipes. You can use dried cane juice or date sugar instead of sugar. Date sugar is a naturally produced sweetener that can be used in baked goods. It is simply dried and ground dates, truly a whole foods sweetener!
1 cup barley flour1 cup spelt flour or kamut flour1/2 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon nutmeg1/4 teaspoon allspice3/4 cup pureed, cooked pumpkin, winter squash, or sweet potato3/4 cup dried can juice or date sugar1/2 cup apple butter or plain yogurt2 tablespoons cold-pressed vegetable oil
Preheat oven to 350 F. Combine flours, soda, cinnamon, ginger, nutmeg, and allspice in a mixing bowl; set aside. In a separate bowl, combine pumpkin, dried cane juice, apple butter, and oil. Add wet ingredients to dry mixture. Lightly oil a cookie sheet and drop by tablespoons onto cookie sheet. Bake 15 minutes.
Note: Unusual grains can be found in the health food store.
Yummy Yum Frosting
This naturally sweet, beautiful golden-orange frosting is used to top cookies, cupcakes, quick breads, graham crackers, or gingerbread people. This recipe makes enough to frost 2 dozen cookies or a one-layer cake.
1 cup mashed baked yams2 ounces or 1/4 cup softened cream cheese or soft tofu2 teaspoons melted unsalted butter2 tablespoons maple syrup or brown rice syrup1 teaspoon lemn or orange juice
Place yams, cream cheese, butter, syrup, and juice in a bowl and cream together. Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency.
Preparation time: 5 minutesMakes 3/4-1 cup frosting