·
Sep 20, 2018

Poshcorn bites by the Fodmapper

Snacking. Who doesn’t love to do it? Every day at around 4pm, when the afternoon seems to be dragging on, I’ll go in search of the perfect snack. The right snack boosts my energy, lifts my mood and, quite frankly, gets me through the working day.

Not only is snacking something I like to do- it’s something I like to do well. For me, it’s not about mindlessly devouring a large sharing packet of crisps in front of the TV or eating the leftover birthday cake in the office kitchen out of pure boredom (though I have to admit I have done both of these things…) but instead, snacking is about curbing my hunger until my next meal, improving my concentration and sustaining my energy levels. The more goodness involved, the better!

Shop-bought snacks tend to contain hidden nasties- such as high levels of refined sugar, additives and artificial preservatives. Even snacks which we are told are ‘healthy’ are often not and it can be hard to make sense of the small print ingredients filled with acronyms and confusing words! As a sufferer of food intolerances and, therefore, a follower and advocate of the FODMAP diet, it’s important that I know exactly what is in the food that I eat and try to make smart food choices where I can.

Luckily for me, Tyrrells Poshcorn is FODMAP-friendly and has become one of my go-to snacks. It’s free from dairy and gluten and, most importantly, is totally delicious! While I can happily eat it out of the bag, I also like to use it to make my favourite homemade goodies- Poshcorn Bites!

The recipe is simple to make and combines three of the greatest ingredients- chocolate, peanut butter and Tyrrells Poshcorn. You can even experiment by using different nut butters or whatever variety of seeds and dried fruit you fancy!

INGREDIENTS (makes 12-15 bites):

200g smooth peanut butter

80g maple syrup

1tsp coconut oil

50g Tyrrells sweet and salty popcorn

50g dark chocolate

40g sunflower seeds

40g pumpkin seeds

40g desiccated coconut

RECIPE

Start by mixing together the peanut butter, maple syrup and coconut oil in a pan and melt over a low heat for approximately 2 minutes.

Gradually stir in the seeds, coconut and popcorn, ensuring it is covered in the liquid mixture.

Break up the chocolate and melt in a separate pan. Drizzle the melted chocolate over the other ingredients.

Line or grease a baking tray and spread the ingredients out evenly across the tray. Place the tray in the freezer for approximately 1 hour.

Once removed from the freezer, slice the gooey popcorn goodness into bite-size squares.

These sweet and salty treats make the perfect afternoon snack as they leave you feeling nourished, energised and ready to take on the day-Enjoy!

https://www.instagram.com/thefodmapper/



Join the Discussion...



Follow Us