Socca!
This morning I made socca for the first time. Socca is an unleavened chickpea flour bread that I’ve seen on a few vegan health food blogs over the past year. The girls over at Pure 2 Raw even have a whole section of their website devoted to it. The benefits are high-protein, low-calorie and gluten free. It’s also supposed to be very easy, which I liked, and easily modifiable with different flavors and add-ins. For my first socca trial, I tried this recipe from the Vegan Chickpea for broccoli cheeze socca.
I mixed up a cup of chickpea flour, some nutritional yeast and a bit of salt, and a cup and a quarter of water. The batter seemed really liquidy, but I just went with it and added a ton of broccoli.
I put it in my spring form pan for easy post-baking removal.
Then I topped it with chedder-style Daiya at the end of baking for some extra cheeziness. Out of the oven and sliced it looked quite lovely.
Plated up and ready to be eaten!
Not shown was the ample amount of Frank’s Red Hot sauce that really kicked it up a level.
Socca was pretty good, but I think I need a few more times making it to really get it right. It needs a little something extra and I can’t quite figure out what it is. It was definitely good enough on the first time to motivate me to try a few more times to perfect it. Also, this big portion was only 130 calories pre-Daiya and 195 calories with the cheesey topping, and 10 grams of protein!
