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 Rootsrecipe. 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!
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
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.
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.
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.
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.
To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.
I am basically obsessed with the My New Roots: Inspired Plant Based Recipes for Every Season cookbook. Sarah Britton is a true original when it comes to edible inspirations, with an insight on Holistic Nutrition that is thought-provoking and enlightening. This book isn’t just about the pretty pictures (although they are definitely mouth-watering to look at). Sarah breaks out her recipes by season and by dish category – which I absolutely love! Although I am totally guilty of jumping all over, since I want to try them all!
This weekend I tried out her Chunky Banana Bread Granola and I can’t believe I hadn’t thought to add in banana’s to my granola sooner – what a game changer for my granola making days. For one that loves banana bread but looks for a healthier alternative with added nutrients – this is it!
Using banana’s as part of your binding agent will change up any of your go-to granola recipes. Sarah’s recipe is spot on and needs no modification, unless you want to add a few alternate ingredients or use what you have on hand. Just don’t skip out on the Banana – this is the absolute key! My personal recommendation for add-in’s are chia seeds, raw pumpkin seeds, crushed raw almonds or chocolate chips for a treat! What would you add? Check out this amazing breakfast dish-
Banana Bread Granola (yields 9 cups)
3-4very ripe bananas
1/2cuppure maple syrup
3cups rolled oats (gluten-free)
1cup buckwheat groats
1 1/2cups unsweetened large coconut flakes
1/2cupraw sunflower seeds
1/2teaspoonfine sea salt
1cup whole raw walnuts, roughly chopped
Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth.
In a large bowl, combine the remaining ingredients – rolled oats, buckwheat groats, coconut flakes, sunflower seeds, walnuts, cinnamon, salt, etc.
Pour the maple syrup mixture over the dry mixture and gently toss to coat.
Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 20 minutes, until it’s beginning to brown.
Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5-8 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp.
Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.
Store in an airtight container at room temperature for up to 1 month – if it lasts that long!! 🙂