1 tbs coconut oil
1/2 cup popcorn kernals
1/4 cup crunchy peanut butter
1/4 cup maple syrup
1/4 cup sunflower kernals
1/4 tsp sea salt
1 Preheat oven to 180°C and line a baking tray with baking paper.
2 Heat coconut oil in a medium sized saucepan over high heat. Add popcorn, cover and cook for a few minutes, shaking constantly to prevent burning until corn stops popping. (Warning, dont be tempted to take a sneak peak until popping stops!)
3 Stir through remaining ingredients until combined and ingredients are coated.
4 Transfer to prepared baking tray and spread out to a thin layer. Bake for 10 minutes or until golden. Cool slightly before serving.
Nutritional Information - Per Serve
Energy 777.6kj, Protein 5.6g, Carbs 16.2g, Fibre 3.5g, Sat. Fat 3.5g, Fat 10.5g, Calories 185.7cal, Sugar 6.9g