Having a corn allergy means you miss out on a lot of popular snacks. Just about all chips are out due to the use of corn oil, maltodextrin, xanthan gum and citric acid. Popcorn is sooooo out. Most of the time even smelling popcorn is out. Which means movie theaters are often out. Sigh.
So as not to feel deprived, I converted an old family favorite into a healthier gluten-free and corn-free “popcorn” treat. My mom used to make “puffed wheat” as a snack for us as kids. This meant melting some butter in a sauce pan and stirring in the puffs and sprinkling it with salt. Stir until the butter evenly coats the puffs and the puffs are warmed through. Voila! Instant salty snack.
When we discovered that kamut puffs are twice the size of wheat puffs, it was a happy day in my family! LOL
Well today, I can’t have corn or wheat (or kamut) due to my allergies. So I’ve been experimenting with different puffed grains that are safe for me. I’ve discovered that millet puffs and some rice puffs are safe for me. Yeah! The old family favorite is back in rotation with modifications and added caramel. Because caramel makes everything better!
As far as movie theaters go, thank goodness for streaming. 🙂
- 1 tbsp butter/coconut oil
- 2 tbsp coconut sugar
- 4 cups puffs (millet, rice, etc…)
- salt to taste
- Add butter and coconut sugar to a large sauce pan over medium low heat. Stir until the coconut sugar melts into the butter.
- Add the puffs to the pan, making sure to only fill the pan half way.
- Stir to coat the puffs until all are covered and the puffs have heated through.
- Serve immediately while warm.
You can omit the sugar and serve as a savory snack.
You only want to fill the pan half way. Trust me on this one. With all the stirring, you'll wind up with more puffs all over your kitchen than in the pan.
Remove the puffs from the pan immediately. Once the sugar hardens it's nearly impossible to get the puffs out and you run the risk of burnt puff crust on your pan. Ugh!
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