Is Popcorn Gluten Free? Yes it is and it can be SO much more fun than just a bag popped in the microwave.
You know that feeling when you want something sweet after dinner? O yes, this is one of my most favorite gluten-free desserts.
Do you get that feeling in the middle of the day when you’re yearning for a fun snack?
Yea. I get those feelings, too.
All the time.
Well, those feelings are what sparked my thinking for creating this yummy popcorn recipe.
I’ve been receiving a bunch of requests for fun snacks and kid-friendly treats that aren’t filled with sugar.
So, I started playing around in my kitchen and had a fun little time tossing together homemade popcorn and a lot of healthy and nutritious ingredients. The best part of this is the Pecan ‘Parmesan’ Cheese that I created using nuts and sea salt in the food processor. As noted below, feel free to use any nut you’d like but I’d recommend only using pecans, almonds or Brazil nuts to make your desired ‘Parmesan’ cheese that can be sprinkled on this recipe as well as used on other recipes throughout the week such as pasta, salads and roasted veggies just in time for winter! It’s my way of thinking I’m eating Parmesan cheese without the dairy and my body doesn’t get bloated from it. YAY!
Instead of canola oil, I used organic coconut oil to make this corn on the stove top, then I tossed it together with sea salt, cashew butter and raw pecans.
So easy … yet so tasty.
I know you’re going to love it.
Now, put on your cozy slippers, pop in your favorite movie and pop yourself some of this organic popcorn for a night of fun and guilt-free gluten-free goodness.
- 2 Tbsp. extra virgin organic coconut oil
- ⅓ cup organic corn kernels
- ½ cup raw pecans, plus more for garnish (or any other nut desired--you can use Brazil nuts for a Brazil Nut 'Parmesan' texture as well as almonds).
- ¼ tsp. sea salt
- 2 Tbsp. cashew butter
- In a medium sized sauce pan, combine coconut oil and corn kernels. Cover and cook over medium-high heat. Once you hear the corn start to pop, shake the pan back and forth slowly so you move the kernels around.
- Meanwhile, combine pecans and salt in a food processor to make a 'Parmesan' cheese texture. Grind until finely ground but don't puree to form a nut butter. Set aside.
- Remove the popcorn from the heat once the corn stops popping; set aside covered for 1 minute in case there are any corn kernels that still need to pop. Transfer to a large mixing bowl and drizzle with cashew butter. Add a few tablespoons of pecan 'Parmesan' and gently toss to combine. Add a few more coarsely chopped pecans if desired for a crunchier texture.
- Serve and store leftover 'Parmesan' cheese in a sealed container in the fridge for up to 5 days.