Socca is a naturally gluten-free flatbread, easily prepared with chickpea flour. I love to make all types of socca (see my sweet and savory pumpkin versions) and for the holiday season, I thought a nice herby version would pair well with many of my Holiday recipes like Wild Rice & Spicy Lentil Stuffed Acorn Squash and Easy & Amazing Gravy. I also make versions of socca for a simple gluten-free, sandwich bread. Give it a try…
Tools:
Medium glass bowl
Whisk
Large glass casserole dish
Ingredients:
Try to buy everything organic. Here’s why.
1 1/2 cups chickpea flour (if you can only find fava/garbanzo, that works fine)
1 1/2 cups pure water
2 tbsp coconut oil, gently warmed on the stovetop to liquid
1/2 tsp fine ground sea salt
1 1/2 tsp packed tsp fresh parsley leaves, chopped
1 tsp packed tsp fresh sage leaves, chopped
1 tsp packed tsp fresh thyme leaves, chopped
Coconut oil for greasing baking dish
Let’s get started.
Prepare your fresh herbs, chopping them really fine.
Place them in a medium glass bowl. Add salt and coconut oil.
Add chickpea flour and water and whisk together for about 1 minute.
Set aside on the counter, and cover with a towel, for about 2 hours. This really allows for the flour to absorb the water and herb-y essence.
After a few hours, lightly grease a large casserole dish with coconut oil.
Preheat oven to 450°F, and place your empty casserole dish in the oven to heat for 5 minutes.
Remove the hot casserole dish (carefully) and pour in your socca batter.
It should sizzle a bit.
Bake for 8 minutes.
Turn the broiler on and then brown the socca for about 2-4 minutes more.
Remove from heat and allow to cool a bit.
Slice, and using a silicone spatula, lift out slices of flatbread. Serve with some coconut oil and a tiny pinch of salt, and as my grandfather would say, it tastes so good you’d think “you died and gone to heaven.”
Adaptations & Tips:
1. Prepare herb-less and serve with honey and coconut oil.
2. Prepare with 1/2 tsp cumin, 2 tsp honey and 1/4 tsp coriander instead of the herbs above.
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