If you’ve had a metaphorical (or literal) sign above your head throughout Easter weekend that reads ‘summer body in training’, you’re bound to be feeling the weight of your restraints. If, like me, you ate your (new) bodyweight in chocolate, reign it in and face the fact your sugar high will last all of 2 hours before you hit the floor and wonder what it’s all for. Either way, popcorn is your saviour! A wholegrain treat that’s rich in fiber, antioxidants and vitamin E, it’s best eaten last thing as some people find it hard to digest if eating other foods after it.
- popping corn
- coconut oil
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 tbsp Sweet Freedom/Agave syrup/Honey
Preheat the oven to 160C.
Heat 4tbsp coconut oil in a large, deep pan and add 4 cups corn kernels. Cover and leave until popping has basically stopped, or is more than 2 seconds apart.
Melt the syrup, 2-3 tbsp coconut oil and the ginger and cinnamon together over a low heat. Mix into the popcorn to coat evenly and spread out on a baking tray covered with baking parchment. Bake popcorn for 4 minutes.
Remove and shake the tray so the glaze doesn’t burn and continue to shake and bake every 2 minutes from then on until the glaze turns the colour of brown sugar. Total bake time should be about 8 mins or less.
Leave to dry (and harden) for a few minutes and then eat once crunchy!