Eco Friendly Halloween Ideas

Halloween (October 31st) is only a few days away... So we thought we would share some of our favourite eco-friendly Halloween ideas. 

Our favourite pumpkin decorating idea comes from Little Fashion Diary. Follow Christina's Make a Glittery Pumpkin in 12 Simple Steps guide to create a gorgeous glittery pumpkin perfect for your halloween party!  

LittleFashionDiary.com

If your carving pumpkins for Halloween it's likely that you will have lots of extra pumpkin left over so why not make a delicious pumpkin bread or healthy pumpkin soup! 


Actress and Vegan Alicia Silverstone has a delicious Pumpkin Bread recipe that she shares in her book The Kind Diet. 

Pumpkin Bread by Alicia Silverstone


Serves: 8
Preparation Time: 15 minutes
Cooking Time: 50 minutes 
Ingredients: 

• 5 cup(s) of cooked pumpkin (fresh is best, but canned will do; see note at top)
• 2 cup(s) of maple sugar
• 2 “eggs”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 2 eggs worth of egg replacer
• 1 cup(s) of almond milk or other nut milk
• 3/4 cup(s) of safflower oil
• 1 tsp. of vanilla extract
• 4 cup(s) of spelt flour
• 3 tsp. of baking soda
• 3 tsp. of baking powder
• 1 tbsp. of ground cinnamon
• 1 tsp. of ground nutmeg
• 3/4 cup(s) of grain-sweetened, nondairy chocolate or carob chips
• 1 cup(s) of whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top at end, if you want)

Steps:

Preheat oven to 350 F (350 C)

Oil two 9”x5” glass loaf pans

Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top

Add the wet ingredients to the dry ingredients until just combined

Fill the prepared pans with the batter

Top with the reserved chocolate chips and nuts

Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger

Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely

Vegan Pumpkin Pie Cupcakes
If you have a sweet tooth... then you will love this cute, kind & vegan recipe for delicious Pumpkin Pie Cupcakes. 


Ingredients:
1 cup raw sugar
1/2 cup packed brown sugar
1/4 cup canola oil
Egg Replacer for 4 eggs
1 can (15-ounce) unsweetened pumpkin
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon each cinnamon, clove, nutmeg
1/2 teaspoon salt
soy whip (for the frosting)
candy corn 


Steps:

Combine sugar, brown sugar, and oil in a large bowl; beat at medium speed until well blended. Add egg replacer; beat until blended completely. Add pumpkin and incorporate completely. Sift and combine flour, baking powder, soda and spices - gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into lined muffin tins, filling half way. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool.  Top with Soy Whip and a candy corn gummy.  Full Recipe


Check out more Healthy Ideas for Halloween from FitSugar.com 

For more eco-friendly Halloween ideas and tips please visit Green Halloween.