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Gluten Free Severed Witches Fingers With Blood Sauce

By Lisa McInerney - Mummy Made.It

I 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.

So 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.

These 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!!!

The 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.


Gluten Free Severed Witches Fingers Biscuit Recipe - Mummy Made.It - Happy Tummies

Gluten Free Severed Witches Fingers Biscuit Recipe

These 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.

Gluten free, wheat free, dairy free, soy free, refined sugar free, may be nut free

PREPARATION TIME: 10 minutes plus 30 minutes resting time
COOKING TIME:  10 minutes


Severed Witches Fingers

½ cup (60g) arrowroot
⅓ cup (50g) coconut flour
½ tsp baking powder
¼ tsp bicarb soda (baking soda)
¼ tsp salt
¼ cup (55g) coconut oil, softened
¼ 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 syrup
1 egg
2 tsps vanilla extract
Egg white
15 sliced almonds (or banana chips)

Blood Sauce

1 cup frozen raspberries
1 tbsp maple syrup / rice malt syrup
1 tbsp water


Severed Witches Fingers

  • Pre heat the oven to 160°C/320F
  • Line and grease a large baking tray
  • Place the coconut oil and nut / seed butter in a food processor and blend until well combined and smooth
  • Add the maple syrup, vanilla and egg and blend until smooth
  • Add in the dry ingredients and blend until a ball of dough forms
  • Remove the dough and wrap in plastic
  • Leave at room temperature for 30 minutes
  • For 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
  • Use the rounded end of a butter knife, or a spoon and make 2-3 knuckle marks at and then ⅔ the finger length
  • Brush the fingers with egg white and press an almond finger nail in place
  • Bake for 8-9 minutes, or until lightly golden and cracked in places
  • Cool on the tray for 10 minutes before removing
  • Serve the Severed Witches Fingers with Blood Sauce

Blood Sauce

  • Place all the ingredients into a small saucepan
  • Bring the raspberry mixture to the boil over a medium / high heat
  • Reduce the heat to medium and simmer for 5 minutes, stirring regularly
  • Use a fork to break up the raspberries
  • Serve the Blood Sauce warm or cold with the Severed Witches Fingers

     Recipe From - Copyright 2017 Mummy Made.It & Happy Tummies


    Enjoy! Lisa & Lisa x

    About Lisa McInerney from Mummy Made.It

    Mummy Made.It - Happy Tummies

    Lisa 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!