a new crunch
/I’m not sure where this idea came from, or why I thought it could possibly work. However, it did work! This makes me a happy person and makes you in need of getting in the kitchen. {right now}
If it wasn’t for my detox, I’m not sure I would have tried to get so crafty with so many new-to-me ingredients. I think buckwheat has been my favorite, with garbanzo flour coming in at a close second.
Breakfast bakes + socca bakes have been ruling my foodie world lately. While avoiding any gluten in my diet, there are a few things I’ve missed. Like crackers. Sure there are gluten free crackers, but I’ve been trying not to buy too much specialty GF food, because it’s pricey.
I can’t believe I just thought of this now. I have some serious making up to do for not having these in my life the past 27 years.
Typically when you make socca, you pour the batter in a 9” round pan. What happens when you 1/2 the recipe and use a pan that is twice the size?
Socca crackers.
Cinnamon sugar socca crackers to be exact.
Cinnamon Sugar Socca Crackers ~48 crackers [inspired by Jessica’s cinnamon sugar crackers]
topping:
*This is equal to half of the normal socca bake recipe size.
*You can use all garbanzo flour if you like.
This is about how the sheet of crackers will look after 20min of bake time.
I cut the squares and then separated them onto a pizza pan. Any pan will work though! I couldn’t help but eat a few crackers before the 2nd bake.
The cinnamon sugar topping was delicious!! I like that it was baked into the cracker so they weren’t a sugary mess to eat.
I’ve attempted making crackers a few times and these were the easiest, by far. The batter comes together in about 2 minutes and then you just have to pour, spread and wait.
The texture is unbelievably delicious. They are flake-like and crunchy. They don’t fall apart as soon as you bite and also won’t break your teeth.
Chris ate 4 and I ate the entire rest of the pan. The only reason Chris ate 4 is because I only brought him 4.
The flakey, layered texture is fabulous. They have the perfect amount of sweetness and are much healthier than your normal cracker. I had no guilt eating 44 crackers, 2 hours after breakfast. You could make these into a meal or just munch on them as a snack.
And then I broke out the cocoa-nut almond butter….
I don’t think I have to tell you how delicious this was…
I’m so very excited about these crackers. Not only because of how easy they are to make, but because they are gluten free, cheap, nutritious and totally customizable. I’ve already made a savory version that I’ll be posting tomorrow.
If these don’t make you have a good Monday…I’m not sure what will!
Ashley
If it wasn’t for my detox, I’m not sure I would have tried to get so crafty with so many new-to-me ingredients. I think buckwheat has been my favorite, with garbanzo flour coming in at a close second.
Breakfast bakes + socca bakes have been ruling my foodie world lately. While avoiding any gluten in my diet, there are a few things I’ve missed. Like crackers. Sure there are gluten free crackers, but I’ve been trying not to buy too much specialty GF food, because it’s pricey.
I can’t believe I just thought of this now. I have some serious making up to do for not having these in my life the past 27 years.
Typically when you make socca, you pour the batter in a 9” round pan. What happens when you 1/2 the recipe and use a pan that is twice the size?
Socca crackers.
Cinnamon sugar socca crackers to be exact.
Cinnamon Sugar Socca Crackers ~48 crackers [inspired by Jessica’s cinnamon sugar crackers]
- 1/4c + 2T garbanzo flour
- 1/4c raw buckwheat flour [ground from raw groats]
- 1/2c water
- 1T unrefined coconut oil, melted
- 2t pure cane sugar
- pinch of salt
- 1t cinnamon
- 1t vanilla
topping:
- 1t cinnamon
- 1T pure cane sugar
- Preheat oven to 375*
- Whisk all ingredients together, until there are no lumps.
- Line an 8x12” jelly roll pan with parchment paper [or grease the pan well].
- Pour batter in pan and spread evenly to the edges of the pan.
- Sprinkle on the topping.
- Bake for 20min until the top is cracked and edges are browned.
- Remove from parchment and place on a cutting board.
- Cut into desired cracker size.
- Place crackers on a larger pan [or cookie sheet], so there is space in between them.
- Bake for 3-5min, flip and bake another 3min. Watch carefully so they don’t burn.
- They will crisp as they cool.
*This is equal to half of the normal socca bake recipe size.
*You can use all garbanzo flour if you like.
This is about how the sheet of crackers will look after 20min of bake time.
I cut the squares and then separated them onto a pizza pan. Any pan will work though! I couldn’t help but eat a few crackers before the 2nd bake.
The cinnamon sugar topping was delicious!! I like that it was baked into the cracker so they weren’t a sugary mess to eat.
I’ve attempted making crackers a few times and these were the easiest, by far. The batter comes together in about 2 minutes and then you just have to pour, spread and wait.
The texture is unbelievably delicious. They are flake-like and crunchy. They don’t fall apart as soon as you bite and also won’t break your teeth.
Chris ate 4 and I ate the entire rest of the pan. The only reason Chris ate 4 is because I only brought him 4.
The flakey, layered texture is fabulous. They have the perfect amount of sweetness and are much healthier than your normal cracker. I had no guilt eating 44 crackers, 2 hours after breakfast. You could make these into a meal or just munch on them as a snack.
And then I broke out the cocoa-nut almond butter….
I don’t think I have to tell you how delicious this was…
I’m so very excited about these crackers. Not only because of how easy they are to make, but because they are gluten free, cheap, nutritious and totally customizable. I’ve already made a savory version that I’ll be posting tomorrow.
If these don’t make you have a good Monday…I’m not sure what will!
Ashley
