I’ve got three small children, so every time we pull out the Popcorn, which is often, they remind me that popcorn has been a part of American culture as far back as the first Thanksgiving when the Native Americans served it to the pilgrims–fun facts that they learn at school! I also remind them that the Native Americans were popping long before the settlers arrived!
Can you image the look on the first persons face who stuck some corn kernels on a campfire and they started to pop?! Oh my goodness! That must have completely left them awestruck, and then when they tasted it, their eyes must have totally bugged out in delight! It’s not surprising that humans love and consume this wonderful little gluten-free whole grain. In America alone, we eat 14 billion quarts of popped popcorn annually, that’s about 43 quarts per person. (source)
We’re no exception in this house. Popcorn is one of the healthiest and most convenient snacks. Jolly Time Organic Non-GMO whole kernel corn is one of our favorites, and since it’s nonperishable, we almost always have some on hand.
Another thing I LOVE about popcorn is that my kids can easily make it themselves. Honestly, I get tired of constantly serving these people, and it’s a fail-proof way for kids to learn to be responsible, build confidence, and gain independence. This is where my new little gadget comes in.
Let me introduce you to my new best friend Lékué. This little BPA-Free silicone bowl has changed popcorn making. How, you ask?
First off, we have always used a brown paper bag to microwave our corn– nothing wrong with that, that is until you go to put your oil or butter on and it and it soaks through the paper and you have those greasy oily spots. That, in combination with small unconcerned hands and we have now have grease all over the living room where they are watching their movie.
With the Lékué you put the oil ( we use Barleans Butter Flavored Coconut oil – more on that later, but we can’t live without it) at the bottom of the bowl, then add your popcorn kernels, place the lid on, stick it in the microwave for 3-4 minutes, and you’re done. Just toss the popped corn and it coats every morsel. It’s easy, healthy, and my kids can do it themselves. The best part is, no greasy hand prints all over my house.
Lékué is collapsible so it doesn’t take up much room. My kitchen has very little storage, so this is a big deal to me personally.
If you haven’t gotten on the butter flavored coconut oil wagon, you are seriously missing out. I’m not going to lie, a few people in my house can’t stand the way regular coconut oil tastes because they claim that it tastes too “coconutty.” Not one of my picky eaters complained about Barleans Butter flavored and they loved all of the recipes I made with it including just plain old “buttered” popcorn.
It’s so tasty that I wanted to get creative and make a few different recipes using it. You do know that coconut oil is vegan and full of medium chain Omega fatty acid that is easily digestible, right? There are several reasons Omegas are good for you, especially if you are an endurance runner, which I know many of you reading are. It’s great for all of us, though!
I’m always making flour out of Oats, so I thought I’d make a popcorn flour and see if it worked in a cookie recipe. The first batch was a huge fail. It was just a big blob of goo in my oven, but it tasted really good, so I tweaked the ingredients and BAM, it worked. They turned out amazing! Chewy in the inside with loads of texture and a lovely crisp edge that is to die for.
I hope you enjoy these Popcorn Chocolate Chip Banana Cookies as much as I do. They are an excellent pre or post run snack and also wonderful as an after school snack for kids.
What You’ll Need
1 very ripe banana
3 cups of popcorn flour
1 cup of almond flour
1/2 teaspoon of baking powder
1/2 teaspoon of sea salt
1/4 cup of organic coconut sugar
1/2 cup of Barleans Butter Flavored Coconut Oil melted
1 teaspoon of vanilla extract
1/2 cup of vegan chocolate chips- I used the brand “Good Life.”
How to Make it
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In the food processor, bowl, or blender, pulse the popcorn 6-12 times or until roughly chopped. From these crumbs, measure out 3 cups into a large mixing bowl with the almond flour, baking powder, and salt. Mix well.
3. In a separate large bowl, place the banana and mash it until most large lumps are out and it’s smooth. Then add the coconut sugar, Barleans Buttered Flavored coconut oil, vanilla, and chocolate chips. Fold the dry mixture into the wet ingredients. Mix until well blended. The dough should be thick.
4. Using a cookie scoop or large spoon, drop a heaping tablespoon of batter onto the baking sheet. Space the cookies about 1 inch apart (they will spread, so not too close). Gently flatten the dough down.
5. Bake until a deep golden brown, about 25-30 minutes.
Makes about 2 dozen.
NOTES: These are a very delicate cookie. When they come out of the oven they will be very soft. Allow them to completely cool before handling. They should be stored in the refrigerator or freezer for best results.
- 1 very ripe banana
- 3 cups of popcorn flour
- 1 cup of almond flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 1/4 cup of organic coconut sugar
- 1/2 cup of Barleans Butter Flavored Coconut Oil melted
- 1 teaspoon of vanilla extract
- 1/2 cup of vegan chocolate chips- I used the brand “Good Life.”
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the food processor, bowl, or blender, pulse the popcorn 6-12 times or until roughly chopped. From these crumbs, measure out 3 cups into a large mixing bowl with the almond flour, baking powder, and salt. Mix well.
- In a separate large bowl, place the banana and mash it until most large lumps are out and it’s smooth. Then add the coconut sugar, Barleans Buttered Flavored coconut oil, vanilla, and chocolate chips. Fold the dry mixture into the wet ingredients. Mix until well blended. The dough should be thick.
- Using a cookie scoop or large spoon, drop a heaping tablespoon of batter onto the baking sheet. Space the cookies about 1 inch apart (they will spread, so not too close). Gently flatten the dough down.
- Bake until a deep golden brown about 25-30 minutes.
- Makes about 2 dozen.
Giveaway
Do you want to make these cookies or some delicious buttery popcorn with your very own set of Barleans Butter Flavored Coconut oil and Lékué popcorn maker? Head over to INSTAGRAM where I am giving one lucky person their very own set. One winner will be selected by midnight on Friday, May 12, 2017.
Popcorn Chocolate Chip Banana Cookies: Vegan and GF #spon #barleans #popwithbarleans Click To Tweet
I received compensation from Barleans in exchange for writing this post, although this post is sponsored, as always, all opinions are my own.]]>
