Pumpkin Socca with Cashew Cream Two Ways: Sweet and Savory

Savory Vegan and Gluten-Free Pumpkin Socca with Cinnamon Cashew Cream Sauce and Raw Pepitas

Well, the Pure 2 Raw twins have created a socca-making animal out of me. See, my friend Maya Henderson sent me an enthusiastic email the other day with a link to their adventures in making socca and I was instantly inspired. Maya is a good pal, she knew I would be. So, with a few of my own YumUniverse tricks and adaptations, I am happy to report that, I too, am now addicted to making this gluten-free chickpea flour bread.

Given the spirit of the Fall season, I experimented with two vegan versions: a Savory Pumpkin Socca and a Sweet Chocolate Chip Pumpkin Socca. Both can be taken to the next level of deliciousness by topping with a simple cinnamon cashew cream sauce.

My socca is quite a bit thicker than traditional socca, but its dense, moist, Yorkshire pudding-like, custard-y texture is undeniably craveable, and I’m sticking to it.

I am looking forward to trying many variations of socca in the future, so I am sending two thankful thunderclap high-fives to Lori and Michelle for bringing this gluten-free and vegan “culinary canvas” into my life.

Makes: approx. 12-15 slices
Preparation Time: 30-40 mins

Naturally Sweetened Vegan and Gluten-Free Chocolate Chip Pumpkin Socca

Tools
Large glass bowl
Large oven safe skillet or a large baking pan
Whisk, kitchen spatula or large spoon

Ingredients
For Savory Pumpkin Socca:
1 cup Garbanzo bean flour
3/4 cup organic pumpkin puree
2 tbsp organic chia seed blend (just put 1 tbsp chia seeds in 1/4 cup water and soak for 5 mins, then blend, use the extra here)
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1 1/4 cup pure water
1 tsp pink Himalayan or Celtic sea salt
2 tbsp cold-pressed virgin coconut oil

For Sweet Pumpkin Socca:
1 1/4 cup Garbanzo bean flour
3/4 cup organic pumpkin puree
2 tbsp organic chia seed blend (just put 1 tbsp chia seeds in 1/4 cup water and soak for 5 mins, then blend, use the extra here)
1/4 cup organic applesauce (make your own by blending 1 chopped red apple with 1/4 cup pure water or get fancy)
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1/2 cup grade B maple syrup
1 cup pure water
1 cup vegan chocolate chips (be sure to use gluten-free if you have a sensitivity)
1/2 tsp pink Himalayan or Celtic sea salt
2 tbsp cold-pressed virgin coconut oil

For Cinnamon Cashew Cream:
2/3 cup raw, organic cashews, soaked
1/2 cup pure water
2 tsp cold-pressed virgin coconut oil
1 tbsp grade B maple syrup
1/4 tsp ground cinnamon
Pinch pink Himalayan or Celtic sea salt

Let’s Get Started
Preheat oven to 400°F. Whether you are making sweet or savory, place coconut oil from ingredients list in skillet or baking pan and place in oven for 1-2 minutes until it melts and coats the bottom. Remove skillet/pan from oven once melted, and set aside.

To make Cinnamon Cashew Cream: place ingredients in blender and mix until creamy. Place in a glass dish and chill in refrigerator.

For Savory Socca: Mix all remaining socca ingredients, with a whisk, kitchen spatula or large spoon, until thoroughly blended (no chunks). Pour into your skillet or pan and place in the oven.

For Sweet Socca: Mix all ingredients except chocolate chips, with a whisk, kitchen spatula or large spoon, until thoroughly blended (no chunks). Once blended, add chips and mix well. Pour into your skillet or pan and place in the oven.

Bake for 20-30 minutes until bread passes the fork test—poke the center of bread with a fork and if it comes out of center relatively clean, it is done. This gluten-free batter will firm up once it cools.

Allow bread to cool for at least 10 minutes so you can successfully remove it from skillet or pan. If you are impatient like me, you can put it in the freezer to expedite the cooling process.

Top with chilled Cinnamon Cashew Cream and enjoy.

Pumpkin Socca, and Cinnamon Cashew Cream, will keep well in an airtight glass jar (either in your pantry or fridge) for up to one week.

SUBSTITUTIONS & TIPS
1. Make the sweet socca without the chocolate chips.
2. Try the savory recipe without the pumpkin and add garlic, onion, rosemary and sage.
3. Add dried cherries and/or pecans to the sweet socca.
4. Make the sweet or the savory with cooked sweet potato instead of pumpkin.
5. Use your socca as a decadent bread for sandwiches.
6. Add more water to either recipe to create a more crepe-like bread.
7. SHARE your comments and experiments with us here, and be sure to visit Pure 2 Raw for their helpful troubleshooting and suggestions!