Mini Cinnamon Pop’corn’

Mini Cinnamon Pop'corn'

IMG_20150124_134502

A few weeks back I found something new while browsing my local grocery store. It is called sorghum. Because this is a gluten free blog, many of you may know what sorghum is, and chances are you have baked with it or eaten some gluten free goods that feature it. I use sorghum in my flour mix and much of my baking because it is a very healthy flour, similar in nutritional value and flavor to whole wheat.

20150124_132156

But what I saw on the shelf was whole sorghum, and right on the package it had instructions for popping it like popcorn. I thought it would be fun to try, so I bought a package. Let me tell you, it was a hit! The kids loved watching it pop in the pan and because sorghum is smaller than corn kernels, the resulting product is quite a bit smaller. It looks just like mini popcorn!

20150124_134130

Sorghum has a great flavor plain, and we also tossed it with a little olive oil and cinnamon sugar and it was gone in no time. 1 serving of sorghum packs 4 grams of protein, 3 grams fiber, and 8% iron. People who eat gluten free can definitely use that extra iron, and this is a great healthy, natural way you can get it!

20150124_134237

You may be able to find whole sorghum at your local grocery or health food store, and you can also buy it online via Amazon or Nuts.com.

Mini Cinnamon Pop’corn’

ThereIsLifeAfterWheat.com

*gluten-free *soy-free *oat-free *dairy-free *egg-free *nut-free

Notes:

  • Sorghum is in the same family as corn, so those who are allergic to corn may or may not be able to tolerate sorghum.
  • We aren’t big sugar eaters so we had some cinnamon sugar leftover, gradually add the cinnamon sugar until you get the taste you want.
  • Try flavoring with different seasonings!

Ingredients

  • 1/2 cup whole sorghum
  • 2 tsp oil or butter (we used olive oil)
  • 2 T sugar
  • 1/2 tsp cinnamon

Instructions:

  1. Heat a large, deep, empty, pan over medium-high heat until warm.
  2. Add sorghum, cover with a lid, and gently shake the pan back and forth on the burner to move the sorghum around so it doesn’t burn.
  3. In just a bit, the sorghum will begin to pop. Keep cooking and shaking until there is 10 seconds between popping. There will likely still be some that haven’t popped, and that’s ok. You can toss them in with the popped (they don’t taste too bad themselves) or sift them out.
  4. Transfer to a serving bowl, drizzle with oil or butter, sprinkle with cinnamon sugar, and toss to coat.
  5. Enjoy!

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *