Socca, or farinata, is one of my favorite things to make these days.  It’s made from just a handful of ingredients, it’s grain-free and gluten-free, and best of all it’s unbelievably tasty!  Socca serves as a nice appetizer, alongside soup or salad, or all by itself.

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SOCCA

vegan, gluten free, grain free, dairy free

Recipe adapted from Mark Bittman

INGREDIENTS

  • 1 cup chickpea flour (I used Bob’s Red Mill)
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 cup water, lukewarm
  • ½ large yellow onion, thinly sliced
  • fresh rosemary, minced
  • olive oil

DIRECTIONS

  • Preheat oven to 450 degrees F.
  • Place a cast-iron skillet in the oven, or other circular baking dish (a socca pan or pie pan could also work).
  • In a mixing bowl, whisk together chickpea flour, salt and pepper. Continue whisking and slowly incorporate lukewarm water and small amount of olive oil (if desired).
  • Mix ingredients until batter is thick and smooth.
  • Cover batter and let sit until ready to bake.
  • Once oven is preheated, carefully (using an oven mitt) remove skillet/pan from oven. Add olive oil to coat the base (a must if you’re using a cast-iron skillet).
  • Place onion in oiled skillet/pan, stir and place back in the oven for about 6-8 minutes, or until onions are translucent and caramelized.
  • Once onions are cooked, carefully remove skillet/pan from oven. Toss rosemary with onions and stir into batter.
  • Transfer socca batter into skillet/pan and cook for about 10-12 minutes, or until edges brown and center is firm.
  • To lightly brown the top, carefully remove from heat, brush with olive oil and set under broiler (on high) for a couple minutes. Be careful not to burn.
  • Cut socca into even slivers, and serve hot and fresh. Enjoy!

 

Thrive on,

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Saturday 4/16/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Michelle – Down N Dirty 

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – HIIT Reps