Socca-ish -- a vegan, chickpea flour flat bread

This is a fun and spunky little side that can be a simple meal on its own when paired with a fabulous salad, or can add a little pizzazz to other dishes.

Bow down and worship the humble chickpea in all its forms.

ingredients:

2 tbsp coconut oil
1 med/large onion diced, then cooked in the coconut oil with a little salt

3/4 tsp sea salt
1/2 tsp chili powder
1 tbsp apple cider vinegar
2 cups water

1/4 cup ground chia

1 cup chickpea flour
a pinch of granulated garlic


directions:

preheat the oven to 345
1. chop the onion, and cook in 2 tbsp coconut oil with a little salt
2.while the onions are cooking, combine the other ingredients
3. add the cooked onions and stir
4.
5. spread on an iron griddle or in 2 square silicone pans and bake for 60 minutes ...

Socca variation -- chili powder, mesquite, and sauteed onions

We've been tucking into a split pea and green pea vegetable stew. To go with it, we've been enjoying the socca variations. A few days ago it was a little chili and cumin. Today? Sauteed onion, chili, and mesquite. Oh yes, bow down to my magic cast iron socca pan. Believe me, this tastes as good as it sounds. 

For those of you who are socca neophytes, socca is like a big old pancake made of chickpea flour. Traditionally, I think black pepper and raw onion find their way into the dish. Not my thing, for sure. I won't rant about raw onions right now but no way jose. Instead, we've got a sweet little sweaty onion saute going on, and we're bringing the party to life with some choice company. Super good.

ingredients:

4 tbsp coconut oil

1 1/2 cups water hot

3/4 tsp sea salt

1 tbsp mesquite

2 tsp chili powder

1 cup chickpea flour

2 tbsp apple cider vinegar

1/4 cup chia seeds

1 onion, sauteed in coconut oil

directions:

1. saute one medium chopped onion in coconut oil with a little sea salt (I did it on the skillet that I bake the socca on FYI)

2. In a bowl, combine the hot water, coconut oil, and spices
3. add the apple cider vinegar and the chia seeds
4. stir in the chickpea flour, using a whisk
5. add the sauteed onions
6. pour the batter onto the skillet

7. bake at 345 for 1 hour or so, until crispy and chewy


I found it to be ridiculously good -- read I ate more than I should have -- and my son dubbed it 'chili fly toast' and said it went great with his 'bug stew'. He was being a cardinal, and chased the meal with grub ice cream.

Socca for dinner -- hello, old friend, it has been a while

It has been a while since we had socca, but the smells are filling my kitchen and getting me all nostalgic.

ingredients:

4 tbsp coconut oil

1 1/2 cups water hot

3/4 tsp sea salt

1 tsp cumin

1 tsp chili powder

1 cup chickpea flour

1 tbsp dried rosemary
1 tbsp dried oregano

2 tbsp apple cider vinegar

1/2 cup ground flax seed -- just for fun

directions:

1. combine -- use a whisk if needed to de-lump -- and let sit

2. heat the oven to 345 with the skillet in it so it becomes a little warm

3. oil a skillet and pour it on

4. bake at 345 for 1 hour or so, until crispy and chewy

Thanksgiving Socca -- to go with the butternut squash soup

I thought a little chickpea pancake square with a bowl of soup would start our thanksgiving meal off nicely. And you know what? I was right.

ingredients:

2 cups warm water
2 tbsp extra virgin coconut oil
2 tbsp apple cider vinegar

1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tsp marjoram
black pepper


1/2 cup ground flax
1 cup chickpea flour



directions:

1. combine ingredients
2. whisk
3. pour onto a cast iron griddle and bake for 115 minutes at 345
4. serve small squares with the butternut squash soup

Mother's day Lunch Socca

Socca has long been one of our favourite accompanists, and today it did not disappoint in it's role in our lunch. Simple to make, and always delicious.

ingredients:

2 tbsp coconut oil

1 1/2 cups water hot

1/2 tsp sea salt

1 tsp cumin

1 tsp chili powder

1/8 tsp chipotle powder

plenty of black pepper

1 cup chickpea flour

2 tbsp fresh rosemary, chopped

1 tbsp apple cider vinegar

directions:

1. combine the ingredients and mix with a whisk

2. pour onto a cast iron skillet and bake at 345 for 45 minutes

3. enjoy

Socca crackers -- a savoury, zesty, gluten free, crackery treat

For anyone who has had to listen to me ramble on about socca, you know how much I love the stuff. I love it so much I had to go and modify it into a sort of cracker that I can store in airtight containers and enjoy over the course of a couple of weeks instead of just for dinner.

My rosemary plants were glorious this summer, so large handfuls of the herb made it into this recipe. Liberal amounts of cumin and chili powder, apple cider vinegar, and most recently, turmeric, kick this crunchy affair up a notch. Don't get me wrong -- these are definitely not for the faint of heart. If you like bland and boring, please walk away now. These are not for you. 

However, if like me, you like a party in your mouth, you like ruby dancing shoes, and you like my zesty almond crackers, there is a good chance you'll groove on these the way I do, too.

ingredients:

1/2 cup water

2 tbsp coconut oil, melted

1 cup chickpea flour

1/2 tsp sea salt

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp chili powder

LOTS of fresh rosemary, chopped

2 tbsp apple cider vinegar

directions:

preheat the oven to 300

1. combine the oil and water, and stir in the flour, sea salt, and spices. A whisk can help get rid of any lumps

2. add the vinegar and rosemary, and mix well

3. pour the mixture onto a parchment or silicone lined baking sheet, and spread evenly into a large rectangle (or bake in small circles like from the top photos)

4. bake at 300 for 30 minutes, then turn the oven down to dry it out for at least 30 more, or until it is very crisp.

5. break into pieces when cool, and store in an airtight container.

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