Happy Friday luvs!!!
How is everyone doing today? Any big plans for the weekend?
We don’t have any real big plans besides farmers market, working on new videos for our Purely Fit Life home workout program, computer work (like designing our next few cookbooks, editing a lot of photos), and catching up on emails! Maybe do some yard work.
Okay onto today’s recipe. We re-made our first plantain socca.
We played around in the kitchen making a new version of plantain socca, and keeping it grain and egg free of course. We are going to refer to this one more of a flatbread.
Now with the first plantain socca it is tricky to get it just right, otherwise it can be a tad too undercooked. Although with an original socca recipe it is supposed to be a little on the moist custard side. And one reason why we have always loved socca is because it is made from just 3 ingredients. So sometimes we just deal with it being a bit more soft and custard like.
Remember socca only really works with really green plantains! You want them to be more starch!
We spread this particular socca flatbread really thin on our cookie tray. It worked great. No undercook flatbread here. Nope. It came out thin and soft like a flatbread.
We are in love with this new version.
We still managed to keep the ingredient short and simple 🙂
We felt if we added in some baking soda it would help with baking it feel more like flatbread. We also felt adding in some tahini (or a nut butter) would also help with the final texture. And we feel both did!
This new socca recipe is a lovely soft and thin flatbread. One that cooked all the way through and was not gummy.
Here is our updated ‘new’ socca recipe! We hope some of you have better luck with this new version.Print
new plantain flatbread “socca” recipe (grain-free, egg-free)
- 1 green plantain (medium-large) 6 1/2 -7oz once peeled
- 1/4 tsp baking soda
- 1 tablespoon coconut oil, liquid
- 1 tablespoon tahini (or a nut butter)
- 5 tablespoon water
- 1/4 teaspoon sea salt
- Pre-heat oven to 375 degrees.
- Place all ingredients into a blender and blend till smooth.
- Spread socca batter on a cookie sheet very thin. Makes a large rectangle shape on a cookie sheet.
- Make for about 15-18 minutes.
- Slice and enjoy.