Cinnamon popcorn

MAKES 225G A scrumptious, light bite perfect for movie nights and parties, this is also an easy snack to pack when on the go. It is filled with fibre and vitamins B and C. Not only will little ones enjoy this yummy treat but adults will, too. 1tbsp coconut oil, plus extra for cooking

225g corn kernels

1tsp cinnamon

1tsp xylitol Add the extra coconut oil and a few of the popcorn kernels to a large saucepan over a medium-high heat.

Cover with a lid and cook until all of the kernels have popped so you will know it is at the correct temperature.

Remove the popped kernels from the saucepan and add the remaining kernels, shaking so they are even in the pan.

Cover with the lid and take off of the heat for 30 seconds. This will heat the kernels so that they are nearly at popping heat.

Put the saucepan back on the heat and the kernels should begin to pop. Shake the pan so that the popcorn doesn’t burn.

Once the popping slows down, remove the saucepan from the heat and pour all of the popcorn into a clean bowl.

In the pan, melt 1 tablespoon coconut oil over a low heat and add the cinnamon and xylitol.

Add the coconut oil mixture to the popcorn, mixing it thoroughly so every bite is seasoned.