Health Heroes! 🦸♀️
Are you looking for a good gluten free bread option?
Look no further! I’m addicted to this recipe! 🤤
I recently purchased this plant based recipe book that has some amazing recipes in it and this is one of them. The book is called “Plant over Processed” by Andrea Hannemann
Here’s a link in case you’re interested! https://bookshop.org/books/plant-over-processed-75-simple-delicious-plant-based-recipes-for-nourishing-your-body-and-eating-from-the-earth/9780062986511?gclid=CjwKCAjwrqqSBhBbEiwAlQeqGmDMK_pJqh6Guktlx-L0KMvWZyhsrw2oXLoI6opHOH7ZxW_SaItLqxoCdZoQAvD_BwE
Socca (gluten free chickpea flatbread)
Ingredients:
1 cup chickpea flour
1 tsp sea salt
1/2 tsp freshly ground pepper
1 cup Lukewarm filtered water
4 to 6 tbsp extra virgin olive oil
2 tsp chopped fresh rosemary
Instructions:
1.) preheat oven to 450 degrees
2.) put a nonstick 12 inch pizza pan, cast iron skillet, or traditional socca pan into the oven for 5 minutes.
3.) While the pan is heating up, in a medium bowl, combine the chickpea flour with the salt and pepper. Slowly add the lukewarm water, whisking to eliminate any lumps.
4.) Stir in 2 tbsp of the olive oil and let sit while the oven heats. Your socca batter should be about the consistency of coconut milk.
5.) remove the pan from the oven, pour 2 tbsp of the remaining olive oil into it, and swirl. Stir the rosemary into your socca batter, if using, and then immediately pour the batter into the pan. The batter should be spread very thin, like a crepe, for best results.
6.) Bake for 10 to 15 minutes, until the socca is firm and the edges are set.
7.) remove the pan from the oven and preheat the broiler.
8.) Brush the top of the socca with the remaining 1 to 2 tbsp olive oil if it looks dry. Return to the top rack of the broiler and broil just long enough to brown it in spots.
9.) Cut into wedges and serve hot or warm.
Don’t forget to breathe..
Avoid liquids with your meal…
Chew your food till liquified…
and take those digestive enzymes!
Till next time!
~Coach Rebecca Wolf
