Alright, so you’ve probably seen it around. Almost everyone else has posted about this amazing creation… I figured it was about time that I did the same. I’ve been busy in the kitchen making one thing: socca!
The Pure2Raw girls got me started on socca, and I’m loving it! It consists of only three ingredients, if you don’t count the oil in the pan:
- chickpea flour
- and water
It’s ridiculously simple and is SO versatile. I’ve made it three times now, and each version was different. I apologize for the lack of pictures; I’m just going to have to use some of the twins’ pictures. Theirs are better than mine could ever be anyway!
The first version I made was their chocolate socca. I mean, come on, it’s chocolate. Of course it was the first one I tried.
It was wonderful, and I enjoyed it topped with peanut butter. Again, sorry for the lack of picture.
The next time I tried it, I used the base recipe…
1 cup chickpea flour
1 cup water
1 tsp sea salt
1 tbsp oil in the bottom of the pan
and made it into a pizza crust! I added some Italian spices to the socca, and it was a fabulous crust. I topped my pizza with a plethora of veggies, tomato sauce and daiya cheese. Picture it in your head, or check out Alex’s blog where she has a pretty picture of her socca pizza.
Last but not least, my favorite version (and the only one I managed to get a picture of) was the Pure2Raw twins’ carrot cake version! I had to break out the old juicer to get some carrot juice, but it was so worth it. I modified it a little bit, and here is my version of the recipe. 🙂
Kelsey’s Carrot Cake Socca
1 cup chickpea flour
1 cup carrot juice
3/4 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger powder
stevia, agave or other sweetener, to taste
3 tbsp shredded coconut
2-3 tbsp chopped walnuts
2 tbsp raisins
1 tbsp solid coconut oil
Preheat oven to 400 degrees. Whisk together the chickpea flour, carrot juice, sea salt, spices and sweetener. Place the coconut oil in the bottom of a 10 inch cake pan (although, if the only pan you have is bigger/smaller, that’s fine too. Just know that the resulting socca will be thicker or thinner, depending on the size.) then place the pan in the preheated oven. This will melt the coconut oil and get it hot, which is what we want.
Next, whisk in the coconut and walnuts. Pour your batter into the pan, right onto the hot oil. Don’t worry about spreading the oil to grease the sides. Next, use your hands to drop the raisins individually where you want them to be in the socca. I do it this way so the raisins are fairly well distributed. You can do this with the walnuts too, if you like.
Place the socca in the oven and bake for about 20-30 minutes. Check on it at 20 and see how it looks. You’ll know it’s done when the middle is set, the sides are pulling away from the pan, and when the top is golden brown and cracking.
I usually don’t let it cool for too long… I just cut into it and eat it. Serve it up on a plate with your toppings of choice, and devour!
Mine did not have the same lovely orange color that the twins’ did… but it was still delicious and tasted JUST like carrot cake. Amazing.
I originally planned on eating a little more than 1/3… but I kept picking at it and eventually just ate half of it.
I topped it with Katie’s Coconut Banana Butter, which is holy amazing. This was so wonderful!
I did eat more than what’s on the plate, just so you know. Haha.
It should be noted that socca can be cooked a couple different ways, but so far I’ve only ever baked it. I know you can skillet cook it… but I’m kind of scared to flip it! Haha.
Also, you might be wondering where on earth you get chickpea flour. My answer is pretty short and simple: any regular grocery store! I don’t buy chickpea flour—I buy bagged, uncooked chickpeas at my local HEB or Wal-Mart. Then, I grind the flour myself in my Vita-Mix dry container. It’s ridiculously loud, but it’s worth it. It is such a great money saver… bags of chickpea flour are very expensive, but bags of dried chickpeas are just over a dollar. The bag I grind up makes about 2.5 cups flour. Ashlei has a really good tutorial for grinding your own flour, by the way. 🙂
Question of the Day: Have you ever made socca? What is your favorite way of making it? How about your favorite version?
Thanks for reading!
P.S. Oh, by the way, what should I do with the left-over carrot pulp?? I know you can make muffins, crackers and stuff, but I have yet to find a recipe that seems right. Does anyone have suggestions or ideas?