I’ve seen socca around on a few blogs and recipe websites and have been planning to try out another application for my garbanzo bean flour. Even though so many of the recipes looked awesome, I glanced at a few and tried to find the simplest one. I ended up combining (for one flatbread):
1/3 cup GB flour
1/3 cup water
1 tsp EVOO
pinch of dried rosemary, basil, and oregano
pinch sea salt
Several recipes used cast iron skillets, so I heated up one of my fajita pans (the only cast iron I have), figuring it is also oven-safe.
Although it’s recommended to let the batter rest for at least half an hour, I was starving after a long run at the gym and poured it on to the skillet after letting it preheat for about 5 minutes.
It began to cook pretty quickly. I let it cook on the stovetop for about 3 minutes before throwing it under the broiler (on high) for about 5 more minutes (until it got dark brown around the edges).
While the broiler was cooking the top, I sauteed some spinach and garlic powder, turned off the heat and added three chopped Campari tomatoes (they were INCREDIBLY delicious even on their own) for my take on a caprese flatbread (nevermind the fact that I was not in a sauce-making mood).
Two chopped low fat mozzerella string cheeses were my other quick idea (wasn’t in the mood for shredding).
After pulling the crispy brown socca from the oven, I flipped it over (to help melt the cheese), and topped it with my warmed tomato, spinach, and chopped cheese.
I was really impressed with the sturdy texture that held up to the weight of my habitual over-topping:
After the first delicious bite I remembered to add the balsamic:
It was so delicious and satisfying and only took about 20 minutes to prepare (and even a shorter amount of time to eat!).
Approximate nutrition: 350 calories, 14 g fat, 32 g carbohydrate, 23 g protein
Craving sweets (and having given up sugar for lent) – I borrowed Julie’s idea and threw a few frozen banana pieces, sugar free vanilla syrup, Designer Whey protein powder, 1/2 teaspoon of melted butter (actually Land o Lakes light butter) and a tiny bit of milk into my small magic bullet cup.
I think the minimal amount of milk was really key to getting the right texture:
It yeilded an almost perfect soft serve ice cream consistency with strong vanilla (limited banana) flavor. Made my taste buds very happy!
Mmm, perfectly frozen and melted at the same time….
Approximate nutrition: 170 calories, 2 g fat, 28g carbs, 13 g protein
Know what else is hard to beat? The feeling of fresh, clean, warm sheets on your bed when you’re exhausted. Unfortunately, Bella feels the same way. She always beats me to the punch right after I change my sheets!
Happy Tuesday everyone! Hoping that you’ll share some more advanced socca recipes now that I have my first attempt under my belt.