plantain socca recipe (egg-free)

Hello luvs!

Told you guys that we were working on an egg-free version of our favorite plantain bread recipe. As we got to thinking about what to do… socca came to our mind.

It has been several months since we have enjoyed our dear socca. We stopped eating beans and legumes late last year and so far we have been doing very well without them in our diet. But we admit we sometimes miss our socca.

legume free paleo socca

Socca was just a super easy recipe to make up that was only made from one main ingredient – garbanzo bean flour. Along with sea salt and oil.

We thought substituting the garbanzo bean flour with plantains to create a new version of socca flatbread that is legume-free. As well as egg-free.

If you are new to what socca is …. look here for more details.

garbanzo bean free grain free socca

Now we made it one time and it was good. A tad too oily. But delicious.

Next time we just reduced the amount of oil to cook socca in and it worked! And we have been loving it for post-workout carb source and snack!

plantain socca slices 2

Now we can have our quick grab-n-go healthy flatbread again in our life :)

And for those looking for a grain-free and egg-free easy flatbread recipe with a few ingredients this is the recipe for you!

plantain socca slices

We hope you guys enjoy our new socca creation with plantains.

One thing to note about this socca recipe – it seems to work the best with green plantains. Ones that are not really ripe yet and are more starchy!

Plantains are a great source of carbs and natural sugars that our bodies seem to be liking.  Plantains have B-complex vitamins, vitamin A and C; as well as has some minerals like iron, magnesium, and phosphorous. Plantains also contain potassium. So we adore that they contain some vitamins and minerals and providing us with a great source of carbs (and sugar).

plantain socca recipe (egg-free, grain-free, paleo, gluten-free, nut-free)

plantain socca recipe (egg-free, grain-free, paleo, gluten-free, nut-free)

Ingredients

  • 1 large green plantain (about 7oz)
  • 1/2 cup water
  • 1 tablespoon coconut oil or ghee
  • 1/2-1 teaspoon sea salt (depends on salty you like things)

Directions

  1. Pre-heat your oven to 375 degrees.
  2. Get a 8 or 10 inch pan.
  3. Place 1 tablespoon coconut oil in pan.
  4. Peel your green plantain. Cut into slices and toss into your vitamix blender or any blender.
  5. Next add in your water.
  6. Blend.
  7. Next add in your sea salt.
  8. Continue to blend till smooth.
  9. Place your oiled pan into hot oven for a few minutes to get warm.
  10. Remove pan from oven and pour in your plantain socca batter.
  11. Place pan back into oven and bake for about 20-25 minutes.
  12. Let cool a little before removing from pan.
  13. Slice and enjoy!
http://purelytwins.com/2013/05/31/plantain-socca-recipe-egg-free/

Let us know if you make this plantain socca and if you do something creative with it!

We hope you guys have an excellent FRIDAY!

Twins question: Plantain socca anyone?  What would you top your socca with?

till next time,

xoxo

purelytwins

34 Responses to plantain socca recipe (egg-free)

  1. Thank you for posting this recipe! I’m crossing my fingers I’ll get the go-ahead on bananas/plantains next week, this looks so good!
    Christa @ Edible Balance recently posted..Food elimination is almost done, so what happens now?My Profile

  2. chris says:

    Cool! What is the texture of the plantain when blended? How thick is the batter?

    I am wondering if a zucchini or maybe cauliflower can replace the plantain for a sugar free version. Maybe pumpkin, turnip, or sweet potato.

    Hmmmm….

  3. Lisa says:

    Yay egg free recipe! Pumped about this, since I adore socca but lately have found chickpeas a little harsh on my system.
    Now, I just need to get some plantains! I once made the mistake of thinking they were bananas (when I was about 13) and they definitely are not haha but I do love them cooked! Or in savory dishes.
    Lisa recently posted..Coffee Talk and Cherry Avocado PuddingMy Profile

  4. This is an awesome idea! :)
    Chef Amber Shea recently posted..Review + GIVEAWAY: Califia Farms almondmilksMy Profile

  5. Looks delicious. I love using plantains and bananas in recipes. I think we go through close to a dozen per week between my hubs and I. I wonder how it would be with avocado? Possible??

    Thanks ladies!
    Taylor @ Liftingrevolution.com recently posted..Friendly Friday: Summer Time Smoothie Edition & Cherry Lemonade Shake RecipeMy Profile

  6. Elisabeth says:

    I love socca! In fact, I just had some for dinner tonight along with sautéed squash and spinach and a watermelon, basil, and mint salad. Thankfully, I don’t have much trouble digesting beans, but I am open to trying flatbreads of any kind. They are such a fun way to experiment in the kitchen! Who knew that you could make socca with plantains? Plantains are one of my favorite foods, so thank you for this recipe, girls! I just know that I will be making it a lot!

  7. zosia says:

    I’m super psyched about this recipe.
    I just bought a plantain and was hoping it would be used in an egg-free bread/socca recipe!

    Could you just please tell me whether the 7 oz of plantain used in this recipe is BEFORE of AFTER peeling? (and I apply this question to all your recipes that include plantains)

    Thanks so much and have a wonderful weekend.

