The individual kernels can be popped and snacked on just like popcorn. Try it on its own, as part of a trail mix, or a side to your lunch. Skill Level: Beginner. Serving Size: 1/4th of recipe.
- 2 T. coconut oil
- 1 cup whole-grain sorghum
- ¼ tsp. salt
- Add coconut oil to large pan or pot.
- Heat pot to medium-high/high. Add 2 kernels of sorghum to the pot and cover.
- Once the kernels pop, remove them from pan and add the remaining sorghum. Keep an eye on this – since sorghum kernels are smaller than traditional popcorn, they are more likely to burn.
- Cover and return to heat. Shake the pan every few seconds to allow the kernels to move around while they're popping.
- Once the popping slows down, remove pan from heat.
- Allow the popped sorghum to cool slightly, then transfer to a large mixing bowl.
- Sprinkle/toss with salt (or other spices, if desired) and enjoy!
Nutrition Information: Sorghum is a nutrient-dense ancient grain. Provides dietary fiber, calcium, small amounts of iron, and small amounts of protein. Gluten-free, nut free, dairy free. Calories: 220, Fat: 9g, Protein: 5g, Carbohydrates: 35g, Fiber: 3g, Added Sugar: 0g, Sodium: 120mg