After playing around with making a few batches of my new favourite popped grain snack,
I have come up with a quicker stove top method!
I did so, drained the water and popped the rice just the same in the skillet.
While stirring the rice in the skillet, the water soon evaporates and the rice pops as usual.
5 c popped grain ( I used 2 c spelt, 2 c rye kernels, 1 c washed short grain brown rice)
1 c coarsely chopped raw almonds
1/2 c raw pumpkin seed
1/2 c raw sunflower seed
1/2 c raisin
3 T avocado oil
2 tsp Himalayan sea salt
Pop the grain in small amounts at a time in a heavy skillet. I’ve found out that a cast iron skillet works the best. Be sure that all of the kernels touch the bottom of the pan. Do not overcrowd or the kernels will not pop or will burn.
Add the grain to a heated pan, turning the heat down slightly once grains have been added to keep them from burning.
Med heat for popping works well.
Constantly keep the grains moving in the skillet. As a cast iron pan is heavy, use a spatula to keep the kernels moving.
Dump each batch of popped grains into a separate bowl big enough to later add the nuts & seeds.
When you’ve popped all of the grain, brown the chopped almonds and seeds in the heated skillet.
Add the almonds first for a couple of minutes are they are larger and brown more slowly than the seeds. Stirring to keep them from burning. You may need to turn down the heat while browning the nuts and seeds.
Turn the heat off and stir in the raisins. Keep stirring for another couple of minutes before dumping the browned nut-seed batch into the popped grains.
Thoroughly mix in 3 T avocado oil and 1 T Himalayan sea salt.
Let cool completely before storing in airtight jars.
Note: You can use soaked grains as well. Just drain well prior to popping directly to heated skillet!
If you’ve tried this recipe, please let me know how you liked it via my new messenger link on the bottom right of your screen!