Pizza Popcorn
Ingredients
110g (1/2 a cup) Popcorn kernels
3 Tbsp Tomato puree
1.5 tbsp Coconut Oil
2 tsp Maple syrup
½ tsp Apple cider vinegar
¼ tsp Mixed Spice
¼ tsp Garlic powder
¼ tsp Paprika
½ tsp Pomegranate Molasses
½ tsp Sea salt
2 tbs Herbes de Provence
Method
* Quick tip you can substitute the homemade tomato sauce with non-ultra processed, refined sugar free ketchup.
Preheat the oven to 100°C / Gas Mark 1/4 / 212°F
Add coconut oil to a large pan and melt over low heat. Stir in corn kernels to coat with oil, cover with a lid, and increase heat. Pop the corn, reducing heat slightly as popping slows. Remove from heat when popping stops. Remove the lid and let the popcorn cool slightly.
In a small bowl, mix all other ingredients or use 3 tbsp store-bought ketchup.
Add the tomato sauce to the popcorn in two batches: spoon over, cover, and shake the pan to mix -using oven gloves as the pan will be hot, then repeat. Add sea salt and dried herbs, cover, and shake again to combine. Spread popcorn evenly on a baking tray, discarding any un-popped corn kernels and bake on the middle shelf for 10 minutes. Serve immediately or cool and store in an airtight container.