Nutritious Popcorn Bars!

These tasty Popcorn Bars are a must-try! They are full of lots of goodness but will still satisfy that sweet craving! For more yummy recipes and healthy ideas make sure you follow truthfullyhealthyfood on Instagram!

Ingredients:

-25g cinnamon swirl Portlebay Popcorn

-100g peanut butter

-25g almond butter

-1/2 teaspoon of coconut oil

-25g sunflower seeds

-25g pumpkin seeds

-20g chia seeds

-60g honey

-25g desiccated coconut

-Pinch of salt

-10g sugar free dark chocolate

Method:

-Melt the peanut butter, almond butter, honey and coconut oil on a low heat in a pan and stir until smooth.

-Add in the sunflower seeds, pumpkin seeds, chia seeds, desiccated coconut and pinch of salt and stir until coated.

-Compact the mixture into a pan lined with cling film then drizzle the melted chocolate on top. Freeze for 45 minutes then cut into 10 pieces.

Store in the fridge! (If you haven’t already gobbled up these deeeee-licious bars)

Sesame and Tamari Stir Fry Topped With Wasabi and Ginger Popcorn

Guest blogger Bella created this scrumptious recipe which we think is da bomb!

About Bella

Lovely Bella is the owner of the recipe based blog Sprinkle Of Goodness. After falling unwell two years ago with ME, Bella started to take great care with what she was eating and developed a real passion for cooking as she experimented with healthy recipes. For Bella, cooking has not just been about about eating the right things but also it gave her a reason to get out of bed when she was unwell and helped her to regain her strength. Today Bella is fully recovered and her passion for cooking has flourished further, checkout her blog and Instagram for many more yummy recipes!

Sesame And Tamari Stir Fry Topped With Wasabi And Ginger Popcorn

 

Serves 2

Ingredients:

·    1 tbsp sesame oil

·     2 nests brown rice vermicelli noodles (if using another type of noodle, adjust cooking time accordingly)

·     ½ a courgette

·     Large handful purple sprouting tops

·     200g baby button mushrooms

·     1 carrot

·     2 tbsp tamari soy sauce

·     ½ a small bag Portlebay Wasabi and Ginger Popcorn

·     Salt, pepper and a pinch of chilli flakes (optional)

Method:

1.  Firstly prepare your vegetables. Cut the courgette and carrot into small cubes, wash and cut up your sprouting top and slice your mushrooms.

2.  Heat the sesame oil in a pan over a medium heat and then add the mushrooms and sprouting tops, and cook for a few minutes, stirring frequently.

3. In the meantime, boil your kettle ready for the noodles.

4.  Add the courgette and carrot to the pan and cook for 2 minutes.

5. Put the noodles in a heatproof bowl and cover with boiling water for 2 minutes.

6. Add the soy sauce to the pan, stir in well and then drain and add the noodles.

7.  Stir for a minute or so before serving into bowls, top with the popcorn, and add a sprinkle of chilli flakes. Enjoy!

 

 

Portlebay Chocolate Bites

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Our easy- peasy, chocolate bites are perfect for a little ‘pick me up’, to satisfy that sweet craving! The combination of delicious chocolate, our crunchy popcorn, and goji berries, makes for a heavenly nibble, with just the right amount of fruit! We’re talking sweet, crunchy, and smooth- just deeelightful!

Popcorn and BerryChocolate Bites:

Serves: 4 (ish)        Prep time: 20 mins       Free time: 1 hour        

What’cha need:

  • 150g chocolate dark or milk- whichever you prefer!
  • 1 tsp coconut oil
  • 15g Lightly Salted Portlebay Popcorn
  • A small pack of Goji berries- we purchased a 100g pack but didn’t use all of them
  • A large sprinkle of mixed seeds

Method:

  • Add 2 inches of water into a medium sized pan and bring to simmer. Add a glass bowl into the pan, making sure that the water does not overflow into the bowl. Break the chocolate into pieces and put it in the bowl, with the coconut oil. Stir the chocolate occasionally until all is melted.
  • Once the majority of the chocolate has melted add the goji berries and seeds into the mix.
  • Line a baking tray with grease proof paper and pour your chocolate mix onto paper- ensuring that it is evenly spread. Then sprinkle the popcorn, goji berries and seeds on top.
  • Place the baking tray in the freeze for approximately 1 hour.
  • Once the chocolate has set, remove from the freezer and by hand break the chocolate into bites and enjoy!

Happy munching!

 

Mocha Popcorn Rocky Road

We present you the delicious Mocha Popcorn Rocky Road recipe! TAH-DAH! The marvellous Sophie, the creator of the blog Oat So Delicious, worked her magic and with our Portlebay Popcorn produced this to die for tasty treat!

Mocha Popcorn Rocky Road

 

Ingredients

Makes 6 slices

  • 90g dark chocolate, chopped
  • 2 tbsp coconut oil
  • 60ml maple syrup
  • 1 bag Portlebay cappuccino popcorn
  • 2 tbsp cocoa powder
  • 2 tsp espresso powder
  • 75g whole hazelnuts
  • 25g mini marshmallows

Method

  1. Melt the chocolate, coconut oil and maple syrup on the hob until silky smooth.
  2. Add the cocoa and espresso powders to the melted chocolate mixture until they’ve dissolved.
  3. In a large bowl add the popcorn, hazelnuts and marshmallows, then pour over the chocolate/coffee mixture.
  4. Stir everything together until the popcorn/nuts/marshmallows are fully coated in the chocolate mix.
  5. Pop in the fridge for 4-5 hours to set, or in the freezer for 1 hour.
  6. Cut into 6 slices and serve.

