By Lisa McInerney - Mummy Made.It\nI don’t ‘do’ scary. I won’t watch a horror movie, I hate people creeping up behind me and I really don’t like zombies. I was super brave one day and watched ‘Wolf Creek’, although I would only do so in the bright sun of day light with one hand permanently half covering my eyes. I had nightmares for week and haven’t been able to watch playschool without vivid flashbacks yet.\nSo as the world’s biggest scardey cat you can imagine how I feel about Halloween. Lucky for me I have found a part of Halloween that I can get behind…the food!! Pumpkin everything, monster cupcakes and a little bit of grossness; like these Severed Witches Fingers with Blood Sauce.\nThese biscuits are as tasty as they wicked. The biscuit is a simple blend of gluten free flours, coconut oil and nut butter. Any type of nut or seed butter will work in this recipe but it will vary the taste a bit. If the mixture tastes too bitter from a seed butter just add an extra teaspoon of vanilla essence. You can let your creative side show when making these Severed Witches Fingers. Add finger nails, knuckle creases and maybe even an old scar. I have seen people add green food coloring to their dough to make green fingers…ewwww!!!\nThe Blood Sauce (aka Raspberry Sauce just in case you were worried about having to make a sacrificial slaughter at midnight under a full moon!) isn’t essential but definitely adds to the theme of the biscuits.\n \n\n\n\nGluten Free Severed Witches Fingers Biscuit Recipe\nThese Severed Witches Fingers with Blood Sauce are the perfect Halloween Treat. They're tasty and a little bit ghoulish! They can be made nut free by replacing the nut butter with seed butter and using banana chips as the finger nails.\nGluten free, wheat free, dairy free, soy free, refined sugar free, may be nut free\nSERVES: 15PREPARATION TIME: 10 minutes plus 30 minutes resting timeCOOKING TIME: 10 minutes\nIngredients:\nSevered Witches Fingers\n½ cup (60g) arrowroot⅓ cup (50g) coconut flour½ tsp baking powder¼ tsp bicarb soda (baking soda)¼ tsp salt¼ cup (55g) coconut oil, softened¼ cup nut or seed butter (depending on which you choose you may need to add an extra teaspoon of vanilla extract to reach desired taste)2 tbsps maple syrup \/ rice malt syrup1 egg2 tsps vanilla extractEgg white15 sliced almonds (or banana chips)\nBlood Sauce\n1 cup frozen raspberries1 tbsp maple syrup \/ rice malt syrup1 tbsp water\nMethod:\nSevered Witches Fingers\n\nPre heat the oven to 160°C\/320F\nLine and grease a large baking tray\nPlace the coconut oil and nut \/ seed butter in a food processor and blend until well combined and smooth\nAdd the maple syrup, vanilla and egg and blend until smooth\nAdd in the dry ingredients and blend until a ball of dough forms\nRemove the dough and wrap in plastic\nLeave at room temperature for 30 minutes\nFor each finger, roll ½ tablespoon of cookie dough into a 7cm sausage and place on the prepared baking tray. Continue making sausages (you should get about 15), leaving 3 - 4 cms between each to allow for spreading\nUse the rounded end of a butter knife, or a spoon and make 2-3 knuckle marks at ⅓ and then ⅔ the finger length\nBrush the fingers with egg white and press an almond finger nail in place\nBake for 8-9 minutes, or until lightly golden and cracked in places\nCool on the tray for 10 minutes before removing\nServe the Severed Witches Fingers with Blood Sauce\n\nBlood Sauce\n\nPlace all the ingredients into a small saucepan\nBring the raspberry mixture to the boil over a medium \/ high heat\nReduce the heat to medium and simmer for 5 minutes, stirring regularly\nUse a fork to break up the raspberries\nServe the Blood Sauce warm or cold with the Severed Witches Fingers\n\n\n Recipe From happytummies.com.au - Copyright 2017 Mummy Made.It \u0026amp; Happy Tummies\n\n\n \nEnjoy! Lisa \u0026amp; Lisa x\nAbout Lisa McInerney from Mummy Made.It\n\n\nLisa McInerney is a mum and a Chiropractor from Victoria with a passion for healthy, creative baking. With 3 young children she knows the value of providing the best possible nutrition to create healthy bodies and minds. Her website, Mummy Made.It, features healthier versions of your favorite desserts and treats using gluten free, paleo friendly and natural ingredients. Lisa has a fascination with using sweet potato in desserts and many of the recipes use vegetables and fruits in ways you have never imagined. Healthy can be Tasty!