Super Easy Superfood Popcorn




Introduction: Super Easy Superfood Popcorn

About: Like to solve everyday life little problems. I'm curious about things I don't know much. Like to do things that require and allow creativity.

This is a super easy stovetop popcorn recipe. It's super fun to make and enjoy with your kids or guests, never need to go out to buy popcorn.
The "super food" ingredients (see my Note at the end of the Introduction) in this recipe are:

Red palm oilthat contains the highest amounts of vitamins A and E of any plant-based oil
Flaxseedsthat are full of omega 3 fatty acids, as well as lignans and fiber

The flaxseed (toasted) boots the popcorn with amazing aroma and beneficial nutrients. The red palm oil gives the popcorn golden color and loads it with vitamins. If you couldn't find them in your local store, you can find red palm oil and flaxseed online.

The popping method in this recipe is based on this lady's Perfect Popcorn which claims that the method not only pops almost every kernel, it also prevents the kernels from burning. I'm happy with the method. So let's get popping:

3 Tbsp coconut oil (any high smoke point oil)
1/3 cup of organic yellow popcorn kernels
2 tsp red palm oil
1 1/2 Tbsp toasted flaxseed, ground
¼ tsp sea salt

1 3-quart covered saucepan

By "superfood", I mean the ingredients contains good amount of one or more chemicals that are essential to human nutrition or beneficial for maintaining good health. By no means, one bite of such "superfood" will cure any diseases. I also believe consuming too much of anything good isn't good, moderation is key. With that said, let's get popping again.

Step 1: Prepare the Flaxseeds

The difference between a good cook and a cook is the difference between toasted flaxseeds and flaxseeds. Toast it, smell it, and taste it, you'll agree with me.
To toast flaxseeds:
Preheat a nonstick skillet to low-medium hot
Place flaxseeds in one single layer
Constantly stir to achieve even result and prevent burning
Toast until the color darkens and the seeds taste cooked
Remove the seeds from heat, set aside to cool. Store the extra seeds in an airtight container away from light and heat. (More recipes using flaxseed are coming or keep making this popcorn!)
Place 1 1/2 Tbsp toasted flaxseeds and the 1/4 tsp sea salt in a mortar and ground, set it aside for use.

Step 2: Prepare the Red Palm Oil

Measure 2 tsp of the red palm oil and empty it into a metal or glass cup
Place the cup over hot water or steam to melt the oil
Set it aside for use

Step 3: Pop the Corns

1. Heat the oil in a 3-quart saucepan on medium high heat.
2. Put 3 or 4 popcorn kernels into the oil and cover the pan.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
5. Top the flaxseed and salt ground and toss to distribute evenly.
6. Drizzle the red palm oil and toss to coat evenly.

Step 4: Enjoy!

Enjoy every single one of the popcorn! You can always make more batches in no time too!

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    18 Discussions

    Can't wait to try this. I love popcorn, especially healthy popcorn. The ingredients look amazing. Thanks so much for sharing this. More, please!

    I've wanted to try red palm oil for a long time, I've heard that it is delicious; but I have been concerned because I have heard that there are environmental problems with its cultivation.
    Do you know anything on the subject?

    1 reply

    I read about the environmental issues with its cultivation on internet. The oil itself adds nice color and a good amount of vitamins to food. I don't think it tastes delicious at least it doesn't smell that delicious. In fact I even didn't taste it alone or used in any other way except drizzle a little on popcorn. The particular 5 oz can I got has a message says: "Our red palm oil comes from small farms in Togo, West Africa - not plantations in Malaysia, therefore no Orangutans or their habitats are harmed by its production".

    People going on about fats really have no idea what they are even talking about quoting from this source or. Another but never actually reading the follow up studies or the side studies that actually show why fats do what they do and under what conditions that are present to make them do the things they do. For instance refined sugar and glutins are the contributing factors to heart disease. Not so much the fats, in fact fats help remove quite a bit, another contributing factor is lack of vitamin k2 which allows calcium to not be absorbed and attach to the fats then the fats are a problem.

    1 reply

    I agree with you, sugar is in front of fat causing health problems because our body react differently to sugar and fat. Also our body is so complicated, I don't think we know it all yet.

    I'm all in favor of popping at home, and good nutrition, but flax seed can't be used by the body unless it is ground. Whole seeds provide very little omega 3s. I like to pop popcorn in a paper bag in the microwave. I just spray the bag with a little cooking spray, add the corn, and pop on high. No fat; few calories until I add the butter. The microwave popcorn that is sold commercially is full of really bad stuff.

    3 replies

    Did I miss something? The flaxseed in this recipe is indeed ground (last part of Step 1). Or are you saying the seeds need to be ground in some other way besides a mortar and pestle?

    No, you didn't. I think the comment just meant to re-remind people the fact that flaxseeds aren't digested if swallowed whole, they need to be ground or chewed. That's true for a lot seeds I think.

    For people who already enjoy cookies or other food loaded with butter and sugar regularly, 2 tbsp. of coconut oil (I estimate about 2 tbsp. of the 3 tbsp. coconut oil used went directly into the popcorn) will be frost on snow. For me who don't eat butter-sugar loaded food, I don't ever count calories nor be concerned about sharing 2tbsp oil with my child or guests. Or you can try to use only 2tbsp oil to pop 1/3 cup corn (vegetable oil works fine too), or try microwave without the oil. Any popping sound in a box sends me running out of the house, I haven't tried microwave popcorn once. Whichever way works and uses the least oil is better I think.

    Another great garnishment we use is Brewer's Yeast. It is high in protein and gives the popcorn a delicious cheesy taste. .....and it's vegan for those who care!

    1 reply

    Anything proven to be edible, no matter it's super or not, if one eats it only once, twice, 2tbsp or 3 tbsp., it won't do anything to them. If one eats something on a daily basis, then they need to be careful.

    Thanks for your comments. It's indeed a very healthy snack. Keep popping it at home and never need to go out to buy it again.

    Interesting spin on boring old popcorn. Sounds a lot healthier than typical popcorn. Thanks for posting a cool Instructable!