New Socca Creation

by Lori and Michelle on February 20, 2011

Hello luvs,

Today we have a special recipe for you. We got today’s socca recipe inspiration from our friend Ashley who just made a version of our beloved socca and her amazing buckwheat bakes (check out her recipe tab for all her bakes) combined!

Once I saw it I knew we had to give it a try with our little twist on it.

You can click here for Ashley’s originial recipe.

Here is what we did :)

Socca Carob Bread (gluten-free, vegan, soy-free, sugar free)


  • 3/4 cup sprouted garbanzo bean flour
  • 1/2 cup whole buckwheat groats (soaked and rinsed)
  • 1/4 tsp sea salt
  • 1 tsp xylitol
  • 1 cup + 1/3 cup water
  • 2 tsp cinnamon
  • 2 tbsp carob flour
  • 3 tbsp coconut oil for the pan


  • Heat oven t0 375 degrees.
  • Place all ingredients into a blender and blend till well combined.
  • Place the 3 tbsp coconut oil in your 7 inch baking dish and place pan in warm oven to melt.
  • Remove from hot oven and pour your socca batter into hot oiled pan and place back into oven.
  • Cook for about 30 minutes.
  • Let slightly cool before flipping out of pan.

Than enjoy!

We love how Ashley did this as square shape! Brilliant!!! Thanks again Ashley for creating this amazing dish :) We LOVE IT!!! We really enjoyed having our socca this thick and square shape. When we create our socca’s with different shapes (burgers, donuts) it really helps us feel like we are having something new.

We devoured this socca carob bread in a few minutes ;)

Lori and I are already anxious to go make this again. Oh Ashley the creations we could make together in the kitchen!!

Till next time,


{ 34 comments… read them below or add one }

Katie February 20, 2011 at 10:53 am

Wow this looks amazing!!!!! I love how thick it is and I bet its yummy as ever !!! I know you said it was and obviously if its all gone then success : )

Where do I get buckwheat groats?!

Ashley is amazing and her recipes all look amazing as so do yours ; )

Have a great day! Thanks for sharing more socca goodness!!!

Thanks Ashley too for sharing it so everyone can make your version and the twins version ; )

Now I got garbanzo flour JUST yesterday, now I need buckwheat groats, baby steps , lol, Im getting there : )

Sarena (The Non-Dairy Queen) February 20, 2011 at 11:09 am

I saw her flat bread and the bake she made with my coconut cream…both looked unbelievable! She has some pretty amazing stuff going on in her kitchen! Yours looks delicious too!

lindsay February 20, 2011 at 11:14 am

you guys need to make a socca cookbook! So many ways to make it. All amazing!

Natalia - a side of simple February 20, 2011 at 11:17 am

Socca AND carob? Can’t wait to try this one out! Thanks, as always, for sharing!

Pure2 February 20, 2011 at 11:28 am

Katie – most health food stores, like Whole Foods should sell raw buckwheat groats. Yes baby steps :) Have fun making socca!

Pure2 February 20, 2011 at 11:29 am

Sarena – thank you, and yes Ashley does! Now we have to try your coconut cream! We do make a similar version already :)

Pure2 February 20, 2011 at 11:29 am

Lindsay – we are working on one :) with a lot more ideas in it

Pure2 February 20, 2011 at 11:30 am

Natalia – your welcome!! yes great combo!

Alex February 20, 2011 at 12:20 pm

Yum! this looks so good. I just need some carob…

Mama Pea February 20, 2011 at 1:14 pm

Oh yum. That Ashley…always thinking.

Hope you ladies are having a good Sunday!

Pure2 February 20, 2011 at 2:06 pm

Thanks Mama Pea same to you! And congrat again with your book, so excited to see it!!!

Pure2 February 20, 2011 at 2:07 pm

Alex thanks, and we have been enjoying lots of carob lately, we are really enjoying the flavor!

jenny February 20, 2011 at 2:18 pm

carob flour? where do you get such a thing?

Lauren February 20, 2011 at 2:22 pm

You bring soccer to a whole new level! Hehe!

bitt of raw February 20, 2011 at 2:22 pm

yum! I’d probably make this was real chocolate but I’m sure it would be delicious!

MarathonVal February 20, 2011 at 2:46 pm

I love your traditional way to make them in a frying pan because I enjoy that yummy friend flavor… but this looks delicious too!

Pure2 February 20, 2011 at 3:03 pm

Jenny, most health foods stores sell carob, though it is roasted not raw, if you want true raw carob only a few places online sell it.

Pure2 February 20, 2011 at 3:03 pm

Aww thanks Lauren!!!!

Pure2 February 20, 2011 at 3:03 pm

Yes Bitt I bet it would be great with chocolate we are just trying to cut back on our chocolate intake.

Pure2 February 20, 2011 at 3:04 pm

Val, we like to make it both ways, in the skillet and the oven. It varies almost every time we make it, haha

Ela February 20, 2011 at 3:08 pm

That looks and sounds so yummy! I like the square and thickness also–and I bet the buckwheat gives it a comforting chewiness.

So you’re playing with xylitol–how are you liking it?

Pure2 February 20, 2011 at 3:59 pm

yes Ela we are, and so far our bodies really seems to like xylitol!

Ashley February 20, 2011 at 4:29 pm

Wow!! This looks incredible!!

Pure2 February 20, 2011 at 6:29 pm

Ashley – thank you!! it was incredible :)

Megan @ Healthy Hoggin February 20, 2011 at 6:46 pm

Okay, my mom has garbanzo bean flour in her pantry, so we’re trying socca this week!! I’m so excited! Adding carob is GENIUS!!

Brandae February 20, 2011 at 8:22 pm

I made this tonight with agave and raw honey instead of xylitol and added shredded unsweetened coconut. Yum!! Topped my wedge with homemade coconut butter and a sprinkling of the dairy-free Enjoy Life mini chocolate chips. What a treat! Thank you!

Brandae February 20, 2011 at 8:25 pm

I made this tonight with all garbanzo-fava flour, agave and raw honey instead of xylitol and added shredded unsweetened coconut. Yum!! Topped my wedge with homemade coconut butter and a sprinkling of the dairy-free Enjoy Life mini chocolate chips. What a treat! Thank you!

Pure2 February 20, 2011 at 8:56 pm

Brandae – that sounds wonderful! I am so glad you enjoyed it!

Lisa February 21, 2011 at 3:57 am

This socca looks fabulous! I just found your blog recently, but I have to say, I feel like I’m reading many of my own thoughts—with the ingredients you use that are my faves…buckwheat groats, avocados, chickpeas, fermented stuff…great minds think alike! Can’t wait to read more.
I grew up in a town that has a buckwheat mill (we had “the buckwheat festival” every year!), and I get buckwheat products by the wagon load it seems! I’m a huge fan of the benefits/attributes.
Have a fab day :)

Kristina @ life as Kristina February 21, 2011 at 5:23 am

Mmm…I need to start trying ALL your socca recipes on here-i make mine really thing (to make more of course) i’ll have to try making it thicker!

Pure2 February 21, 2011 at 6:44 am

Lisa – yes great minds do think alike :)

hihorosie February 21, 2011 at 9:07 am

How awesome! Nothing better than drawing inspiration from one another. The socca looks great. And I love the use of a square baking pan.

GABS March 6, 2011 at 10:54 am

Is that carob flour or carob powder? Or are they the same thing??

Also, I made the plain socca recipe with lemon juice and it was like a little lemon bar, sort of!

Pure2 March 6, 2011 at 11:34 am

Gabs adding lemon sounds amazing. Carob powder and flour are the same thing.

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