Pumpkin Socca

by Lori and Michelle on October 11, 2010

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As we said on twitter the other day we have been playing around with several pumpkin recipes. Going along with our pumpkin chia pudding we thought trying putting pumpkin in our socca batter ;) Why not right? We have never really played around with putting more ingredients into our socca before so we were not sure of how it would come out. But to our liking it came out PERFECT!!

We were so excited. It tasted like pumpkin! We turned our plain delicious socca into a flavored masterpiece ;) We hope you like it as much as we did!

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Pure2Raw Recipe: Pumpkin Socca

Ingredients:

  • 1 cup garbanzo bean flour (we use Bob Red Mills)
  • 1/2 cup canned pumpkin puree
  • 1 tsp sea salt
  • 1 tsp pumpkin pie spice
  • 1 1/4 cups water
  • 2 1/2 tbsp coconut oil (for the pan)

Directions:

  • Preheat oven to 400 degrees.
  • Place garbanzo bean flour, sea salt, pumpkin pie spice, and pumpkin puree into a large bowl.
  • Whisk in your water.
  • Stir to everything is combined. *Note this batter will be a little thick.
  • Place the 2 1/2 tbsp coconut oil into the 12 inch pan and place in oven. Let oil heat up for 2 minutes.
  • Take oiled pan out of oven and pour pumpkin batter into the pan. And spread to cover the whole pan.
  • Bake pumpkin socca for 25 minutes.

Here is a short video of what your pumpkin socca batter should look like:

Once pumpkin socca has come out of the oven. Let it rest for about 1-2 minutes before trying to get it out of the pan.

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Pumpkin socca out of the oven. Time to flip.

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It is a careful process because you do not want to break it ;)

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The bottom side always gets ‘more crispy’ than the top.

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Time to cut into slices

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You may eat the pumpkin socca plain or you can jazz it up some :)

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To make a swiss chard beet pumpkin hummus pumpkin socca sandwich. That is a mouth full.

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This was our dinner last night! It was fabulous!  We fell in love with the pumpkin flavored socca. Unbelievable! It was nice having a sweet bread with savory filling. We do plan on making this again here soon — it was that good!!!


Our bakery, Twin Cakes Bakery online is offering a Columbus Day Sale starting today and ending Friday, Oct. 15. The sale is 20% off any orders over $40. To get the coupon code remember to follow us on twitter or Facebook. Plus to stay up-to-date with the latest happenings.

Plus we are now offering free shipping on all orders over $75. We had such success with that offer last time we did it, that we decided to make it standard :)

Happy shopping. Thanks again for everyone’s continued support!!!!

Till next time,

Pure2raw Twins

{ 32 comments… read them below or add one }

Joi October 11, 2010 at 6:46 am

All this talk about pumpkin SOCCA and pumpkin pudding, make me want pumpkin flavored something! Sounds Great!

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Alex October 11, 2010 at 7:23 am

This looks so good! I have a half-used can of pumpkin in the fridge, so I know what I’m going to do now ;)

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melissa @ the delicate place October 11, 2010 at 7:36 am

yum! i had an emergency pumpkin run last night when i had a so delicious vanilla ice cream craving haha. the 2 mixed together are heavenly! i see you guys are doing bodyrock workouts. i do those sometimes as well-WICKED hard non?

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Anna @ Newlywed, Newly Veg October 11, 2010 at 7:37 am

I love how beautiful and golden it gets!! Can’t wait to peruse the shop…I DO love a sale ;-)

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Sarena (The Non-Dairy Queen) October 11, 2010 at 8:50 am

Ladies, it looks delicious! I am sadly out of chickpea flour and am missing it since I use it in almost everything! The pumpkin socca looks perfect! I hope you both have a great day!

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Katie October 11, 2010 at 10:03 am

Of all your socca recipes, this one is calling to me the most. Maybe because it’s pumpkin week at my blog!

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Pure2 October 11, 2010 at 1:01 pm

Katie – oh yes it is pumpkin week over here too, haha!!

Ela October 11, 2010 at 11:39 am

What a great idea with the pumpkin socca! I guess that means you could use mashed bananas or applesauce as well for some different flavors.

Have you ever tried making it starting with whole, cooked beans and pureeing? (I made black bean brownies once and thought they were to die for).

love
Ela

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Pure2 October 11, 2010 at 12:59 pm

Ela – we have not tried any other puree, but we are just now starting to experiment with our socca recipes, but I would think bananas or applesauce would do okay. Yes we have tried making socca from whole beans and pureeing, and it did not turn out. We will have to try again ; )

Eimear Rose October 11, 2010 at 12:03 pm

Delicious! I made a pumpkin cake for dinner tonight too

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Christine (The Raw Project) October 11, 2010 at 12:43 pm

Wow, this looks wonderful, I’ve got to try it! Thanks! I haven’t tried chickpea flour, but need to grab it on my next Whole Foods trip.

