"Snack time. Chili-Lime Popped Sorghum #ontheblog today! #glutenfree #vegan"
Chili-lime Popped Sorghum
½ cup uncooked sorghum grain*
2 teaspoons coconut oil
½ cup raw unsalted pepitas
1 cup unsalted pecans
¼ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon sea salt or to taste
1 teaspoon coconut sugar
2-3 teaspoons fresh lime juice
Place an ⅛ cup of the sorghum grain into a paper bag, folding down top. Microwave for 2 to 3 minutes. Transfer popped sorghum and remaining uncooked grains into a medium bowl. Repeat 3 more times for an ⅛ cup at a time. This will ensure you get a higher number of grains to pop.
In a small bowl, combine chili powder, cumin, salt, and coconut sugar.Place coconut oil in a medium saucepan. Bring to medium heat, and once oil is melted, add pepitas and pecans and toast for 2 to 3 minutes, stirring occasionally.
Remove from heat and add the lime juice and half of the spice mixture. Stir to coat.Pour pepita-pecan mixture into the bowl of popped sorghum. Add remaining spices. Stir to evenly combine and coat. Sprinkle with additional salt as desired.
*I've used Just Poppin brand and Bob's Red Mill with good results. Both can be found on Amazon.
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