Tag Archives: Sweet

Sea Salt & Caramel Sticky Popcorn

So I was at my best friends house when she decided to try a new recipe she received from one of the parents she teaches who have a lot of expertise in heating healthy.  She shared she was making a healthy dessert option, popcorn; she got out kernels, a pot, and some oil.  I was baffled and just continued to stare strangely.  When she started her burner and began to pour the oil in the pot with a few kernels I was really concerned and decided to speak up and ask “ummm what are you doing”? Boy was that a moment of pride thinking I knew best; little did I know she was about to blow my mind, also referred to as a light bulb moment!  All my life I thought you either had to have a popcorn maker or buy pre-packed popcorn to cook most commonly in the microwave or those special stove top packages.  I can’t believe how simple it is to make popcorn without these “special tools”.  This moment confirmed for me why I am making in this blog, why do we need to complicate everything!  How could I go through my entire life and not ever see one person make popcorn in a pot (with a lid on of course)!  She summed it up best “What else have these big corporations stolen from us”.  It is cheaper to make popcorn yourself, it really doesn’t take that much more time, and you can make it all naturally with the oil of your choice!  You also benefit the environment by avoiding all the packaging that is used for ready to heat packaged popcorn, and likely the thrown out appliance in the landfill if you happened to buy your own popcorn maker.  Sorry for the rant but I really did feel stolen from and very humbled that simple concepts like making your own popcorn was so hard to grasp.

We sat down to eat the popcorn after it finished popping on the stove and she finished making a caramel sauce to pour on top, again out of a few simple ingredients.  After both trying some our eyes lit up and we were speechless.  It was sooo delicious!  I had to get the recipe to share on this blog and to enjoy it for myself.  I also do not know where this recipe originated from to give credit but just sharing I certainly cannot take the credit for this one.

The recipe calls for simple ingredients.  Keep in mind even though this recipe can be made organically with pure ingredients it still involves sugar.  So this dish does have calories you need to be mindful of especially if you eat the entire serving to yourself – which is possible because it is that good!  As with most deserts, even the healthy ones, eat this in moderation, but enjoy it when you need a special sweet treat, as it is likely a much better option than many other things out there.


  • 4 cups of popped popcorn
  • 2 tbsp of coconut oil
  • 2-3 tbsp of pure maple syrup
  • 1 tbsp of molasses OR organic sugar
  • 1/2 stick of cinnamon OR 1 tbsp of the powdered form
  • Sea Salt


  1. Make your popped popcorn, if you have your own method go for it, if not feel free to leverage the steps in the following post “Making your own Popcorn” https://prayseekfind.wordpress.com/2013/04/11/making-your-own-popcorn/.
  2. To make the caramel sauce you will need a small pot
  3. Add the coconut oil to the small sauce pot and put the heat on to a medium to high level
  4. Add the maple syrup, molasses or sugar, and cinnamon to the pot and wait for it to boil
  5. Once boiled wait a few minutes for it to caramelize, the first time I tried this recipe myself at our families Easter gathering I did not wait long enough!  My step mom showed me this handy trick…fill a glass with cold water, take a spoon and scoop out a small amount of the sauce, drip the sauce on the spoon into the water.  If it turns into caramel you are done!  If it doesn’t keep on waiting a couple more mins.  I find if you wait 5 mins it should be ready but I would recommend you check on your first time making the sauce as everyone’s oven / stove are different.
  6. Put the popped popcorn into a bowl
  7. Drizzle the caramel sauce on top
  8. Mix the popcorn to ensure as many pieces get covered by the caramel
  9. If you are not watching your sodium intake add some sea salt on top and mix again!

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For those who like sweet and salty this is a great treat!

NUTRITIONAL INFO: For 4 servings

Calories 170; Total Fat 10g; Saturated Fat 6.4g; Sodium 139.2mg; Potassium 106.5mg; Carbohydrates 21.5; Fiber 2g; Sugars 13g; Protein 1.1g; Iron 8.1%; Maganese 22.8%;


Vegan Shortbread Cookies

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So it has been only about three weeks of trying to eat cleaner and a visit to my friends house with a taste of her newly found “Sticky Home made Caramel Popcorn” and my little sweet tooth is back.  I got the recipe for the Popcorn so I look forward to posting that in a future post after a visit to the Sugar Bush later this week.

With Easter around the corner I decided it is better to make something to satisfy my little craving instead of waiting until Easter where there would sure be enough treats to sabotage most of my success to date.

I have been looking endlessly for healthy cookie options and have found that most choose better ingredients but there is always some sugar involved.  My half Scottish side couldn’t resist the many simple shortbread recipes I came across and I ended up loving the post by Love and Lemons for their Vegan Almond Shortbread Cookies, you can check theirs out by clicking here: Love and Lemons Post.

I didn’t have a lot of the ingredients on hand except for the Earth Balance shortening so I had to sub many of the ingredients.

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  • 1 cup of shortening (I used Earth Balance)
  • 3/4 cup of powdered sugar
  • 1 cup of brown rice flour
  • 1 cup of coconut flour
  • 1 dash of Pure Vanilla Extract
  • 1 sprinkling of roasted cinnamon


  1. Removed shortening from the refrigerator a few hours before baking to ensure it had time to adjust to room temperature – alternatively you can always throw the shortening in the microwave for a few seconds as well.
  2. I didn’t have powdered sugar on hand as I am trying to keep refined sugar products out of my kitchen so I took 3/4 cup of cane sugar and threw it in my NutriBullet with the milling blade to make powdered sugar.  It worked wonderfully – I was a little nervous as that experiment was a first!  Make sure to remeasure as I had more than one cup after so I had to put some excess aside, put 3/4 of a cup in your mixing bowl.
  3. I don’t have all purpose or millet flour on hand so I had to improvise for this step as well. I did recently pick up some coconut flour so I decided to use that for half the flour requirements. I measured 1 cup and placed it with the sugar in the mixing bowl.2013-03-25 18.55.18_Satya_Swing_Soft
  4. I know a lot of shortbread recipes call for rice flour so I decided to take some of my brown basmati rice and mill it in my NutriBullet to ground it up into brown rice flour.  Unlike the sugar one cup of rice did equate to one cup of brown rice flour.  I also added this to the mixing bowl.
  5. I took my Earth Balance shortening sticks and added them with the dry ingredients.
  6. At this time you can add a dash of vanilla extract or any other kind that you prefer.
  7. I tried mixing everything together with a masher but that didn’t work very well!  I did get the shortening all broken down where I then had to use my hands.  Using my hands worked very well and I had the cookie dough mixed in no time.
  8. I don’t have any cookie cutters so I decided to go with the cookie squares.  I placed the dough into a greased glass square pan and smoothed it down until it was relatively flat.
  9. I then sprinkled roasted cinnamon over top to get that hint of cinnamon with the sugar taste!
  10. Place your pan in the oven – I didn’t preheat mine so I just put the timer on for 25 minutes.

I can’t wait to try one – they smell delicious!

TIP: You can cut these up into squares when they come out of the oven but make sure you wait until they set to try one – I recommend waiting at least 15 minutes + for them to cool.  I learned the hard way by trying to move one and having it crumble into little pieces on me.  Patience is a fruit of the Spirit 🙂

NUTRITIONAL INFO:  For 24 servings

Calories 152.3; Total Fat 9.9g; Saturated Fat 4.6g; Sodium 11.9mg; Potassium 3.6mg; Carbohydrates 13.9; Fiber 2.8g; Sugars 5.7g; Protein 1.7g; Iron 7.2%