cocoa crunch
February 23, 2011 To continue with my cocoa obsession, it only made sense to make cocoa crackers. I’ve been thinking about these crackers since making the first 2 batches on Monday. The possibilities are endless. They’re healthy and they’re addicting. You can go sweet or savory, breakfast or dinner, turn them into cereal, or snack.
With my new found love for making cereal, it seemed the only logical thing to do with these crackers was pour milk on top [like Mama Pea!].
Not only were these cocoa infused, but they were also coconut infused.
Before the first bake, I forgot to sprinkle on the cinnamon sugar mixture. No problem there! I made a cinnamon sugar mixture, added a little water and dabbed on with a brush. I like the dry mixture better, but this worked too.
A major kitchen bomb went off today, that I still have yet to clean. I was grinding flour, making crackers, making hummus, making breakfast, making lunch….
…and apparently drinking wine too. Actually, that’s Chris’s glass from last night. Dishwasher was full. Sue me. Yes we put those glasses in the dishwasher. They cost $1.99 from Crate + Barrel and do not deserve a hand washing.
The kitchen bomb was worth it!!
I stirred the coconut into the batter so it wouldn’t burn if I just sprinkled it on top. Worked like a charm!
Crunchy, flakey, delicious. I tried one batch with applesauce instead of oil, but the texture was not as good at all! They didn’t all become fully crunchy and the ones that did were too crunchy. It doesn’t call for much oil, so I definitely wouldn’t leave it out. Mama Pea subbed Earth Balance and I’m sure butter would work too.
Cocoa Crisp Crackers [~100, 1” crackers, or double that for cereal size 1/2” crackers]
- 3/4c garbanzo flour
- 1/2c raw buckwheat flour [ground from raw groats into powder]
- 1c water
- 2T unrefined coconut oil, melted
- 1T maple syrup
- 2T unsweetened cocoa powder
- 3/4c unsweetened shredded coconut [opt]
- pinch of salt
- 1/2t cinnamon
- 1.5t vanilla
- 1/4t almond extract [opt]
topping:
- 1t cinnamon
- 1T pure cane sugar
- Preheat oven to 375*
- Whisk all ingredients together, until there are no lumps.
- Line a 11x17” cookie sheet [with sides!!] with parchment paper [the combination oil + flour spray works too].
- Pour batter in pan and spread evenly to the edges of the pan.
- Sprinkle on the cinnamon topping.
- Bake for 22-25 min 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.
*Sub safflower/Earth Balance/butter if you don’t have coconut oil.
*You can use all garbanzo flour if you like or mix 3/4c garbanzo with 1/2c oat, millet, or quinoa flour [other GF flours might work too].
Hubba hubba.
Back to new-house related things!! Happy crunching.
Ashley
Reader Comments (71)
Hubba hubba indeed!! Send me a batch plez!??
WOW!! I just made the cinnamon sugar ones and cannot stop eating them! I subbed oatbran for the buckwheat flour and they came out great, super addictive, I'm gonna try the coco/coconut version next.
feed me your crackers/cookies/everything and i will tend to your kitchen bombs... i really think this could work :P hehe
I made Mama Pea's version (subbing sorghum flour for the chickpea flour) this morning and ate the whole batch before I could enjoy it as cereal! Ooooops! I shared a very small handful with my partner, but ate the rest before he could have seconds. Your cocoa version looks amazing!
You and Mama Pea are too cute. I can't believe how well those turn into cereal!
Do they crackers start to soften/ lose crunchiness after a day or two? If yours last that long, let me know-- I want to make some and I'd love to be able to store some of them for at least a few days. Thanks for all the recipe inspiration!
oooh these look amazing especially with milk!
Ohh these crackers look so tasty!! I'm going to have a cracker baking party this weekend!
Yum! All your creations look awesome! I have to wait to go out of town to buy some chickpea flour though(I live in a tiiiiiiiny town). I tried to grind it myself and it was chunky and gross, lol. I'm so excited to try all these things though :)
Your kitchen looks like mine does... every single day.
Those look amazing, I think my girls would love them with a big glass of milk!
Do you have a Penzey's Spices near you? They have the BEST cocoa!
You are pumping out recipes faster than I can eat! Keep 'em coming though!
Must make! These are definitely the best ones yet.
Ooooooh YUMMM! Homemade cereal, who would've thought?
