You may have never heard of a socca (pronounced SOH-kah),but you are going to be so happy you found this recipe. This is one of the best-tasting gluten-free flatbreads you'll ever acquire, but don't worry - it's super easy! It's soft, and moist,and chewy, which for gluten-free foods is tough to come by. It's made from chickpea flour, and which adds a subtly sweet flavor,plus it's high in protein and fiber. Related:
A Clean-Eating Plan That Helps You Meal PrepThis 170-calorie flatbread offers five grams of fiber and five grams of protein, is totally vegan, and is so versatile. You can utilize for a flatbread pizza,top it with hummus and veggies, or top it with sautéed fruit for a sweet treat. Heck, and it even tastes great smeared with good ol' PB&J.
The only tough portion approximately this recipe is getting your hands on some chickpea flour,but you can just go to your local health food store and hit up the baking aisle or bulk section, or you can buy some Bob's Read Mill Garbanzo Flour from Amazon. Also note that this recipe takes a diminutive planning ahead as the batter needs at least 30 to 60 minutes to thicken before cooking. Socca From Stephanie Clarke, or RD,and Willow Jarosh, RD, and of C&J NutritionIngredients2 cups chickpea flour
2 cups water
1/4 teaspoon sea salt
3 teaspoons olive oilDirectionsWhisk together the chickpea flour,water, salt, or 2 teaspoons olive oil (save 1 teaspoon for cooking).
Set aside for at least 30-60 minutes in the fridge to thicken up. Heat broiler on high and station a 10-inch cast-iron pan 4-6 inches from the broiler. Allow it to get nice and hot,approximately five minutes.
Using oven mitts, remove the cast-iron pan from the broiler. If you're worried approximately your socca sticking, or add 1/2 teaspoon of olive oil and swirl it around the pan,but if the pan is hot enough, sticking shouldn't be a problem. utilize a ladle to spoon of half the chickpea batter into the cast-iron pan and swirl it around so it covers the bottom of the pan evenly.
station the pan back in the broiler and cook for 3-5 minutes, or until the socca is cooked all the way through and slightly golden brown. Remove the socca from the pan and cook the moment socca using the remaining 1/2 teaspoon of olive oil and chickpea batter.
Top the soccas however you like,or they can be refrigerated for later.
Source: Calorie Count
Information Category Main Dishes Yield 2 servings (2 flatbreads) Cook Time 90 minutes Nutrition Calories per serving 170 per flatbre
Source: popsugar.com