pick + mix

SALTY + SWEET COCONUT POPCORN

Makes 5–6 cups

• 2/3 cup popcorn kernels
• 2 tbsp coconut oil
• 2 tbsp rice malt syrup
• 2 pinches of salt flakes

1. Melt the coconut oil in a large, heavy-bottomed pot over medium heat.

2. Once the coconut oil is melted, reduce to a low to medium heat and add the popcorn kernels. Put the lid on.

3. Cook for 3–4 minutes, or until you hear the popcorn start to pop. Keep the lid on, reduce the heat to low, and shake the pot occasionally for another 3–4 minutes, or until the popping has stopped.

4. Carefully remove the lid and drizzle the rice malt syrup over the popcorn. Sprinkle the salt flakes over the top and stir well to evenly distribute the salt and syrup.

5. Tip the popcorn into a large bowl and allow to cool slightly before eating.

DATES WITH NUT BUTTER

Makes as many as you like

• medjool• your favourite nut butter