Recipes in progress trying to make the perfect socca

by Lori and Michelle on May 6, 2010

Hello friends,

Glad to see everyone enjoyed our Indian sprouted lentils and congrats again to the winner of our raw cookbook giveaway.

Today we would love to share with you all what we have been up to lately in regards to trying to re-create some of Lori’s trip overseas meals. We have some successes and some still in progress 😉

First you all saw us make coconut chips! These were delicious and plan on treating ourselves to these every so often.

Second we have tried and tried time after time to re-create the socca Lori enjoyed over in Nice, France! **We plan on making a travel page so you can find all these past post

We have made these about  a million 7 different ways. And some were really close and some not so much 😉 But we are determined to figure it out. We have come to realize over in France they must use a different garbanzo bean flour and what they cook their socca in makes a difference as well.  Our good friend Lori provided us with some socca recipes to get us started. Thanks girl!

may 2010 p2r blog 015

This socca was nice but not quite what we wanted as final one.

may 2010 p2r blog 020

This one added rosemary to it!

may 2010 p2r blog 022

We added some pesto sauce on top. Delicious. This version of socca was thin and very crispy.

may 2010 p2r blog 042

Another take on the rosemary one where we tried to make the socca a little more soft custard like. Though did not old it’s shape.

may 2010 p2r blog 044

Though it still tasted great!

may 2010 p2r blog 065

Than there was a socca trial that we burned, though I loved it! I like burnt things sometimes 😉

may 2010 p2r blog 067

Loved every bite of this one.

may 2010 p2r blog 086

This socca we tried to add some onions and spices to it. Turned out great though a little to thin in texture.

may 2010 p2r blog 087

Very custard like in the inside with a cripsy outside. It almost felt like we were eating eggs, it was very weird but again it was delicious.  Still not quite what Lori had over there she says we are close.

may 2010 p2r blog 123

Now our socca recipe is getting close to being perfect 😉

may 2010 p2r blog 125

Getting close my friends! We love our socca though 😉 Socca is pretty easy to make and only has a few ingredients! Mainly garbanzo bean flour and olive oil, though we use coconut oil in ours! There are plenty of different versions you can do with socca or flatbread (whatever you would like to call it). We will share our versions of socca with you all soon.

may 2010 p2r blog 048 Another sweet treat that we tried to make was French Macaron though we made it a ‘raw’ version. Still not like the original macarons overseas in France though better in my opinion 😉

may 2010 p2r blog 050 We plan to continue to play around with this recipe.

cocoa-kremesA little different version than our take on our delicious macaroons!

Well that is all from the kitchen of Pure2Raw at the moment. More fun food experiments coming soon.

Other news:

Today is the last day for our raw crackers sale!!

Kristen over at Green Mommy is having a great giveaway for face products! Go and check it out now!

Check out Natasha’s blog on spreading the word about world hunger awareness.  Check out her blog for more details!

Till next time,


Pure2Raw Twins

{ 21 comments… read them below or add one }

Ilana May 6, 2010 at 11:41 am

First of all, this looks delish. Second of all, I’ve been toying with a sweet hummus recipe and you just gave me the best idea to use coconut oil in place of olive. Whyyy didn’t I think about that? Genius-as usual ladies :)

Pure2 May 6, 2010 at 12:46 pm

Ilana glad we could help 😉 We just prefer baking or cooking with coconut oil over olive oil (since olive oil is not really supposed to be heated). Enjoy! xoxo

hihorosie May 6, 2010 at 12:53 pm

Ooh, fun and yummy looking! The onion one looks super tasty!

bitt May 6, 2010 at 1:17 pm

Ever since I mentioned soccas to my husband he has been making them! He just does a basic chickpea flour and oil (I think grapeseed). I sent him this post too.

Pure2 May 6, 2010 at 1:55 pm

Bitt that is so funny! I hope he likes the post :) Glad to hear that we are not the only ones loving socca :) xoxo

Pure2 May 6, 2010 at 1:56 pm

Thanks Heidi – I was surprised how great the onions tasted in it, or maybe that is because we LOVE onions :)

Lauren May 6, 2010 at 3:22 pm

You gals amaze me! :) Looks soooo good! And macaroons? Yes please! :)

Claire (College:Raw) May 6, 2010 at 3:35 pm

Oh boy, does that socca look ever so delicious right now! I am most definitely making that when I finish my exams.

