2. Transfer 1/2 popcorn (without unpopped kernels) to a large shallow dish (a baking dish will work fine). 3. Microwave chocolate for 2 minutes in small bowl, stir w/ fork. If chocolate is not easy to stir, add a little water. If needed, microwave an additional 30 sec until chocolate is soft and is slightly dripping from spoon - it may be clumpy.4. Drizzle chocolate on popcorn and wipe fork on popcorn to lightly cover the kernels. You will get a little messy doing this so make sure your hands are clean.
5. Sprinkle with a pinch of sea salt (or a few turns of the sea salt shaker).
6. Repeat w/ the remainder of the popcorn on top of the drizzled popcorn - this will help w/ even coating of the chocolate. May need to add a little water (1 tsp) and reheat for 15-20 seconds.
7. Place in refrigerator for 5 minutes to let the chocolate cool. 8. Place into zip lock baggies or bins and decorate as you wish (I added a silver ribbon the side).
My next creation was created for my Plate Not Pills monthly column for LAVA Magazine. I wanted to do a "dessert" for the holidays and with vitamin E as my key nutrient, I decided to come up with a sunflower creation.
Sunflower granola nuggets
This is one of my favorite creations I have ever made and because it makes 22 nuggets, you can crumble a few of them to make your own homemade granola. These would make for a perfect after school snack for the kiddos, a sweet guilt-free treat after a meal or a perfect holiday gift or dessert at a party.
Makes 22 nuggets Ingredients¼ cup sunflower oil
1/3 cup applesauce
1/8 cup water
3/4 tsp vanilla extract
3 tbsp brown sugar
2 cup oats
1/3 cup whole wheat flour
1/3 cup your choice crunchy cereal
¼ tsp salt
1/8 cup sunflower seeds
1/8 cup unsweetened shredded coconut
½ tsp baking soda
1 tsp cinnamonPreparation 1. Pre heat oven to 350 degrees. Spray two non-stick cookie sheets with a little nonstick spray.
2. Combine wet ingredients in small bowl and dry ingredients in large bowl. Add wet ingredients to dry and mix with a fork until evenly combined.
4. Roll or spoon golf-ball sized cookie dough onto the cookie sheets.
5. Bake for 18-20 minutes until the bottom of each nugget becomes slightly golden brown.
(if your nuggets crumble while eating, not to worry. Enjoy your sunflower granola!)
Nutrition facts (per 1 nugget): 72 calories, 4 g fat, 9 g carbohydrates, 1 g fiber, 2 g sugar, 62 mg sodium, 2 g protein, 1.13 mg vitamin E