Sophie, the self confessed breakfast addict, created her blog to focus on healthy eating through experimenting with cooking and baking. Oat So Delicious is busting with yummy breakfast, baking and sweet bite recipes to inspire a healthy diet. Don’t forget to check out her Instagram page too, it’s beautiful!

Guest Blogger! Fran’s Chocolate and Lemon Biscuit Bites

Recently, Portlebay Popcorn asked me to create a recipe with their popcorn, and I just had to say yes! Popcorn is one of my favourite snacks and their delicious and innovative flavours were just too good to not try. I wanted to use one of the more unusual flavours and what is more exciting than lemon sherbet popcorn? Therefore, these chocolate lemon biscuit bites were formed.

I am not going to lie to you, this was one of those recipes where I just made it up as I went along and it turned out pretty darn good. A cheesecake style biscuit base with a chewy lemon cashew middle and a crispy chocolate topping. But of course the crème de la crème of this recipe is the lemon sherbet popcorn, that proudly sits on top.

Ingredients: Makes 9 bites

  • 100g Cashew Butter
  • 2 tbsp Desiccated Coconut
  • 3 tsp Lemon Extract (can adapt to taste)
  • 1 tbsp of Coconut Flour (or Ground Almonds works well too)
  • 150g Dark Chocolate
  • 100g Digestive biscuits
  • 75g Butter

Method:

  • Start by mixing together the cashew butter, coconut, lemon extract and coconut flour in a bowl.
  • If the mixture is a little thick you can add a splash of water and mix again.
  • Melt the chocolate in a bowl over a saucepan of boiling water – be careful not to burn the chocolate.
  • In a separate bowl crush the digestives with a rolling pin until they resemble a fine crumb.
  • Melt the butter in a saucepan and then add to the biscuit crumb. Mix together until the biscuit is coated in butter and sticking together.
  • Evenly distribute the biscuit mix between 9 round silicon moulds – press it into the bottom.
  • Next add 1tsp of cashew mixture onto the biscuit base and spread evenly.
  • Finally add a spoonful of melted chocolate to the top and then a sprinkle of Portlebay Lemon Sherbet Popcorn.
  • Leave to set in the freezer for about 30 mins before tucking in!

Fran

xx

Don’t forget to checkout Fran’s gorgeous Instagram page and blog for many more delicious and creative recipes, they’re amazing!

 

 

Steph’s Portlebay Popcorn Granola!

 

 

 

Popcorn granola? YES PLEASE! The very cool and talented vegan recipe blogger Steph, also known as StephiDFitness, created this wonderful recipe which we think is super fun and guaranteed to help shift those January blues!

photoofsteph
Steph- The Vegan Blogger

Popcorn Granola and Granola Balls Recipe:

Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: 4 portions or 12 balls
Storage: Sealed container (for the granola) or fridge (for the balls)

Ingredients:

  • 150g rolled oats
  • 50g almonds – lightly crushed (or other nuts)
  • 40g hazelnuts – lightly crushed (or other nuts)
  • 2 tbsp. vegetable oil
  • 2 tbsp. maple syrup
  • 30g desiccated coconut
  • 20g dried cranberries (or other dried fruit)
  • 20g dried goji berries (or other dried fruit)
  • 25g Sweet and Salted Portlebay Popcorn

For Granola Balls:

  • 200g pitted dates (blended into a paste)
  • 3 tbsp. golden syrup

Method:

  1. Pre-heat your oven to 150*C (fan oven)
  2. Add the oats, almonds, hazelnuts, oil and maple syrup and stir until thoroughly mixed
  3. Line a baking tray with baking paper and spread the oat mixture and bake for about 15 minutes until brown (make sure it doesn’t burn!)
  4. Then, in a bowl, stir in the rest of the ingredients
  5. Enjoy warm or cooled!

For granola balls:

6. Mix in the dates and golden syrup until all the dates are coated and sticky
7. Use your hands to form balls by squashing the mixture together
8. Optional: dip in vegan chocolate to finish and enjoy!

Do checkout The Vegan Recipe Blog, for many more sweet and savoury vegan friendly treats created by Steph! Be prepared to be made very very hungry! Also checkout her super inspiring Instagram page here!

Perfect Peppermint Popcorn!

For all the missers of Mingles and lovers of the humble After Eight, this is a festive treat you would be simply silly not to have! Put an extra indulgent touch to your Christmas movie time with this easy popcorn treat.

To make at home, you will need the following: 

  • 250g of chocolate (we used white, but you can have whatever tickles your fancy)
  • 2 candy canes, plus an extra for dusting
  • Peppermint extract
  • At least 1 packets of Sweet & Salty Portlebay Popcorn, 75g

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Method:

  1. Bash up the candy canes into chunks, like they’ve just told you  “Gravy has no place in a Christmas dinner”. This is best done in a plastic sandwich bag using a rolling pin to break up the pieces. Make sure you leave enough nice big chunks to decorate the top!
  2. Melt the chocolate in the microwave, checking it at 1 minutes intervals. Shouldn’t take any longer than 2 minutes!
  3. Once it’s lovely and runny, put 2 teaspoons of Peppermint Extract into the melted chocolate (or to taste), and stir in.

4. Empty your Sweet & Salty popcorn into a large mixing bowl, and pour in your peppermint mixture!

Now all you do is give a good stir, and split into bowls, or keep it all to yourself in the mixing bowl, it is Christmas after all!). Use the last of the candy cane chunks to decorate the top! end copy

If you’re not a fan of mint, try melting up some Terry’s Chocolate Orange, or slathering in Nutella for an even more luxurious treat! However you’re enjoying this festive season, make sure you’re eating only the very best!