Discover the goodness of lotus seeds with this Chocolate Phool Makhana recipe. A candida diet-friendly popcorn alternative that's delicious and nutritious. Learn about makhana benefits and how to make this easy and flavourful sweet snack.
💕 Why You'll Love This Recipe
Indulge guilt-free with this Chocolate Phool Makhana – a tasty and nutritious popcorn substitute. Say goodbye to sweet and crunchy cravings and hello to a satisfying snack that's perfect for the candida diet.
💚 Heal Benefits of Phool Makhana
Phool Makhana, also known as popped lotus seeds, is a powerhouse of nutrients and health benefits that have been treasured in traditional Indian Ayurvedic medicine for centuries. These little gems offer a wide range of advantages for your overall well-being:
- Rich in Nutrients: Phool Makhana is a nutrient-dense snack, loaded with protein, fibre, and essential minerals such as magnesium, potassium, and phosphorus. These nutrients play crucial roles in muscle function, bone health, and overall bodily functions.
- Low in Calories: If you're looking for a light snack, Phool Makhana is an excellent choice. It's naturally low in calories, making it an ideal option if you’re managing your weight.
- Digestive Health: The high fibre content in Phool Makhana promotes healthy digestion by aiding in regular bowel movements and preventing constipation. Fibre also supports a healthy gut microbiome, which is essential for overall digestive well-being.
- Antioxidant Powerhouse: These seeds are packed with antioxidants that help combat oxidative stress and protect your cells from damage caused by free radicals.
- Blood Sugar Regulation: Phool Makhana has a low glycemic index, which means it has a slower impact on blood sugar levels. This makes it an excellent choice for individuals managing diabetes or looking to stabilize blood sugar levels.
- Heart Health: The magnesium and potassium content in Phool Makhana can contribute to maintaining healthy blood pressure levels. Additionally, the presence of flavonoids and other compounds may help reduce the risk of heart disease.
- Anti-Inflammatory Properties: Certain compounds in Phool Makhana, such as kaempferol, have anti-inflammatory properties. Including these seeds in your diet may contribute to reducing inflammation in the body.
- Amino Acids: Phool Makhana is a good source of essential amino acids, which are the building blocks of proteins. Amino acids are vital for various bodily functions, including tissue repair and immune system support.
- Phytochemicals: The presence of bioactive compounds in Phool Makhana, including alkaloids and flavonoids, may offer potential health benefits, including supporting cognitive health and reducing the risk of chronic diseases.
- Alternative to Popcorn: You may already know that popcorn is not permitted on a Candida Diet, so when it comes to snacking, Phool Makhana makes a fantastic alternative to traditional popcorn. Its satisfying crunch and nutritional profile make it an ideal choice for those looking for a wholesome, Candida diet-friendly snack.
- Popped lotus seeds (Phool Makhana)
- Organic coconut oil
- Raw cacao powder
- Granulated xylitol
- Ground sweet cinnamon - optional for added sweet flavour
Looking for more recipes to use up your cacao powder? I have a delicious Sugar Free Hot Chocolate recipe that is great for an evening on the sofa. Plus, these Sweet Potato Brownies are another level of guilt-free indulgence!
See recipe card for quantities.
- Melt 1 tablespoon of the coconut oil in a wide frying pan and toast the phool makhana for 6-7 minutes until lightly golden and crispy.
- Turn off the heat and add 1 teaspoon of coconut oil to the still hot pan. Stir to re-coat the makhana.
- Add the granulated xylitol; it will dissolve in the heat of the pan and coat the seeds. If required, you can turn the heat back on to help to dissolve the xylitol and properly coat the seeds.
- Evenly dust cacao powder and ground sweet cinnamon over the makhana. Stir well to coat.
- Allow to cool completely in the pan (if you can wait that long!) before serving.
Hint: Try and dust the powder evenly and sparingly so that it is less likely to form clumps in the pan (which means less flavour on your makhana!).
Try a savoury twist by combining tahini, nutritional yeast, onion powder and salt and stirring in to coat once the seeds have toasted.
Store your yummy popcorn alternative in an airtight container at room temperature for a couple of days. Note that the phool makhana will lose its crunch over time.
✨ Top Tip
If you have found that your seasoning is not sticking to the phool makhana properly, try adding a little more melted coconut oil to help to thin out the clumps of flavour. Or if your pan has cooled down too much, try re-heating it for a couple of minutes, however, be careful not to burn the cacao powder and cinnamon on the bottom of the pan.
While they taste best when freshly made, you can store them in an airtight container for a couple of days.
Yes, you can substitute xylitol with stevia or erythritol for a different flavour profile.
More Candida Diet Snacks
Looking for other recipes like this? Try these:
Chocolate Phool Makhana
- 100 g Phool Makhana popped lotus seeds
- 1 tablespoon + 1 teaspoon organic cold-pressed virgin coconut oil
- 1 tablespoon raw cacao powder
- 1 tablespoon granulated xylitol
- ½ teaspoon ground sweet cinnamon optional
- In a wide frying pan, melt 1 tablespoon of coconut oil and toast phool makhana for 6-7 minutes on medium-high heat, stirring continuously to ensure even toasting. Watch to prevent burning.
- Once makhana turns lightly golden and crispy, turn off heat and add 1 teaspoon of coconut oil. Stir to re-coat.
- Add granulated xylitol; it will dissolve and coat the seeds.
- Evenly dust cacao powder and ground sweet cinnamon over makhana. Stir well to coat.
- Allow to cool completely in the pan or on a baking tray.
- Enjoy immediately for the best taste and crunch. Store in an airtight container at room temperature for a couple of days.