GLOW

It was really tempting to post this recipe last week in tandem with my puffed lotus seed popcorn alternative, but I figured that it was better to spread out the love a bit. And hot damn, do I have a lot of love for this recipe. I've mentioned before my former obsession with cereal, and I think that it is of great credit to my power of will that I have so graciously accepted eating vegetables for breakfast for the past two years rather than the sweet indulgences of the past. (Gotta give myself a pat on the back every now and then.) But man, if I let myself really think about it, I've really missed eating cereal. When I finally had this in my bowl, complete with some homemade milk, I had to keep saying to myself, "This is really happening right now. I'm eating sweet, delicious cereal. Live in this moment." This recipe is pretty remarkable in that it's easy, fast, allows for limitless variations, and has a completely gratifying texture akin to Kix, but way better because it doesn't get soggy at the bottom of the bowl! Today I'm offering you my very first version of this cereal, but if I let my mind wander, I can already start daydreaming of the variations I might suggest to you in the future. (Peanut-free peanut butter puffs anyone?) If any of you missed my previous post about puffed lotus seeds, head here for a little bit of background and another awesome snack.

5 CUPS PUFFED LOTUS SEEDS*

2 TBS COCONUT OIL

5 (+/-) DROPPERS OF LIQUID VANILLA STEVIA

SEASONINGS TO TASTE (I USED 1/4 TSP CARDAMOM, 1/4 TSP MACE, 1/4 TSP NUTMEG)

PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. ON STOVETOP, MELT 2 TBS OF COCONUT OIL IN A LARGE POT OVER LOW HEAT. ADD LOTUS SEEDS, SPICES AND STEVIA, AND MIX UNTIL THE SEEDS ARE COATED WITH THE OIL, ETC. POUR SEEDS OUT EVENLY ONTO A BAKING SHEET AND BAKE ABOUT 5 MINUTES, OR UNTIL LIGHTLY GOLDEN ON AT LEAST ONE SIDE. ENJOY WITH YOUR FAVORITE DAIRY-FREE MILK, OR SNACK ON IT AS IS.

I really miss popcorn. My cravings for it lately have been pretty unbearable. I've tried popping sorghum before, and damn, those one or two kernels that actually popped were mighty tasty, but the other hundred or so dormant little dudes were quite a tease. Sometime last year I came across a large bag at a local Indian market* labeled "Phool Makhana", and the translated label on the back said "puffed lotus seeds". I was intrigued, and my brain immediately decided that it might be the perfect popcorn substitute. I tried some from the bag; they were weird and chewy, with a subtle sweet aftertaste. I decided to try toasting them in oil in a pot like you would popcorn with no success. They remained strange in texture, they tasted nothing like popcorn. Research online taught me that they are normally stewed in dals and other savory dishes, but that wasn't what I was after. I closed up the bag, and it remained pushed to the back of the shelf until last week. 

My recent resurgence in cravings led me to take the bag down again and give it another go. This time I thought of coating them in oil and toasting them in the oven; this time my dreams came true. Roasted puffed lotus seeds end up tasting just like popcorn, the texture is completely convincing, and it's so fast and easy that it hardly even requires a recipe. I've shared this with friends who were also really surprised and excited...we were equally addicted to the snack. You will be happy to know that I have also come up with a cereal recipe with them that I will share with you soon! For now, though, enjoy fulfilling your popcorn cravings with a new gluten-free, grain-free, corn-free snack.

PUFFED LOTUS SEEDS

GRAPESEED OIL TO COAT

SEA SALT & SEASONINGS OF YOUR CHOICE TO TASTE

PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. POUR THE LOTUS SEEDS INTO A BOWL, POUR ENOUGH OIL IN TO COAT, STIR. LAY OUT ON BAKING SHEET, BAKE FOR 5-7 MINUTES OR UNTIL SLIGHTLY GOLDEN ON AT LEAST ONE SIDE. SEASON WITH SEA SALT, DULSE OR SEAWEED, NUTRITIONAL YEAST, OR WHATEVER ELSE SUITS YOUR FANCY.