Today we have another socca meal to share with you all. We have received a lot of questions about freezing socca. Well to be honest we have never tried… until last night. Michelle and I made our socca last night and froze it.
Here is what we did:
- 1 1/4 cups garbanzo bean flour
- 1 1/2 cups water
- couple pinches of salt
Preheated oven at 400 degrees.
Place 3 tbsp oil in 10 inch pan and placed in oven to warm up for 4 minutes.
Took pan out of hot oven and poured socca batter on top.
Placed back in the oven to bake for 40 minutes.
Once done, let cool completely.
Cut socca in half and placed in freezer safe bag.
To thaw your socca:
Re-heat oven to 350 degrees.
Place frozen socca on pan and re-heat for 8-10 minutes.
Also today we decided to make ice cream in our new ice cream maker and enjoy it with our socca. **For those of you who are new to socca. I became obsessed with it when I was in southern France and ever since than I have enjoyed it many many times! Socca is basically a garbanzo bean based flatbread. If you like garbanzo beans than you will love it 😉
Me in Nice, France with my first ever socca! Changed my life forever!
Pure2Raw Recipe: Fig Purple Basil Ginger Ice Cream (gluten free, dairy free, soy free)
- 1 cup liquid of choice ( we used homemade pumpkin seed milk)
- 2 cups fresh figs
- 1 tbsp sunflower lecithin
- 5 drops stevia
- 1/2 cup purple basil
- 1/2 tsp ground ginger (you could use freshly grated ginger too)
Place all ingredients into Vita-Mix and blend till smooth and creamy. You may alter the sweetness or flavor to your liking!
We just made a small batch of pumpkin seed milk; not your typical way of making raw milks. But it did the job 😉 Did 2 tbsp soaked and rinsed pumpkin seeds with 1 cup water. We have made pumpkin seed milk before.
Slice the fresh figs
Grab your basil
Start placing everything into Vita-Mix.
Pour ice cream batter into ice cream maker and sit and wait till you have ice cream!
Putting the whole dish together:
We decided to make stacks out of our socca today with ice cream being our filling in between the layers.
Time to build!
Till next time,