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.
![(4 of 12) (4 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/4of12_thumb2.jpg)
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.
![(1 of 3) (1 of 3)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/1of3_thumb5.jpg)
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?
![(2 of 3) (2 of 3)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/2of3_thumb5.jpg)
Socca crackers.
Cinnamon sugar socca crackers to be exact.
![(3 of 3) (3 of 3)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/3of3_thumb5.jpg)
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.
![(5 of 12) (5 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/5of12_thumb2.jpg)
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.
![(6 of 12) (6 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/6of12_thumb2.jpg)
The cinnamon sugar topping was delicious!! I like that it was baked into the cracker so they weren’t a sugary mess to eat.
![(7 of 12) (7 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/7of12_thumb2.jpg)
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.
![(8 of 12) (8 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/8of12_thumb2.jpg)
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.
![(9 of 12) (9 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/9of12_thumb2.jpg)
And then I broke out the cocoa-nut almond butter….
![(10 of 12) (10 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/10of12_thumb2.jpg)
I don’t think I have to tell you how delicious this was…
![(11 of 12) (11 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/11of12_thumb2.jpg)
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.
![(12 of 12) (12 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/12of12_thumb2.jpg)
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.
![(4 of 12) (4 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/4of12_thumb2.jpg)
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.
![(1 of 3) (1 of 3)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/1of3_thumb5.jpg)
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?
![(2 of 3) (2 of 3)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/2of3_thumb5.jpg)
Socca crackers.
Cinnamon sugar socca crackers to be exact.
![(3 of 3) (3 of 3)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/3of3_thumb5.jpg)
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.
![(5 of 12) (5 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/5of12_thumb2.jpg)
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.
![(6 of 12) (6 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/6of12_thumb2.jpg)
The cinnamon sugar topping was delicious!! I like that it was baked into the cracker so they weren’t a sugary mess to eat.
![(7 of 12) (7 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/7of12_thumb2.jpg)
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.
![(8 of 12) (8 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/8of12_thumb2.jpg)
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.
![(9 of 12) (9 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/9of12_thumb2.jpg)
And then I broke out the cocoa-nut almond butter….
![(10 of 12) (10 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/10of12_thumb2.jpg)
I don’t think I have to tell you how delicious this was…
![(11 of 12) (11 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/11of12_thumb2.jpg)
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.
![(12 of 12) (12 of 12)](http://s3.media.squarespace.com/production/1163872/15347329/wp-content/uploads/2011/02/12of12_thumb2.jpg)
If these don’t make you have a good Monday…I’m not sure what will!
Ashley