Sunday, June 26, 2011

Coconut Cinnamon Buckwheat... bread?

Ever since going Gluten-Free, one of the things I've missed most is peanut butter and jelly sandwiches. Over at the edible perspective, I found a recipe for the perfect vehicle for peanut butter and jelly! 

I had never heard of socca (aka farinata) before, but apparently it is a popular culinary delight in Italy and France. Socca is typically made with chickpea/garbanzo bean flour (or besan) and baked in a skillet. However, this recipe calls for some buckwheat flour, plump raisins, cinnamon, and shredded coconut! Whooaaa!!

This "bread" is awesome topped with some pumpkin butter (see photo below)!


  • 3/4 cup chickpea flour
  • 1/2 cup buckwheat flour (I used Arrowhead mills, but in all honesty I don't like the taste of it much)
  • 1/4 tsp. salt
  • 1 Tbsp. sucanat
  • 1 cup water
  • 2 tsp. cinnamon (or more, if desired)
  • 2 Tbsp. coconut oil, melted
  • 1/4 cup raisins (dried cherries would be good too!)
  • 1/4 cup unsweetened shredded coconut
Mmmm... pumpkin butter.
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine all ingredients and stir well.
  3. Grease a 9x9 square pan (I just greased it with some coconut oil)
  4. Bake for about 35 minutes.

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