Sorghum “Popcorn”

By Bailey1_

Ingredients

• Topping variations:
• 2 teaspoons olive oil
• 1/4 cup popping sorghum
• 1/2 teaspoon cinnamon and 1 packet xylitol
• 1 tablespoon nutritional yeast
• 1/4 teaspoon sea salt plus pinch of cayenne pepper

Details

Servings 1
Adapted from fastmetabolismdiet.com

Preparation

Step 1

Sorghum is a grain; you’re actually popping the seed. And you can pop it just like you would popcorn, in the microwave or on the stovetop. It’s key to get popping sorghum — not all sorghum is meant for popping. I like the Mini Pops brand.
For stovetop: Heat the oil in a pan with tall sides until the oil starts to shimmer. Add the sorghum. Stir or shake the pan until kernels pop. When popping slows to 1 second between pops, remove from heat and add toppings. Unpopped kernels are totally edible too!

For the microwave. Skip the oil. Place sorghum in a paper bag and microwave on high for about 2 minutes. Add toppings to the bag and shake to combine.

Sorghum likes its space — adding more than 1/4 cup at a time can result in lots of unpopped kernels, so it’s better to make a couple of batches.