Ela May 6, 2010 at 5:34 pm

Isn’t recreating recipes one of the funnest things! It makes me smile to think of you reliving (and telegraphing to Michelle) your Europe trip through the transfer of flavors.

Thanks for sharing with us too!

Pure2 May 6, 2010 at 5:51 pm

Thanks Ela for the very sweet comment! Yes I have been enjoying some of the flavors I enjoyed overseas with Michelle, and she has been loving them too!

Pure2 May 6, 2010 at 5:52 pm

Claire, you will love the Socca! Good luck with your exams!!

Averie (LoveVeggiesAndYoga) May 6, 2010 at 6:51 pm

socca. i am totally clueless and have never even had it so you’re many steps ahead of me!

thanks for the super sweet comment you left re being honored to be on the same raw list. No, the honor is all mine :)

Love your macaroons…yum!!!

nelly May 6, 2010 at 7:58 pm


anything with garbanzo bean flour is lovely…i can’t wait for you to perfect your recipe…

and those macaroons look absolutely scrumptious!!!

jenny (green food diaries) May 7, 2010 at 12:25 am

that socca looks SO incredibly good. my mouth is watering!!

Katie May 7, 2010 at 3:14 am

I have never heard of socca, but it looks yumy!! I would eat that!!!!!
Thanks for the sweet comment on my bridesmaid dress colors : )

Hope you girls have a great weekend!!!! xoxo

Melissa May 7, 2010 at 12:27 pm

I’ve never heard of socca but all your variations sound yummers! I love the one with the onions…mmm!
Your raw macs look awesome too..soo cute!

Lori May 7, 2010 at 1:29 pm

Yay! Thanks for the shout-out. I LOVE socca! And the recipe with the onions is the best, in my opinion. But I’m also not picky when it comes to ANYTHING with chickpeas (straight up or hummus’ed) in it. And I have never been to France to compare, sadly.
But I can’t wait to see all the great recipes you’ve come up with! Also, those filled macaroons look FANTASTIC- as always!

Happy Friday!!!

Frannie May 8, 2010 at 11:11 am

Everything looks so delicious. I can’t wait till you post the final recipe for the socca. I eat gluten free and would love to learn how to make the socca.
My best,

Alicia March 6, 2011 at 5:35 pm

Thanks to you, my friend Elaine and I set out to make socca!
After 3 failed attempts, we just could not master the oven method nor the stove top method. Then, I gazed upon my Waffle Maker.
WOW! It worked WONDERFULLY!! Plus it gave us that nice crispness on BOTH sides of the flatbread!! A added bonus was the shape. It was already conveniently quartered. We could keep it whole for a pizza or quarter it for dips! We also found that if you used 1 cup of garbanzo bean flour to 1 cup of water and let the batter sit for an hour, it allowed the flour to bloom and thicken like heavy cream or yogurt. My friend got her Belgian waffle maker and I used my regular waffle maker and we make enough Socca to eat for the next two weeks. Will the Socca crisp back up after being frozen and heated in a toaster oven? We will soon find out.
Thanks Ladies for your inspiration!!!!

Pure2 March 6, 2011 at 5:44 pm

Alicia – awesome!!!! We have always wanted to make waffles with it, just do not have a waffle maker. Socca should reheat fine, but not sure if it will be as crispy as you may like. But you never know :)

Mary@FitandFed April 4, 2012 at 9:49 am

Saw your sun-dried tomato socca recipe over at madebygirl and have been just reading up on your socca journey, thanks for doing the fine-tuning because I’m excited to try it! I hadn’t heard of socca, but now that you’ve done the hard work your three main ingredient recipe sounds pretty easy for me to try– and the ingredients are much more healthy than most (refined) gluten-free bread options.

Leave a Comment

CommentLuv badge

{ 2 trackbacks }

Previous post:

Next post: