Kid’s recipe – Caramel coconut popcorn – gluten free, diary free, refined sugar free and clean.
Considering all the junk food available at our fingertips, it’s all too easy to give our kids food that’s not only devoid of nutrients, but often can be harmful to their little systems. If you read the labels on the back of many packets, you may also see ingredients listed that you’ve never heard of and probably can’t pronounce. It’s no surprise that with the rise in junk food consumption, so too has the list of physical and neurological problems. Our bodies were designed to eat REAL FOOD.
It needn’t be so bad when there are cleaner, more nourishing alternatives out there. It’s just a matter of doing a little research in order to make an informed decision.
I’m passionate about providing alternatives for kids and let’s be real here – kids LOVE their sugar!
A lot of memories as a child involved “fun” (AKA junk food) things to eat. As our family was poor, we mostly ate home cooked meals, so on the rare occasions we got takeout, it was a magical, happy moment. I remember when we had KFC one night, it was the happiest night of my life! Other times mum would bring out a block of Cadbury’s chocolate for us to share while watching a family movie.
So, today’s recipe does involve sugar, but not all sugar is created equal when it comes to our nutritional health. Coconut sugar (not to be confused with palm sugar, a sweetener used in Thai cooking) is an unrefined sweetener that’s made in 2 steps. A cut is made in the flower of the coconut palm and the sap is then collected and placed under heat until the water has evaporated and the crystals are what’s left. It’s a lot less sweet than conventional sugar and does not have its addictive qualities.
Coconut sugar can be found in health food stores and in the health food aisle of some major supermarkets. It resembles brown sugar and has a caramel – like taste.
Please make sure you’re using popping corn that’s not genetically modified. If organic popping corn is available, try and use that if you can.
This is a good recipe to make for a party (if so, it’s best to dish up the popcorn straight from the fridge as the sugar melts if left out in the open) or for a healthier any – time treat.
Enjoy the rest of this sunny Sunday.
Love, Tash x
Why this is so good for you
Corn (preferably organic/non GMO) supports the growth of friendly bacteria in the large intestine thus improving digestive health, alleviates constipation, reduces risk of colon cancer, reduces risk of diabetes, lowers hypertension, reduces the risk of cardiovascular disease and helps prevent anemia.
Coconut/coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Coconut sugar is a natural, unrefined sweetener that’s not addictive like refined white sugar. It aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
- 1/4 cup popping corn kernels
- 1 tablespoon oil of choice (I used coconut oil)
- 1/2 cup coconut sugar
- 1/2 cup shredded coconut
- Place coconut in a frying pan and toast on low until it starts to brown. Set aside.
- Cook popcorn according to packet directions. Transfer to a large bowl and set aside to cool.
- Heat a small saucepan on medium heat. Add coconut sugar and 2 tablespoons of water. Stir, Bring to a boil and then simmer until sauce is thick enough that it resembles caramel. Test thickness by dipping back of spoon in sauce. It will be ready once the sauce coats the spoon without running.
- Pour the caramel over the popcorn and quickly mix through.
- Sprinkle toasted coconut over the top and mix through once again.
- Transfer mix to a baking paper or cling wrap lined baking tray. Cover with foil and allow it to set in fridge.
- When ready pour into bowls. Store any unused popcorn in fridge.