If you're planning a Halloween party then opt for one of our recipes which are sure to both delight and fright. We've selected recipes that use low GL ingredients which help keep blood sugar levels on an even keel and those all important moods stable, which means everyone enjoys the party!

Pumpkin "Pizza" - This is not a real pizza as such but tastes fantastic and makes good use of the flesh from your pumpkin lantern. Take mini pitta breads and divide in halves, place on an oiled baking sheet. Using thin slithers (this is important to ensure adequate cooking) of pumpkin flesh  layer the pitta breads until the surface is covered, top with tomato passata combined with 2-3tsp of Real Organics Spicy Tomato Chutney, crumbled pieces of mozzarella and a sprinkle of dried oregano. Bake in a medium oven for about 10 minutes until golden and the pumpkin is soft.

Halloween Spiders Web Cake - Heat the oven to 180C and prepare an 18 inch cake tin by greasing and lining it. Beat together 100g fructose and 150g butter (softened) until light and fluffy. Sieve together 125g self raising flour, 25g cocoa powder and 1 tsp baking powder. Then gradually mix in to the butter cream mix along with 2 beaten eggs, 1teaspoon of vanilla extract and 3 tablespoon of warm water. Spoon into the tin, level out and bake for 20-25 minutes. For the topping break 100g dark chocolate such as Divine 70% cocoa into a heatproof dish and add 142ml of double cream. Melt over a pan of simmering water, stirring occasionally. Remove from the heat and allow to cool. When the chocolate cream has cooled and thickened pour over the cake, scooping it up at the sides to fully cover the sponge cake. Allow to set. Beat 40g of icing sugar with a little water in a bowl until you have a runny paste, spoon into  an icing bag with a thin nozzle and pipe a web design on the top of the cake. Let this set and then finish with a plastic spider.

Chunky Munchy Fingers (makes 12-14) - Preheat the oven to 180C and lightly grease a 23inch square baking tin. Mix together 200g porridge oats and 25g desiccated coconut. Put 50g Zylosweet, 40g coconut butter, 100g butter and 5 tbsp Agave nectar in a pan over a gentle heat, stir occasionally until melted and combined. Remove from the heat and mix with the dry ingredients. Spoon into the tin and press down evenly. Scatter over 100g Brazil or cashew nuts (chopped into large pieces), 50g Munchy Seeds vanilla mix and press lightly. Break 85g Divine chocolate into pieces and stick the chunks of chocolate between the nuts. Bake for 25 minutes until pale and golden. Divide into fingers while warm and still in the tin. Allow to cool and remove from the tin to serve.