• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salted Plains
  • Home
  • About
  • Recipes
    • Breakfast & Brunch
    • Breads & Muffins
    • Cookies & Bars
    • Pies, Cakes, & Tarts
    • Ice Cream & Sorbet
    • Treats & Confections
    • Custards & Puddings
    • Drinks & Cocktails
    • Appetizers & Snacks
    • Entrees
    • Dairy-Free
    • Vegan
    • Savory
    • Travel Adventures
  • #14092 (no title)
  • Recipes
menu icon
go to homepage
  • Home
  • Winter Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Winter Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Salted Plains » Recipes » Appetizers & Snacks

    Chili-Lime Popped Sorghum (Gluten-Free, Vegan)

    Published: Feb 20, 2015 · Modified: Mar 15, 2022 by Tessa · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Pop up some whole-grain goodness with this gluten-free and vegan Chili-Lime Popped Sorghum snack mix.

    Chili-Lime Popped Sorghum #glutenfree #vegan | saltedplains.comMaybe it's all the sweets that have been offered up and easy accessible at work over the last couple weeks, but our cold and snowy weather has had me craving some seriously savory snacks. I first fell in love with popped sorghum a few months ago when I added it to granola. It's mini popcorn appearance has a cute factor I can't really get over and it has a whole grain goodness that is just as satisfying as popcorn.

    Chili-Lime Popped Sorghum #glutenfree #vegan | saltedplains.comUsing what I had in the pantry, I spiced things up a bit and added pepitas and pecans for a little boost of protein and extra nutrients. While you can pop sorghum on the stove, I highly recommend using a paper bag and popping the grains in the microwave. When popping sorghum, only about 60-70% of the grains will pop, and to get the most "pop" I've found it best to use no more than an ⅛ cup of grains at a time in the microwave. While this may seem complicated for a simple snack, you can have it all to yourself in about 10 minutes.

    Chili-Lime Popped Sorghum #glutenfree #vegan | saltedplains.comDefinitely worth the wait. Hope everyone is staying warm and cozy inside this week!

    chili-lime popped sorghum-8

    Chili-Lime Popped Sorghum #glutenfree #vegan | saltedplains.com

    Chili-Lime Popped Sorghum #glutenfree #vegan | saltedplains.com

    Chili-Lime Popped Sorghum #glutenfree #vegan | saltedplains.com

    Chili-Lime Popped Sorghum (Gluten-Free, Vegan)

    The secret to popped sorghum is working in small batches. Using a paper bag and cooking only ⅛ cup at a time, you'll have perfectly popped sorghum.
    5 from 1 vote
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 4 servings
    Calories: 320kcal
    Author: Tessa

    Ingredients

    • ½ cup uncooked sorghum grain*
    • 2 teaspoons coconut oil
    • ½ cup raw unsalted pepitas
    • 1 cup unsalted pecans
    • ¼ teaspoon chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon sea salt or to taste
    • 1 teaspoon coconut sugar
    • 2-3 teaspoons fresh lime juice

    Instructions

    • Place an ⅛ cup of the sorghum grain into a paper bag, folding down top. Microwave for 2 to 3 minutes. Transfer popped sorghum and remaining uncooked grains into a medium bowl. Repeat 3 more times for an ⅛ cup at a time. This will ensure you get a higher number of grains to pop.
    • In a small bowl, combine chili powder, cumin, salt, and coconut sugar.
    • Place coconut oil in a medium saucepan. Bring to medium heat, and once oil is melted, add pepitas and pecans and toast for 2 to 3 minutes, stirring occasionally. Remove from heat and add the lime juice and half of the spice mixture. Stir to coat.
    • Pour pepita-pecan mixture into the bowl of popped sorghum. Add remaining spices. Stir to evenly combine and coat. Sprinkle with additional salt as desired.

    Notes

    *I've used Just Poppin brand and Bob's Red Mill with good results. Both can be found on Amazon.

    Nutrition

    Calories: 320kcal | Carbohydrates: 23g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 297mg | Potassium: 260mg | Fiber: 4g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

    SaveSave

    « Vegan Bourbon Milk Punch
    German Chocolate Cookie Bars (Gluten-Free, Vegan) »

    Share this post:

    Share on PinterestShare on FacebookShare on TwitterShare on Email

    Reader Interactions

    Comments

    1. Kathryn

      February 24, 2015 at 10:41 am

      I'm such a novice when it comes to popping things (I literally made my first batch of popcorn about a month ago!) and I would never have thought to pop anything other than corn - this sounds so great though!

      Reply
      • Tessa

        February 25, 2015 at 6:55 pm

        Thanks, Kathryn! Oh my goodness - are you hooked now?! :)

        Reply
    2. Christine // my natural kitchen

      February 22, 2015 at 4:27 pm

      Tessa! I can't wait to try your popping method, and this whole recipe actually! My attempts at popping sorghum have always been stove-top but I'd end up burning so many and give up. This sounds absolutely delicious! xo

      Reply
      • Tessa

        February 22, 2015 at 11:15 pm

        Thanks, Christine! I hope you like this method. I find it much less frustrating than the stove top! I've certainly burnt my fair share. :)

        Reply
    3. Sarah @ SnixyKitchen

      February 21, 2015 at 7:11 am

      Duuuuude - you have NO IDEA how excited I am about this recipe. My friend and I just hosted a Feastly dinner and we wanted to serve popped buckwheat, but couldn't get it to pop for the life of me! I tried popping amaranth, which was delicious, but SO TINY. I didn't even THINK about trying sorghum. This is perfect and exactly what we were looking for! I can't WAIT to try this recipe.

      Reply
      • Tessa

        February 22, 2015 at 11:13 pm

        Oh yay! You'll have to let me know how you like popped sorghum! I dig it. I didn't even know you could pop amaranth!

        Reply
    4. jaime : the briny

      February 20, 2015 at 9:05 pm

      you = win. that is all.

      :)

      Reply
      • Tessa

        February 22, 2015 at 11:10 pm

        haha, thanks, jaime! :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

    More about me →

    Winter Recipes

    • Curried Broccoli Cauliflower Soup (with Coconut Milk)
    • Healthy Vegan Hot Chocolate
    • Dairy-Free Chicken Broccoli Alfredo Bake
    • Healthy Gluten-Free Banana Bread

    Popular Recipes

    • Corn Flour Pancakes with Strawberry Compote
    • Healthy Chewy Granola Bars (Gluten-Free)
    • How to Make Berry Infused Vodka
    • Gluten-Free Brownies (Dairy-Free)
    • Vegan Brazilian Cheese Bread (Gluten-Free)
    • Old Fashioned Bourbon Thyme Cocktail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter

    Footer

    ↑ back to top

    About

    Privacy Policy

    Newsletter

    Sign Up! for emails and updates

    Contact

    Services

    Contact Me

    As an Amazon Associate, I earn from qualifying purchases that won’t change your price but will share some commission.

    Copyright © 2022 Salted Plains