WITCHES’ FINGERS BREADSTICKS WITH ‘BLOODY’ RED PEPPER DIP
Tania Pilcher | Fit Foodie Nutter
If you’re looking for a last minute vegan friendly Halloween appetizer recipe, look no further. Not only do these spooky witches’ finger breadsticks make an impressive statement for your Halloween party table, they’re also super easy and fun to make with the kids. Pair them with red pepper & sun dried tomato dip for that ‘bloody’ mess! Vegan & gluten free.
300gramsvegan shortcrust pastry blockat room temperature
20whole blanched almonds
50gramsgrated vegan Parmesan cheese
10gramsmelted dairy-free butter for vegan egg wash substitute
For the dip:
Jar of roasted red peppers, drained(drained weight 350g)
50gramssun dried tomatoessoaked in boiling hot water for 10 minutes and drained
1tablespoonsmoked paprika
2teaspooncoconut sugaror to taste
A bunch of fresh basil leaves
Salt & pepper to taste
1teaspoonlemon juice
Optional: 1 teaspoon dry chili flakes
Instructions
Preheat the oven to 190C /170C Fan / Gas Mark 5 / 375 F and line a baking tray with parchment paper.
To make the witches fingers, cut the pastry into 17 equal finger-length pieces. Shape up each piece as a ‘knobbly’ finger (refer to the blog post for instructions). Place an almond on the end of each finger for the ‘nail’. Using a sharp knife, gently score lines across the knuckles. Brush each finger with melted butter, sprinkle with vegan Parmesan and bake in the oven for 20-25 minutes until golden brown. Once baked, let cool down slightly.
To make the dip, place all ingredients apart from the lemon juice in a food processor and blitz until smooth, for 3-4 minutes. The vinegar content of jarred red peppers varies greatly, so taste the dip at this stage to see if it needs more sharpness. If it does, add the lemon juice. If the dip is too acidic, use more coconut sugar to counterbalance the acidity.