Monday, January 27, 2014
These are just fun. (Plus a reasonable source of B6, Thiamin, folate,some riboflavin and niacin) It has been an epic battle for 2 years to find enough foods with enough vitamin B(she is low across the board with B's)so anytime I find anything she tolerates that contains B I get right on working it into a recipe. So many with Mast,kidney,Mito and other diseases really struggle to get B in their diet. If Abby could tolerate any B supplement we would, but all of them are corn tainted. (Injections are corny).
Our theory is always when in doubt with a new ingredient, add fat,sugar and salt. 9 times out of 10 it works!
Each puffed seed is on average bigger then a piece of popcorn so these make for just terrific snacking.
Caramel Puffed Lotus Seeds
1/2 c. coconut oil
2/3 c. brown sugar
1/2 c. real maple syrup(we use grade B)
1 teaspoon pink himalayan salt(or less to taste)
in a small saucepan, mix sugar,coconut oil, and maple syrup. Bring to a boil(full boil and boil for 2 minutes and remove from heat quickly- if you think it smells too hot, remove after 1 minute. But, at least 1 minute at a boil.
Pour over the 2 1/2 cups puffed Lotus seeds that in a large bowl(glass or metal only because plastic will melt). Using a large wooden spoon, gently stir the puffed lotus until all of the pieces are coated.
Keep stirring until most of the sugar mix is absorbed by the puffed Lotus seeds.
Spread the coated puffed Lotus seeds(and any liquid left in the bowl) onto a greased cookie sheet.(lined with parchment works best!)
Bake for about 15 minutes at 275 degrees. Stir, should be getting foamy. 15 more minutes, stir. Then 10-15 more. Pull out of oven. There may be some sugar puddling around the puffs but just stir for a few minutes and as the sugars cool it will adhere to the Lotus Puffs.
Store cooled leftovers in an airtight container.