Those would be amazing on oatmeal!
I've been wanting to make gluten free crackers for ages and have garbanzo bean flour (since I have a kick booty socca recipe that my mom and I made for the first time at Christmas) and buckwheat flour in my cabinet! I need to get experimenting.
What do you use for grinding? Just your food processor or some grinder contraption?
question, i've noticed you use different flours for recipes, do you combine different flours for texture reasons or flavor reasons?
seriously, how do you come up with so many recipes??
Oh my goodness, can you please do a giveaway for these?! Being a student makes it NOT so easy to bake very often! These look absolutely delicious, I can't wait to eat them Mama Pea-style and go cereal:)
I love making my own cereal! You get great flavors when you make them up! Yours looks perfect!
I was wondering on the breakfast bakes if you could eliminate the banana, applesauce or pumpkin and do more egg whites or almond milk or do you think it would flop? Do you have any suggestions?
THank you,
Heather
they're so cute a bit sized and overly eatable!
i'm so needing these, after my cleanse. maybe with ground almonds instead of coconut. (i'm sadly allergic. it's pretty lame)
your kitchen is always so neat and pretty!
pass me some chocolate almond milk to go with these pleaseee :) so fun!
i mean, normally* ;) but the "bomb" isn't so bad!
Did you move again?? Those look delish! If only I had time to bake during the week!! Otherwise, my weekends are packed with all my projects :-)
You are on a roll!!!
Oh, I need more time so I can make these! They look so good.
These crackers look amazing - I just book marked the page so I can make them soon! I bet the milk tasted nice and chocolaty after - always my favorite part!
You and Mama Pea are killing me with this homemade cereal as I just ran out of garbanzo bean flour. Cannot wait to buy more and try this. So brilliant Ashley. :)
I want those right now! Bravo:)
These look so fabulous! Chocolate coconut cereal?! Yes pleeeease. :)
Thanks lovely!! :) Literally ate the whole pan. ;)
Hehehe...we're about to be buying a house about 3 miles away in downtown Ft. Collins. I've been talking about the process and remodeling plans for the last few weeks. Super exciting stuff!! We close on the house next Friday!
Yupp! Almonds would be great. I was worried they might burn if left in too large of chunks. The coconut had no problem and didn't burn so I'm sure it would be fine!
Do you not like any of those things? Eliminating the banana definitely will make it very bland. However, you can just leave out the banana and maybe add 1T extra almond milk. Don't think I'd add more eggs. No promises on how it will change the taste + texture though!
Giveaways get expensive!! I wish I could!
LOL...I really have no idea. I actually have more in my brain that I just don't have enough time for. Sometimes I feel like maybe I should be posting all of them...if I want to write a cookbook I won't have any left!
Not really for texture reasons, although I'm sure it varies slightly. I have been doing 1/2 garbanzo and 1/2 buckwheat for these crackers and socca bakes because I like the combined flavor better. Garbanzo is quite strong in flavor, to me, and I like it mixed. :)
I just use my vita mix. I used my food processor to try and grind steel cut oats and farro and had a really hard time, but the blender worked much better. A coffee grinder will also work well. What kind of buckwheat flour did you get? The kind I tried was realllllyyy different than what I make at home. Much stronger in flavor.
Mine looks like that even after I make breakfast....lol
I just made them Monday for the first time and ate the whole batch in 15min. I bet they would stay crunchy at least 2-3 days, but I'm not 100%.
Awesome!!! Glad oat bran worked!
You are unstoppable!! I wish I could crawl in your brain for a day! :)
Your seriously so amazing!
I feel like a failure. My kitchen looks that bad, if not worse, every single day of the week.
Meh, I cut myself some slack since I'm never home during four waking hours of the day.
Have a clean kitchen just mere hours after I cook something seems so... luxurious!
Chocolate?! Even better. You keep coming up all these variations, and I can't keep up! Hehe
I mean, "...I'm never home EXCEPT during four waking hours of the day."
Wow Ash, you just keep coming up with better and better creations! As I said in my post about you, I am your guinea pig, after all! I wouldn't mind making this and everything I haven't made of yours yet :) Tomorrow, for starters, is your newest cocoa- buckwheat bake!
If this is half as good as the pizza then I'm PUMPED i love the idea of making your own cereal! keep these cereal recipes coming! I'm going to make this tomrorow!