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
a mix of sweet and savory just the way we like things.
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
pumpkin lentil socca muffin topped with coconut yogurt and drizzled with yacon syrup
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.
perfect healthy high fiber protein snack. if left ‘topless’ they are a great choice for a grab and go gluten-free snack.
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
Ingredients:
- 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
Directions:
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.
we topped ours with yogurt and yacon syrup, our easy pumpkin butter, or you could top with any chocolate sauce. we followed this chocolate sauce for ours.
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,
xoxo
L&M
This recipe looks amazing girls!!! Do you think I could make it with garbanzo bean flour? I wish I could use lentil, but my little blender is not strong enough!
Alex@Spoonful of Sugar Free recently posted..Sugar Free Thoughts
Alex, yes garbanzo bean flour would be just fine!
Yum– love how dense these look!
Anna @ On Anna’s Plate recently posted..Pom Crazy
thank Anna, I know love the rich dense texture of these
Socca is magical. Mufffffinnnssss
Katelyn @ Chef Katelyn recently posted..It’s genetic.
These sound so fun! Thanks for bringing the socca back. I have an opened can of pumpkin in my fridge just looking for a good use!
Heather @ Get Healthy with Heather recently posted..twice baked potatoes {secret recipe club}
I just recently found your blog, and I’m so happy I did! Your recipes look delicious and the photography is beautiful.
I’ve never tried lentil flour, but will have to give it a try. I’m assuming I can just grind my own in my vitamix?
Amanda recently posted..Easing into Monday
Amanda glad you found our blog too! welcome!!
and yes lentil flour is just done in vita-mix, we list how to do it under the directions for recipe as well
Wow, these look amazing! You girls come up with the best ideas!
Lauren recently posted..An Engaging Weekend
Thanks Lauren!!
They look so dense and filling! Plus pumpkin…you can’t go wrong.
Kaitlyn@TheTieDyeFiles recently posted..The Mindful Eating Project
I already made your nutella biscottis twice! These are so fast and easy to make and oh so tasty! Thanks again for the great recipe!
Juliane @ C’est moi à Paris recently posted..Paris elektrisiert mich
Juliane awesome! so glad to hear that you enjoy them as much as we do
These look SO delicious! I’m with Alex though, I’ll have to try them with garbanzo bean flour because my blender is very cheap and can barely blend my smoothies. Lentils might be a long shot for the poor thing haha
Brittany @ Itty Bits of Balance recently posted..Bahamas Cruisin’ Recap
Your creativity with ingredients is amazing. Never would have thought to use lentil flour for a muffin! I think I’d have to go with chocolate sauce on this one. I’m a sucker for anything chocolate.
Rachel @ Eat, Learn, Discover! recently posted..Photo-ful Weekend
Yummy! I adored the original pumpkin lentil socca, and I bet they’re great as muffins–dense and delicious. I would put home-made coconut kefir on top, maybe slightly sweetened and mixed with some orange zest. Or some of that hazelnut cheese I put on the pumpkin socca!
ela recently posted..Getting Ready to Leave 2 (Challenges)–Driving Away From the Storm
Ela that sounds wonderful!
You girls introduced me to socca through your blog. Ever since I read your recipes for it, I’ve been so intrigued but scared to make it because of the flipping in the pan part! However, now with this muffin pan recipe, I think I’ll give socca a go! Thank you for sharing
Alyssa (Down To Earth) recently posted..”R-E-C-Y-C-L-E: Recycle!” A guide to the symbols.
I need socca too! I haven’t had it in a while either. I’m out of chickpea flour and the craving is driving me crazy! These sound delicious!
Sarena (The Non-Dairy Queen) recently posted..Random Weekend…
These look soo good! I would never think to use lentils, thanks for letting us know that is an option.
I think that some almond or coconut butter on top would be fabulous… : )
emma recently posted..Easy Breezy and 11.11.11 practice
You ladies are SO amazing!!! Seriously, how do you think of these things?!
Liz @ iheartvegetables recently posted..Ginger-Obsessed
the recipe is great but the photos are SPECTACULAR!!! Some of your best ever. I love them. Love the contrasts in the colors, the angles, the whole composition…beautiful!
Averie @ Love Veggies and Yoga recently posted..Peeks & Likes
thanks Averie!
What an interesting recipe…love the sweet n savory idea!!
LizAshlee recently posted..Food & Fitness Fall Transitions
These just look plain GORGEOUS. I’m loving your no sweetener recipes… even though I have yet to try one! Maybe I’ll make this one my first. Your creativity is admirable, ladies!
What color lentils did you use? I have black, green and red at home.
Elizabeth we used green lentils.
I have yet to try your infamous SOCCA and this recipe looks amazing!!! I wish you guys shot with a Canon since the Nikon is all foreign to me. Your pics are just so beautiful!!
Laury @thefitnessdish recently posted..Review: Joy Bauer’s Food Cures
What a lovely and delicious looking recipe. Love the pumpkin butter topping.
I used to make socca all the time, but I haven’t in a long while. I’ll have to give these muffins a try, especially since they’re pumpkin!
can i use the chickpea flour that i already have? these look adorable!
Liz yes you can use chickpea flour, we have a lot more recipes using it here – http://www.pure2raw.com/socca-tribute/
oh. my. these look awesome … and the photography is spectacular!
Lisa is Raw on $10 a Day (or Less) recently posted..Ghosts of Christmas rePast … Penni Shelton and RFR Raw for the Holidays!
[...] seen many sooca recipes from pure2raw, so I finally tried their pumpkin lentil socca! I was so impressed how they turned out, and cooked [...]
Just made these, but used sweet potato puree instead. SO GOOD! Thanks for the creative and easy recipe
awesome Morgan so glad to hear it! YUM
I love this idea. They look SO GOOD!
[...] has been awhile since we have done anything with lentils. So while browsing the bulk dry bins at Whole Foods a few days ago, we decided to get some lentils [...]
I tried making these last night because they looked so good, but mine ended up just tasting like lentils. Is that how they’re supposed to taste, or did I do something wrong in the baking process?
Allison yes it is majority a lentil muffin