Coconut Curry Socca Crackers

I can’t believe a month has past since I started working with my running coach.

Oh how time flies when you’re not having fun. I kid.

Even though there are days where I feel like nothing has improved, deep down I know that I have made huge progress since starting this journey in August.

haha I remember my first run – I was out of breath within 30 seconds and had to walk most of the way. But my breathing got better and my endurance increased, all because I stuck with it.

I’m so happy I never gave up. Granted there have been moments, but I’ve pushed through them [with the help of all of you!].

And now, I’m ready for a 10k…

April 10th baby, ya!

My 18 year old self is staring at me with her mouth wide open, in shock. Eat it up girl! We’re doing this.

Coconut Curry Socca Crackers

Vegan, Gluten free, Dairy free, Sugar free, Yeast free

These crackers make for a great snack, salad topper, or dip scooper.

Inspired by: my Sesame socca crackers and Herb and Garlic socca crackers


  • 2/3 cup chickpea flour
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup lite coconut milk
  • 1/2 cup filtered water
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon Himalayan rock salt
  • 1/4 teaspoon lime zest
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon mustard seeds
  • pinch ginger powder
  • pinch cayenne


  1. Preheat oven to 375F and line a cookie sheet with parchment paper.
  2. Whisk all dry ingredients in a medium sized bowl.
  3. Add the coconut milk, water, olive oil and garlic 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.

Makes 35-40 crackers.

I’ve updated my workouts page with my next 30 day plan [all my old plans can be found here]and have added a couple of the core, strength, and hip exercises that I’ve been using.

Are you planning on working out today? If so, whatcha doing?

Are you a curry fan?

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Comments | Leave Your Comment

  1. I tried to make chickpea crackers before, but they got so tough the next day! and then another time I made it too thin. What is the trick to cracker-making? What is the texture of the dough?

    • It should be the consistency of pancake batter. It should spread evenly and be no more than 1/8 inch in thickness. When you tried making crackers did you bake for 20 minutes, then cut into your desired sizes, then return to the oven?

  2. That’s so exciting!! Congrats on signing up for your first race! And those crackers look super YUM :)
    My workouts have been elliptical + jumping rope recently and YEEEES I am a huuuge curry fan!

  3. yes, yes, YES! These look so freaking good – and, I’ve totally been craving curry as of late. Must make, for sure :)

  4. Tasty & versatile crackers, my friend!!

    MMMMMMMM,…Coconut combined with curry & cumin & coriander,…mmmmmm,..;That must taste special!! Waw!

  5. These look great! I’ve been obsessed with socca crackers the past few weeks. I have some cinnamon ones in the oven now : )

    • Great minds think alike! I just stopped by your blog, I love that buckwheat granola recipe! I never thought to add puffed quinoa to my granola. Great idea :)

  6. Oh those crackers look fabulous. How exciting to be signed up for a 10k!! I’m not a runner but I love weight training which is what I did today. I felt incredibly invigorated and with tons of energy :)

  7. Yummy!!!
    Congrats on the race, you’ll do awesome. I’m doing strength training today… Well I should get on with it LOL before it gets too dark and I get too lazy LOL

    • It also goes by the name of garbanzo flour. If your grocery store has an ethnic isle with Asian and Indian foods you should be able to find some flour there. If not, Whole foods would have it for sure! Good luck, Jessica!

  8. Power-packed yummy treat. Love it! Well done on the 10K. In Cayman, there’s a charity run every other weekend and we find its a fun way to get out, be active and give back to the community. Can’t wait to here how you do!

  9. I love the flavor you’ve chosen for this recipe. Fun and different! I do enjoy curry; so long as it won’t melt my face off. I’m sort of a wimp ;)
    And isn’t it so exciting to track progress? Especially when we don’t necessarily recognize it on a daily basis. The other day I was thinking back to this time last summer. I couldn’t run 30 feet without feeling like I was gonna die (only a slight exaggeration) and could hardly stay in a downward dog or crescent pose or plank for much more than a couple seconds. I had no muscle. I’m still no body builder or marathon runner, but I do appreciate how strong I’ve become ;] I’m excited to keep following your progress, as well! And looks like you’ve signed up for a race that goes to a great cause.

    • I’ll probably end up walking a lot of it just with my knee and all… but the experience will be worth it! The thing I’m most scared of: how will I know where to go?!

  10. I LOVE socca I definitely need to try these! Yay for your 10k I need to sign up for a race.

    • My stomach motivates me. I like to prove that you can live with a TON of allergies and still eat amazing food.
      Weigh to go on the weights [tehehe] hope you’re having a good day, Carrie :)

  11. Socca is getting so much love everywhere and I’ve tried making it twice……kind of yucky I think. These however look yum.

  12. Mmmmm these sound delicious! I’m looking forward to enjoying socca during a trip to Nice this summer. Nice to know that it lends itself to such creative and spicy snacks. Yum!

  13. I am baking this right now…. what consistency should this mixture be before you bake it? Mine was super watery, so I added another 1/3 cup chickpea flour. Not sure if it was the right move?

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