By Frances
Being a huge snack lover, these recipes are right up my alley for healthy snacks - free of sugar, dairy and wheat.
The salted caramel is adapted from
wholesome-cook.com.
- ½ cup macadamia nut butter (I used brazil, cashew, almond butter)
- 1/ 2 cup rice malt syrup
- 1 tsp vanilla extract
- 1.5 tsp sea salt flakes
- 4 cups popped corn kernels (made from popping about ¼ cup corn kernels)
- Line a square tin with some waxed baking paper.
- Place nut butter, rice malt syrup, vanilla extract and sea salt in a
large saucepan over low heat. Cook, stirring, until the mixture begins
to "melt".
- Remove pan from heat and add popped corn. Mix well until popcorn is covered with the "caramel".
- Transfer
the mixture into the paper-lined tin and press down into the
corners with a spoon. Place in the fridge for 15 minutes for the mixture
to cool.
- When set, remove from the fridge and slice into squares or bars. I also dehydrated the pieces for a couple of hours so they were really crunchy. Store in an air-tight container in the fridge.
The sweet & savoury popcorn is just a mix of:
1 tsp smoked paprika
1 tsp cinnamon
1/2 tsp cumin
1 tsp stevia granules
1 tsp salt
8 cups popped corn
1/4 c melted coconut oil
Mix popcorn with oil in a bowl. Sprinkle over spice mix and mix through. Eat immediately. Tastes like kettle corn but so much healthier.