it has been a long time since we have made our beloved socca. we took a little break from eating socca since we were eating it like crazy. and we have noticed that our bodies do not do well with a lot of garbanzo beans. luckily for us socca can be made with other legumes and grains.
these pumpkin flavored lentil socca muffins (as we like to call them) are delicious
these socca muffins are naturally gluten-free and vegan. and a-m-a-z-i-n-g. especially with the extra toppings!
the toppings are extra bonus . not needed for this socca recipe. these little dense muffins are great on their own. the lentils due have a little strong flavor so not really bold pumpkin flavor. but still nice overall!
pumpkin lentil socca muffin topped with a chocolate sauce
pumpkin lentil socca muffin topped with our easy pumpkin butter and cacao nibs
do we need to say more how over the top perfect these socca muffins were
just in case we shall share more pictures. why? because we can and because we took a lot.
and so satisfying. what else could you ask for, right?
ok maybe the recipe.
pure2raw recipe: pumpkin lentil socca muffins
inspired by our original pumpkin socca
prep-time: 5-10 minutes
bake- time: 30 minutes
tools needed: muffin pan
makes about 9-10 socca muffins
- 1 1/4 cup water
- 1 cup lentil flour (made from whole lentils ground into flour in blender)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 cup pumpkin puree (can be from canned or fresh pumpkin)
- 1-2 tablespoons olive oil
pre-heat oven to 375 degrees.
*to make lentil flour: place whole lentils into a vita-mix or any blender. and blend till whole lentils become flour
grab a large bowl and measure out 1 cup of your homemade lentil flour and place into bowl. next add in your sea salt, cinnamon, and pumpkin puree. begin to stir. then slowly add in your water. stir till everything is combined.
grab your muffin pan and a 1/2 teaspoon measuring spoon and place 1/2 teaspoon worth of olive oil into each muffin pan.we got 10 muffins.
place oiled muffin pan into hot oven for 2-3 minutes. remove from oven and scoop your pumpkin lentil socca batter into each muffin liner. we used a cookie/ice cream scooper into each one.
place socca filled muffin pan bake into hot oven and make for 30 minutes. remove from oven and let cool for 1-2 minutes before removing socca muffins from pan.
may enjoy them plain or add ‘fun’ toppings.
gluten-free pumpkin lentil socca muffins that are sure to satisfy any craving.
Michelle taking some Instagram and facebook photos. a little behind the scenes action here
time to go dream of more socca ideas.
we are still working on our socca cookbook, we apologize for taking so long with it. just hard to find the time, promise we shall have it up soon. this recipe gave us the little motivation we needed to finish it.
Twins Question: what topping would you put on your pumpkin lentil socca muffins?
till next time,