I recently stumbled onto Pure2Raw where they have an entire page dedicated to socca. Until seeing socca on their website, I had never heard of the stuff. If you’re also not familiar with socca, it’s basically a flat bread made from garbanzo bean flour. Pure2Raw lists quite a few different socca recipes from carrot cake socca to sprouted lentil socca. You can find the list of socca recipes here. My favorite is their skillet socca. I did do a couple things differently though: instead of 2 tbsp coconut oil I only used 1/2 tbsp and instead adding a bit of rosemary I adding a bit of chia seeds, hemp seeds, nutritional yeast, and pepper.
1/2 cup garbanzo bean flour
1 cup water
pinch or two of sea salt
2 tbsp oil (I used coconut oil but you can also use olive oil)
a bit of chia seeds, hemp seeds, nutritional yeast, & pepper. (I didn’t measure any of these, I just sprinkled it all in)
Preheat a lightly oiled skillet or frying pan over low medium heat. While your pan heats up, mix all the above ingredients in a bowl. Pour batter into heated pan and cook until the edges are crispy and the top seems dry. Socca is quite moist so it’s difficult to dry out by over cooking it. When ready, carefully flip the socca bread and cook until both sides are looking toasted.
When my socca was done I made a veggie sandwich using basil pesto for the spread, tomatoes, lettuce, alfalfa sprouts, and cucumber. Since I don’t normally eat bread, I never get to have sandwiches so this a very nice treat for me. I find socca very filling plus it contains a bit of protein which is also nice. I hope you guys like it as much as Sean and I liked it.