Thanks everyone for the support of me going back to school!
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)
- 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
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)
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.
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,