There was a lot of buzz over the Oprah episode the past two days. A bunch of bloggers (including myself) were pretty fired up about it. I really hope at the very least it does get people thinking about where their food comes from.
Yesterday I starter my day with piloxing and ended it with a facial. You can imagine I’m very relaxed right now. I treat myself to a facial a couple of times a year. When I got home I was starving. I decided it was more beneficial to me and Danny for me to eat, rather than to be extremely cranky and wait until he got home to eat.
I started ravaging through my fridge and I forgot, I made socca!
I have been seeing socca (like everything else I try) around the blog world. I first saw it from the Pure2Raw twins and then from Gina. It’s a mixture of chickpea flour and water and comes out kind of bready, kind of cakey. You can make it stove top or in the oven.
For my first time I decided to make pumpkin socca.
I based it on Pure2Raw’s pumpkin socca recipe, but I changed a couple of things.
[print_this] Pumpkin Socca
- 1 cup garbanzo bean flour
- 1/2 cup canned pumpkin puree
- 1 tsp sea salt
- 1 cups water
- 1 tbsp olive oil
Preheat oven to 400 degrees. In a large bowl combine all ingredients. Mix and stir until it is smooth. Put olive oil in round pan (I used a 9 inch pyrex). Put pan in oven for 2 minutes to heat up oil. Pour mixture into pan and bake for 40 minutes. Let cool for 5 minutes and cut into slices. [/print_this]
The pyrex pan I used was a little too small, so I just cooked it for about 40 minutes. My socca came out pie-like, which I wasn’t complaining about. It is delicious! It has a crunchy edge but soft inside. I can’t wait to try different combinations, including stove top socca. I have a feeling that every time I try it, it will come out a little different.
What to do with leftovers? (Besides eat it plain…) I have been eating it as a side to go along with my lunch.
Check out the Pure2Raw twin’s blog for more variations on socca!
I’m off to work and the gym! Have a great day!
Have you ever had socca? What variation?
Ultimate Guide to Increasing Your Income As a Food Blogger NOW
Download this guide so you can plan your next source of income without relying on page views or sponsored posts.