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. Read more…
