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.
Serves 6
Active time 10 minutes, total time 1 ½ hours
Vegan, gluten-free, oil-free
INGREDIENTS
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
DIRECTIONS
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In a large bowl, whisk together the chickpea flour, baking powder, nutritional yeast and herbs.
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Slowly pour in the warm water, whisking to create a pourable batter.
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Cover the bowl and let it rest for at least 30 minutes and up to 2 hours.
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Preheat your oven to 400F
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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).
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Dollop some Laura Ann’s LO-FI Cherry Spread across the surface.
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Place on the middle rack of your oven and let finish cooking. About 10 minutes.
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Remove from the oven, let cool slightly, cut into wedges and serve.