Whoever said that food has no impact on disease (um... my gastroenterologist) has clearly never fed popcorn to a person with digestive problems. Popcorn could put someone with IBD in the hospital and someone with IBS in the bathroom. Now, not only is popcorn chock full of fibre, but those sharp kernaly bits that rip apart your gums if you bite down funny, could also rip apart your insides if you are at all sensitive. The body actually lacks the enzyme necessary to fully digest that hard kernal bit. The best we can do is just chew really well.
At one time, popcorn was my favrouite food. I would go the movies and eat a giant bag of pop corn all by myself. I would eat it until I was nauseous and couldn't feel my lips from all that salt. I still like a good old fashioned crunchy snack from time to time, but despite being four and a half years healed from Crohn's Disease, I am just not ready to welcome popcorn back into my life.
At last, I came up with the most amazing alternative. It is so easy and so crazy delicious. We could call this caramel corn- or we could call it Maple Syrup Rice Cake Bits.
Let's settle on Maple Pop Crunch and call it a day. Either way- it's sweet, it's salty and reminds me a little of that sugary Kashi cereal that likes to disguise itself as a healthy breakfast. Can't go wrong with this four ingredient recipe delight.
Yield: 3-4 servings
- ½ pack of rice cakes, broken into popcorn size pieces
- ¼ cup coconut oil
- about ⅓ cup maple syrup
- sea salt to taste
- Preheat over to 325
- Over medium heat, simmer together the coconut oil, syrup and sea salt for about 5 minutes
- Pour over rice cake bits, mixing well
- Bake in the oven at 325 for about 10-15 minutes (mixing halfway through)
- Let cool- this gets super crispy crunchy amazing!