Sesame Socca Crackers
Author: 
Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 20 crackers
 
The lemon in these crackers goes perfectly with the lemon of the salad above. Enjoy on their own, or dipped in hummus. If you’re planning on making these for lunches, hide them from everyone. They will not last in your house for more than 15 minutes. Trust me. Inspired by: Edible Perspective
Ingredients
  • ¼ cup sorghum flour
  • ¼ cup chickpea flour
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • 5 tablespoon water
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame seeds
Instructions
  1. Preheat oven to 375F and line a 9×9 pan with parchment paper across both sides for easy lifting.
  2. Whisk dry ingredients in a medium sized bowl.
  3. Add the remaining ingredients to the flour mixture and stir until all the lumps are gone.
  4. Pour mixture into prepared pan, pushing the mixture to the sides so that it’s evenly spread across the pan.
  5. Bake for 20 minutes or until dough begins to crack and corners brown.
  6. Remove from the oven and slide the dough to a cutting board. Cut dough into desired cracker size.
  7. Place cut crackers on a cookie sheet [I used a pizza pan and it worked perfectly!] and place back in the oven.
  8. Bake for 4-6 minutes, flip and bake for another 4-6 minutes. Watch them closely so they don’t burn!
  9. Remove from oven and allow to cool completely.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/03/sesame-socca-crackers-creamy-tahini-salad/