Please forgive me for my LACK of blogging this past month. Life has been busy, and my NOOK has taken the majority of my free time. I am guilty, and I promise to be better at creating in the kitchen and posting about my food adventures.
With that said…
Socca Inspired Raisin Crackers
These crackers are inspired by Edible Perspective’s Cinnamon Coconut Raisin Bake and they came about by accident. I really wanted to try her socca bakes for about a month and finally went into the kitchen and mixed up a batch. After mixing the ingredients, I realized I didn’t have a 9×9 pan so I threw the batter on a parchment lined bar pan, threw it in the oven, and discovered a great new cracker!
- 3/4 c. Garbanzo Bean Flour
- 1/2 c. fresh ground Oat Flour
- 1/4t salt
- 1T sucanat
- 1 1/2 t. cinnamon
- 1c water
- 2T unrefined coconut oil, melted
- 1/3c currants or raisins
- 1/4c unsweetened shredded coconut
Preheat your oven to 375* and line a bar pan (I think they are 9×12) with parchment.
In a large bowl, combine all of the ingredients listed above. Stir until all flour is incorporated. Just a note, the batter is a little runny. It’s okay. Go with it!
Bake for ~20-25 minutes. These are crisp on the outside…a little soft. Perfect spread with almond butter! Mmmmm…great flavor and texture.
*After I baked these crackers, I went back to Ashley’s blog to find the link and discovered this. She was smart and flipped her crackers mid bake. This will make them crisper then the ones I cooked. I will be doing this next time!