This was my first time trying to make Socca and it was a success! A high protein gluten-free traditional Provencal flatbread topped off with some favourite ingredients. This recipe was seriously a hit and I’m thinking it may be a new at home pizza crust alternative! It is simple to cook, light and crisp with a delicious nutty flavour that will go with just about any topping. Made from chickpea flour, Socca ends up being a great source of protein, folate, iron and magnesium with all that yummy starchiness flavour.

This variation was inspired by Sarah Britton’s My New Roots recipe. Personally, I’m not a huge dill fan and opted to use what I had on hand to make this recipe come to life. Unfortunately, I didn’t get the best pictures because I was ravenous and dug into this beautiful dish too soon. Hope you enjoy!

Ingredients:

• 2-3 medium sweet onions
• 2 tbsp of coconut oil
• himalayan sea salt
• 2 teaspoons of balsamic vinegar
• 2 bunches of asparagus (all green, or add in white or purple to jazz things up)
• 1 cup of radish, arugula, ruby mustard micro greens or your choice of sprouts
• 2 oz. goat feta
• cracked black peppers
• olive oil to garnish

Socca Ingredients: (makes 4-6)

• 1 cup chickpea flour
• 3/4 tsp himalayan sea salt
• 1/2 tsp cracked black pepper
• 1 1/4 cup warm water
• 3 tbsp coconut oil, plus extra for cooking crepes

1. To make the socca batter, sift the flour, salt and pepper in a large bowl. Whisk in warm water and oil, then let it sit, covered, for at least 30 minutes. Note- This can even sit all day.
2. Over high heat, melt some of the oil in a large pan. Once it’s very hot, pour in one quarter of the batter and tilt the pan so it coats the base evenly. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque, then flip over and cook for a few minutes, until browned. Remove from the pan and set aside under a tea towel to keep warm. Repeat with the remaining batter.
3. For the topping, heat coconut in a large pan, add the onions and salt, and stir to coat. Cook over medium heat, stirring occasionally. When the pan is dry, add the balsamic vinegar. Cook for 20-25 minutes, or until the onions are golden and caramelized, then transfer to a bowl.
4. Preheat a grill pan over high heat. Rub the asparagus with the remaining oil, then add them to the pan and cook, for 5-10 minutes, turning once, until tender and slightly charred.
5. To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.

Dig in! xx