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Pure2 October 11, 2010 at 1:01 pm

Christine – we used to not really like chickpea until this past spring when Lori went to France and had socca. Now we always have garbanzo bean flour on hand!!

hihorosie October 11, 2010 at 2:12 pm

Okay, so I’m a little slow in blog catchup (what else is new?) but love the little tweaks you’ve done with your blog. It’s looking better than ever! :) And of course, you’d do a pumpkin socca! ha ha! Looks great too. One I would love!

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MarathonVal October 11, 2010 at 4:58 pm

Ok, I haven’t made socca yet (though I have wanted to many times) but I am confident that this is definitely going to be the one that I finally make. Love the idea of pumpkin socca!!

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Kenzie (Healthy Purpose) October 11, 2010 at 5:25 pm

this is great! i need to buy some pumpkin and make putting and socca!

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Jolene (www.everydayfoodie.ca) October 11, 2010 at 6:42 pm

I had never heard of socca before this! Cool!!!!

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Casey October 12, 2010 at 3:32 am

Hi ladies!

This recipe looks totally divine! I have been reading through your blog and recipes lately and love them! Thank you for sharing :)

Casey

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Pure2 October 12, 2010 at 6:11 am

Thanks Casey! I am glad you are enjoying everything!

Gabriela @ Une Vie Saine October 12, 2010 at 5:10 am

OMG I love this. I’ve been dying to try your socca for ages now, but the addition of pumpkin really puts it over the edge!!

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Pure2 October 12, 2010 at 6:12 am

Gabriela haha! You are so cute! Yes the pumpkin was a nice addition this time of the year especially, haha xoxo

Kelsey @ CleanTeenKelsey October 19, 2010 at 10:10 am

Does this HAVE to be made with chickpea flour, or can I use whole wheat? :)

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Pure2 October 19, 2010 at 11:01 am

Kelsey, socca is supposed to be done with chickpea flour to be the original way it was made. The chickpeas are what provide it with great pancake/bread like texture and flavor. I am not sure how well it would turn out with whole wheat flour. If you do not have chickpea flour, I would try maybe using another bean or lentils. I have not played around with anything different yet so I am not sure how others would turn out. Sorry. Good luck!

Beth November 15, 2010 at 11:30 am

I made this recipe, but used Bob’s Red Mill All-Purpose Gluten Free flour (primarily garbanzo bean based). It was great when it first came out of the oven, but once it cooled, it was almost gummy. Note to self: When making socca, use garbanzo bean flour. :)

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Laura January 24, 2011 at 8:11 am

Made this yesterday – the jury is still out. I’ve never had anything made with garbanzo bean flour, so maybe it is just an acquired taste…however, I was expecting it to be more “pumpkinny.” LOL – not a word!! It was SOOOO easy though – so am still going to experiment. Thanks for the great website and recipes!

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Pure2 January 24, 2011 at 9:36 am

Laura – yes you have to like the taste of garbanzo beans :) You can up the spices to help too.

Kathryn February 19, 2011 at 11:20 am

You know, this is my special Saturday treat. I absolutely love it! And I don’t even do anything with it other than enjoy with a cup of chai and (maybe) a little steamed spinach. I am totally hooked! Thanks!

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Pure2 February 19, 2011 at 11:52 am

Kathryn so glad to hear it. :)

Kirstin October 23, 2011 at 1:45 pm

Just made the pumpkin socca (my first time makeing socca). YUM! Was a little bummed that it stuck to my pan though. I lost some of the crunchy goodness trying to get it un-stuck. What kind of pan do you use to bake it in? I used a le creuset skillet.

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Meg October 23, 2011 at 7:06 pm

oh wow :D I think I have enough pumpkin left to make this :D
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anastasia@healthymamainfo.com December 14, 2011 at 12:26 pm

Looks very good! It’s gonna be my first experience making socca,, so wish me good luck!
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Laura January 24, 2011 at 1:48 pm

Actually, had them again today after they sat overnight. Delicious!!! I think the flavors set a bit more after they cooled. I do like garbanzo beans…so maybe I just needed a fresh palate! Good stuff – thanks!! :)

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Pure2 January 24, 2011 at 3:20 pm

haha glad to hear it Laura, I am glad you liked it :)

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