Tiny Tastebuds: Pumpkin Crackers
Quincy and I made the easiest treat today – little crackers made out of chickpea flour. I actually think it took longer for the oven to preheat then it did to prepare the dough. Like I said, simple.
We pulled out our NEW!! Babycookin’ Gipsy (isn’t it pretty) and gathered what we needed to make the crackers. According to the Babycook Cookbook it’s called “Socca Nicoise” but we called them pumpkin crackers. You’ll see why in a minute…
For Socca Nicoise you need:
½ cup chickpea flour
½ cup water
a drizzle of olive oil
That’s it.
Preheat the oven to 425.
Simmer the water in a small sauce pan. Then, sprinkle the chickpea flour in the pan and whisk/stir until a dough forms. Cook on medium low until a dough forms and it begins to pull away from the pan (that’s about 3-4 minutes).
Scrape the whole thing into your Babycook and drizzle with olive oil. Pulse a few times to remove all the big lumps.
Press the dough onto a cookie sheet or in a small pie pan.
Bake for 5 minutes.
When the Socca Nicoise came out of the oven, I cut it into Quincy sized portions with a little tiny pumpkin shaped cookie cutter. Perfect pumpkin crackers!

The perfect Socca Nicoise has a crispy outside and a soft chewy interior. Ours probably needed an extra minute in the oven to get a little more crisp, but other than that, it was quite good.
Chickpea flour is a wonderful thing to cook with. It’s high in protein and gluten-free. It’s a great source for your daily Dietary Fiber, Magnesium, Copper, Folate and Manganese. It’s also low in Saturated Fat, Cholesterol and Sodium. That’s a lot of punch for little pumpkin cracker!
I think next time we’ll serve it with a little dipping sauce – maybe some yogurt with dill and cucumbers!
By the way, chickpea flour is apparently really great for other kinds of baking too, and as a thickener for gravies… hmmm that gives me an idea…

Kerri Jablonski
Kerri Jablonski has 3 years of experience as a mom and over 30 years experience in eating! She’s a mom in the know and has pledged to keep this year free of jarred baby food as she prepares to introduce solid foods to her preemie daughter. Kerri will prove that wholesome baby food isn’t always strained peas and can be incorporated into yummy meals for the whole family. Kerri is the main mom in charge and the owner of The Maven of Social Media.


Angela England is a busy mother of four who helps women and mothers earn an income through web-writing on 




Julie Meyers Pron is a parenting and education writer, using her experiences as a teacher and parent as inspiration for her daily posts. As a mother of 3 children (ages 1, 5 and 7), a PTO Director and a former MOMS Club President and Vice President, Julie has years of experience and lots of stories to share about toddlers in her Playgroups to Preschool series on the SCI Blog. Julie is also A Parenting Guru for 











