Pumpkin Socca Time!

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.


In the pan

Out of the oven

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?


  1. says

    I didn’t see Oprah but I wish I had! I did see commercials while at the gym and I know her staff was going vegan for a week or something along those lines.

    I have never heard of piloxing before :-)
    I also have never had socca….and this is why I read so many great blogs: great ideas! :-)

  2. Darlene says

    I just made these using a minicupcake pan. That allowed me to reduce the cooking time to 20 minutes. Always a bonus in the South. I think next time I’ll try adding some spices. These will be tasty and easy to eat for breakfast on the drive to work. Thanks.


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