Socca is a chickpea flour flatbread that’s popular in the South of France. Here we change things up with a fun addition of Laura Ann’s LO-FI Cherry Fruit Spread. Try serving it topped with arugula or fresh spinach.
Active time 10 minutes, total time 1 ½ hours
Vegan, gluten-free, oil-free
1 cup chickpea flour
1 teaspoon baking powder
1 teaspoon nutritional yeast
1 tablespoon minced fresh rosemary or thyme
1 cup warm water
½ cup Laura Ann’s LO-FI Cherry Fruit Spread
In a large bowl, whisk together the chickpea flour, baking powder, nutritional yeast and herbs.
Slowly pour in the warm water, whisking to create a pourable batter.
Cover the bowl and let it rest for at least 30 minutes and up to 2 hours.
Preheat your oven to 400F
Heat a 10-inch oven-proof skillet over a medium flame. Carefully pour the batter in and wait until bubbles have formed on the surface (about 6 minutes).
Dollop some Laura Ann’s LO-FI Cherry Spread across the surface.
Place on the middle rack of your oven and let finish cooking. About 10 minutes.
Remove from the oven, let cool slightly, cut into wedges and serve.