  8. Shel says:

    How many servings does this recipe yield?

  9. Stephanie says:

    Hi girls! Excited about this recipe. Question, usually plantain is best eaten when the skin is black (ripe). Just wondering why you choose to use it green. Does it have to do with texture or taste? Just wondering! Thankful for you!

    • purelytwins says:

      You can eat plantains if they are ripe or not, the more green ones (from our research and findings) is that they are more starchy and less sweet like a banana. We like enjoying all types of ripeness of them, just figure out what ones work better in recipes and what ones our bodies like body, more start or more sweet :)

  10. Kathleen says:

    Dominican born girl here. Plantains or platanos as we call them are a major part of the Dominican diet. You are correct that they are eaten green and yellow/black. Most Dominicans like both but I dislike the ripe kind and only eaten the green. I am highly intrigued by your platano recipes but also skeptical since I have only eaten them Dominican style; I.e., boiled, mashed, fried (all delicious and scrumptious applications btw). I will have to give these a try. I too am on a low fodmaps diet and am trying to heal my gut. I am currently on a grain free, starchy veggie and sugar free vegan except for farm fresh local eggs. I know that starchy veggies like sweet potato and potatoes do not agree with me. Banana is one of my worst offenders and even the smallest bit makes me nauseous, shaky and have indigestion. I never really recognized my gut symptoms as such and so I will have to try green plantain and test it out. I wonder if it is thought to feed gut bacteria as well since it is so starchy.

    http://www.charlesgantmd.com/articles/Healing-GI-Tract.pdf

    I have followed your blog for years and have also tried all different diets in hopes of healing. I went 4 days with perfect eating and majorly screwed up tonight after making all of my own food to bring to a party and doing so well. I ate 3 vegan spelt cupcakes, one with sugary vegan icing and chocolate chips. I also ate half a bag of BBQ sweet potato chips covered in fodmaps, and almond milk ice cream filled with sugar and tons of other ingredients I am sure my gut hated. I was up all night with major acid reflux, threw up everything I ate, was on the toilet for an hour and cannot sleep now. Totally not worth it. I hate how my hubby can eat 3 bagels with cc and feel great. My gut is so sick and I need to just heal already. I had my first colonic on Wednesday and I hope I have not screwed things up by this set back. I feel so stupid and ashamed of myself.

    • purelytwins says:

      Kathleen do not feel ashamed!! it happens to us too, so move on and stay positive!! We hope your body likes plantains again, but keep doing what you are doing. Sounds like you are listening to your body, keep it up!

  11. Brooke says:

    Hi Ladies! My vegan socca came out a little gummy in the middle…not as cooked. Should I have spread the batter out a bit thinner? I also made it in a pan so, maybe that was my first problem.

    • purelytwins says:

      well that might help, the vegan plantain socca does come out a little gummy sometimes, we have not figured out why yet. but maybe try spreading it thinner and see if that helps.

  12. Carolyn says:

    Ladies….totally obsessed with these….trying to add in starches and have had nothing but difficulties with everything I have tried except plantains. I never would have thought to use them without your suggestions. I have been doing 1 plantain, 1/2 cup of chia gel, sea salt and cinnamon/ginger….heaven!!! Thank you…thank you….thank you!

  13. Mimi says:

    YUM!
    Have just discovered plantains.
    Made the eggless and topped it with ghee sauteed garlic spinach. Yum!

  14. April says:

    Wow this looks incredible! How do you store leftovers? Thanks!

  15. Maggie K says:

    Hi Michelle and Lori! I love all of your plantain recipes. I was wondering whether this recipe could be used as a pie crust? Thanks in advance!

    Maggie

  16. Joy Roxborough says:

    do you reckon this will work with green bananas instead of plantains if I don’t have plantains at the moment?

    • purelytwins says:

      don’t think it would work with bananas, as they are too wet and not very starchy like plantains, we suggest making regular socca with garbanzo bean flour.

      • Joy Roxborough says:

        oops! i made it with a half ripe plantain. It was nasty! LOL. You did say green plantain. I better do what you say next time. I will try again with green. This came out mushy in middle and the flavour was not nice at all.

  17. […] with a failed attempt at plantain socca. I can only blame myself for that one; the pan was too big, the plantain was a bit small, and a […]

  18. Sarah says:

    The flavor is wonderful, however, I had a dish with the consistency of sweet potato casserole. I think it was too oily as I substituted vegetable oil for the coconut oil (allergies to all nuts including coconut). I like flat breads so I will try less oil next time. Thank you for sharing your recipe.

  19. […] Grain Free Option – Plantain Bread. The original recipe is from Purely Twins. We just add in a scoop of protein powder or almond meal thicken it. Or we will add an egg to make […]

  20. Dalia says:

    I finally tried these tonight, and while I thought the flavor was good, it stuck to my cake pan – and the parts I was able to scrape up were great and crunchy on the edges but really gummy in the middle. Any thoughts on what might have gone wrong? My plantain was green enough to be impossible to peel, and I used an 8-inch cake pan.

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