For anyone who has had to listen to me ramble on about socca, you know how much I love the stuff. I love it so much I had to go and modify it into a sort of cracker that I can store in airtight containers and enjoy over the course of a couple of weeks instead of just for dinner.
My rosemary plants were glorious this summer, so large handfuls of the herb made it into this recipe. Liberal amounts of cumin and chili powder, apple cider vinegar, and most recently, turmeric, kick this crunchy affair up a notch. Don't get me wrong -- these are definitely not for the faint of heart. If you like bland and boring, please walk away now. These are not for you.
However, if like me, you like a party in your mouth, you like ruby dancing shoes, and you like my zesty almond crackers, there is a good chance you'll groove on these the way I do, too.
1/2 cup water
2 tbsp coconut oil, melted
1 cup chickpea flour
1/2 tsp sea salt
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp chili powder
LOTS of fresh rosemary, chopped
2 tbsp apple cider vinegar
preheat the oven to 300
1. combine the oil and water, and stir in the flour, sea salt, and spices. A whisk can help get rid of any lumps
2. add the vinegar and rosemary, and mix well
3. pour the mixture onto a parchment or silicone lined baking sheet, and spread evenly into a large rectangle (or bake in small circles like from the top photos)
4. bake at 300 for 30 minutes, then turn the oven down to dry it out for at least 30 more, or until it is very crisp.
5. break into pieces when cool, and store in an airtight container.
Share with Kristanne.