As you may know, I love to bake. And, while doing the Eat to Live cleanse during the first six weeks of this year, I learned a lot about oil-free, grain-free baking. For one, it’s hard. There are not a lot of oil-free, sugar-free, grain-free recipes that taste good. So, I started playing with more of the savory baking and I learned that I absolutely love the idea of cooking with garbanzo bean flour. It is nutritious, filling and quite tasty.
Here is a recipe for a type of dish called socca. Traditionally, socca contains oil and is cooked in a socca pan. This recipe is adapted for those looking for a healthier alternative and still want something substantial to snack on. It’s similar to a flat bread but thicker, like a dense pancake. If you bake it first, let it cool and then re-toast it in the toaster oven, it is absolutely heavenly. Enjoy!
1 C garbanzo flour
1 C water
1/2 C greens (I used Southern Greens from Trader Joe’s)
1/3 C onion
1/4 C nutritional yeast plus more for sprinkling
1/2 T Bragg aminos
1-2 t Herbs d’ Provence
red chili flakes to taste
Directions: Line a pie dish with parchment paper and pre-heat oven to 375 degrees. Add all ingredients to blender except red chili flakes and blend until all ingredients are well mixed. There may be chunks of onion and greens, which makes for a more textured experience.
Pour mixture into the pie dish and sprinkle with nutritional yeast and chili flakes.
Bake for 35-40 minutes or until the top is golden brown and there it is cooked all the way through. The inside of the socca will still be a bit chewy, that’s just the nature of the socca, a little crepe-like.
Mmmm…now how’s that for an oil-free, grain-free vegan treat? Your body will love you…