Thanks everyone for the support of me going back to school!
Remember when we mentioned that we are going to test out some other versions of socca.
Well we finally got around to making a raw version per readers request.
Not perfect…going to be a work in progress. We were not sure exactly how to go about doing a raw version of socca. But we were up to the challenge.
As much I love raw foods (and always will), I do think socca is one think I will continue to eat cooked. But for those of you who asked us to make it, here is what we did:
Pure2raw recipe: Raw Socca (raw, gluten-free, sugar-free, vegan)
Ingredients:
- 1 cup of sprouted garbanzo flour (grind sprouted chickpeas in vita-mix blender to make flour)
- About 1/2 cup water
- 1 tbsp olive oil
- sprinkle of sea salt
Directions:
Mix in bowl. Makes a thick batter. (we thought for a raw version a thicker batter would be before than a liquid one, maybe we were wrong)
Spread onto dehydrator sheet.
Dehydrate for a 5 hours.
Result of first time making raw dehydrated socca:
It was a little dry and too crispy for us. Flavor was alright. It had a strong garbanzo bean flavor and the texture was different than cooked one (but that is to be expected sometimes with raw foods)
We ended up brushing some more olive oil on the top and bottom plus a sprinkle of more sea salt on top.
Lori thought it was okay. I did not like it that much.
Not quite like yummy baked socca!
What do you think?
If and when we attempt raw socca again here are some changes we would do:
- do not dehydrate for so long, just an hour or two (if we kept batter thick)
- add more olive oil to batter, maybe try a more liquid batter and no so thick
- add some flavors like cumin or rosemary
What are your thoughts? Suggestions?
Till next time,
Michelle
{ 16 comments… read them below or add one }
The raw socca looks awesome and I need to get reacquainted w/ my dehydrator this winter!
As for going back to school..awesome! I am a lifelong learner and have degrees and certificates in everything from psych to real estate to lactation. Learning is a gift..and glad you are going back!
As for posting schedules and your comment to me about 2x a day posting, 1x, none, etc based on your own schedules…yep, it’s always a juggling act, isnt it!
Yes Averie it is, haha!! Thanks for your continued support.
I have no clue when it comes to dehydrating. I want to learn more about it, but I am with you two, socca is good like it is. It has an unbelievable texture, so that would really be hard to achieve when you dehydrate it.
I was that reader who asked you about raw socca the other month.
I’m so glad you remembered my request! When I saw your teaser pic last night, I was so hoping that was gonna be raw socca.
Your version looks much better than when I tried (and got my big flat flop!). I’m going to give it another try following your directions and suggestions. I’ll let you know how it goes!
I think I’m going to come to the same conclusion as you—that nothing compares the the real cooked socca….but I think it can be a treat in its own raw way.
Thanks for remembering!
Deb – of course we remembered!! Yes try it out and let us know what you think.
Maybe try using coconut oil instead of some of the water? Seems like that would keep it a bit more moist (ewwww) in the dehydrator.
Thanks girls for posting this
Really appreciate it !
Happy Holidays !
No problem Steph, we hope to play around with it some more one day.
Just read your last post- yay for going back to school!! I have a feeling it will be worth it
Gabriela – thank you!!!
oh YUM! I have got to catch up on your wonderful blog! I want a dehydrator.. I feel like I would get great use out of it! love you girls and you are AWESOME! thanks for your commenting!
Katie – thanks girl!! love ya too
These look fantastic!!! What kind of dehydrator do you have??
wow! that sounds super intriguing.. seeing as its raw! I totally do not have a dehydrator though.. so I think I’ll stick to the non-raw version!
Great thing to try out! I think that with sprouted chickpeas, even ground and dehydrated, they’re going to have a starchier taste than cooked chickpeas and that might be hard to get over (also maybe harder on the tummy). I might be tempted to try with sprouted lentils instead. But with either one, I agree with you on more olive oil, maybe more salt (like you added this time too), and maybe try a thinner batter and longer dehydration because maybe it ended up dry because of the thick batter?
love
Ela
This looks very interesting and reminds me that I’ve been neglecting my dehydrator lately. What a great idea to create a raw version and I’m tempted to sprout garbanzo beans now.