Monday
Feb212011
a new crunch
February 21, 2011
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
tagged Recipes, buckwheat, chickpea flour, cinnamon, crackers
Recipes, buckwheat, chickpea flour, cinnamon, crackers
Reader Comments (83)
Oh my days! I've been eating socca like it's going out of fashion the past few days, but socca crackers?? Totally next on my list, you genius!!
These look fantastic! Almost like Stacy's Pita Chips, but so much better for you. Yum
I think I need to get in with some socca!!
drooling! i love cinnamon sugar...nut butter is just the icing on the cake ;)
YUM! I've got to get on this socca bandwagon...
Ohhhh dang, those look amazing! I definitely missed crackers on my detox, and I can't believe a substitute could be made so easily!! Rushing to make these!
http://gold-heartedgirl.tumblr.com/
Ooooh these look DELISH!
Ahhhh I was JUST making my shopping list for tomorrow, and I wanted to find some GF crackers to try (I haven't had crackers in YEARS due to gluten intolerance)but they all seem to have WAY too many ingredients for me to be happy with AND the price tag is hefty, like you said.
Thanks a TON, I will be making these this week :D Im going to make them savory and eat them with some healthied up egg salad!
Love your blog xoxo
oh my! I'm cleansing too and could totally use some of this!! i love crackers, especially with almond butter!
Pure genius! I'm glad you decided to try out this recipe too!
They look exactly like those "stacy's pita chips" that they sell everywhere
Chickpea flour is the perfect flour for just about anything! I love it in waffles...savory and sweet. The crackers look perfect!
OMG!!!! I just made these (well, the raisin/coconut one you posted about) by "accident" last night. I didn't have a 9x9 pan so threw them in my bar pan! LOL! Still used it for "cracker sammies" this afternoon. I was just about to post about it on my blog! Thanks for sharing!!!!
Yum! Do you think you could substitute another type of flour if I don't have buckwheat on hand? I'm guessing yes :)
cool! I'm such a fan of socca now! Love sugar and cinnamon
I was totally eying those crackers on Jessica's blog! How awesome that you came up with a great GF version, and on your first try!! Looks like a perfect snack. I really need to get my hands on some garbanzo bean flour!
Good work, Ashley! These look fantastic!
Those look so good! I just bought my first bag of garbanzo flour the other day and have been experimenting with socca "pancakes" since I'm nervous to bake it. How did you flip it without it breaking??
These look like Stacy's Cinnamon Sugar Pita chips but BETTER!!
Yummy! Now I know I need to buy the chickpea flour I have been eyeing. :)
YUM! Those look delicious. Once again I must tell you, you're so creative!
Bravo!!! This is fantastic :) I want some right now!!!!!! Once again your creations are not only beautiful but mouthwatering as well!!! xoxo
These look like pita chips! I've got to get my hands on some garbanzo flour!!
That looks yum! I think I'm gonna go track down some garbanzo bean flour now. It's gotta be somewhere!
I find the best creativity comes from when we are pushed outside of our usual comfort zone - and these look to be of no exception. Garbanzo bean flour is everywhere lately, and I need to jump on this bandwagon STAT!
Who's excited to try this? ME ME ME!
HA! I totally laughed at "Chris only ate four because I only brought him four" - hilarious! These look super delicious though!
No way - these look so good! What a perfect idea.. I am so excited to try out this recipe - I just bookmarked it :)
The crackers look wonderful! I have a vegan GF seeds-only cinnamon and sugar cracker recipe I make. But they are a heavier cracker b/c it's grain free, i.e. just seeds like mary's crackers.
I love how light and delicate your crackers look. Mmmm, delish!
OMG, this is an amazing idea!!! I will most definitely be trying this!
A savory version with salt and olive oil might taste amazing too!
ana
oh man! Those crackers look amazing!!!
I'm loving the fact that you are going GF :-) Gives me lots of ideas for the kitchen!! So can you explain, are you going GF for good or just doing a detox?
I made one with garlic, soy sauce + sesame seeds. They were just as addicting!
Yumm, they sound great. I love seedy crackers!
hahahaa it's the truth!
The only kind I've seen is Bob's Red Mil...I'm sure you can find multiple brands online though!
They're definitely similar in texture!
Thank you love. :) You will LOVE these!!
They're dangerous...but healthy, so it's okay. :)
You could do all garbanzo..or do oat flour, millet, quinoa instead of the buckwheat. :)
Nervous to bake it?? :) I only made it once in a pan and it fell apart...but I'm pretty sure it was because I have stainless steel pans and that makes it almost impossible. Next time I make them in a pan, I'm just going to make 4-5" pancakes, so I can flip them more easily.
I hope you like them!!! The savory version would be amazing with eggs...yum!!!
I think so too!!
Yes!! They are quite similar...but better ;) hehe
Hahaa...you will love them!!
Haha yep I baked it once and had to scrape it out with metal spatula....however that could be the fault of my ancient oven. But I'm determined to succeed, so I've added parchment paper to my grocery list!
OMG, I love you!!! I'm recently GF and Mary's can get a lil pricey...I have been loving the garbanzo flour and this is so perfect!
Your crackers look so crispy and crunchy! Love it! :)
Sooo fun! I can't wait to try them!
Mmmmm these look soooo good! Like mexican treats or somethin'. Haha! it's funny how sometimes, the best recipes come out by 'accident'.
Oh my gosh, these look AMAZING! I have to make these ASAP!!