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.
Eee…excited for this socca recipe!
As I’ve been obsessed with recreating socca without chickpea flour. Now I can’t wait to experiment with the plantains I just bought.
I love your creativity, and also the fact that you two have seriously brought plantain love to the blog world 😉
Ha! I saw ‘Purely Fitters’, and read it as purely fritters…thinking fritter recipe! Ha ha. I still have not tried a single plantain recipe, but I must!
haha too funny 🙂
Love it, sounds great. I made the normal plantain bread yesterday for my mom and husband and they both loved it! My favorite topper… homemade nut butter! And a drizzle of honey.
You girls were genius in creating a bread that worked for being gluten free and grain free. So I have tried mine 2 ways: plantain bread sliced and toasted with St. Dalfour’s fruit preserves and another time with goat cheese, celtic sea salt and cracked pepper.
I do have one question though do the more green plantains create a less sweet/plantain flavor? I am asking because I have only purchased yellow ones and I feel sometimes they maybe too sweet for a more savory topping.
Thanks for sharing the marshmallow video I’ve tried the sugar-free stevia ones 3 times and they have all been flops I will try again with this video.
Yes the green plantains are less sweet 🙂
YUM! This is so clever! What a delicious way to use plantains 🙂
thanks Liz, we try 😉 xoxo
Hmm so interesting! I never thought of using plantain in recipes besides just grilling them or caramelizing them.
This socca looks so good! I would put almond butter on it because I am completely obsessed with almond butter right now 😉 I am looking forward to my Mom’s guacamole that she made today for a family friend party and I’m looking forward to some nice California weather and going for a long jog this weekend. Have a great one!
The Caribbean girl in me loves that you love plantains :). I practically grew up on them!
Quiet weekend this weekend for a change, though some friends have just moved house and plan on having a few people around for some margaritas on their new patio Saturday night – can’t think of anything better!
I think the flat bread would go perfectly with some hummus or almond butter 🙂 this weekend I’m looking forward to getting some solid work done on my blog and staying in and watching movies (it’s been raining here in Australia all week!). I’ll also go for an early morning run along the beach. Thanks L & M x
Up until I started reading some of these blogs as recommended by my sister, I’d never even heard of a socca, but your recipes and that flatbread looks amazing! Would be a great alternative to bread! Now if only I can hunt down plantains here in australia!
Glad my sister directed me to this blog! Cheers!
Thank you for this! Before cutting out legumes I loved your chickpea socca recipes – this is instantly my new favourite flatbread. 🙂 I’m thinking this will be really versatile and it might make a nice base for some pizza-style toppings too, although it’s delicious just as it is. I spread mine with a little bit of grass-fed butter and only just managed to stop at eating half!
Just made this! It’s really good!
so happy to hear it Lauren!! xoxo
Thank you so much for sharing this recipe. I made my first batch and I’m more than pleased. I spread some honey goat cheese and cinnamon on mine and it was divine!! Any tips on how to get it really thin on the cookie sheet? My batch came out thicker than yours pictured. The batter is rather sticky but I found that keeping some coconut oil on my fingers helped.
Just made this and really enjoyed it – I’m amazed that the texture turns out so well! Thanks, ladies!
This flatbread is amazing!!!! My whole family eats paleo but my 15mo daughter is violently allergic to egg so it has been hard to find recipes to suit her needs. I’m so excited that I finally have a recipe to make cheese on toast with quesadillas etc. etc. thank you so much! And keep the egg free recipes coming!!
wahoo Gemma so happy to hear this!!!!!!!! 🙂 xoxo
do you think you could use parsnips in place of the plaintain on this recipe to mimick your new parsnip bread?
Lucia yes you could try, we have not tried it.
Just made this as a “bun” for my turkey burger and I am hooked! Today was also the first time trying plantains and now I need to buy more! Would have never thought to use them if i didn’t see your blog!! Love it! 🙂
awesome!! yay!! so happy to hear this!!! yay for plantain love 😉
Did you gals ever master an egg-free version of your plantain bread? (She asked, hopefully. 🙂 )
we are still working on it, hopefully soon!
Thanks for the update, girls! Let us know. 🙂
I used this for a pizza! It was flexible, soft, thin, and cooked through beautifully, not at all gummy or hard. The taste was stronger than my sauce and toppings could hold up to, but it reminded me of a whole wheat wrap, so I think it would be perfect for tacos and sandwich wraps.
I just discovered your plantain socca recipe on your website. As a vegan, I REALLY want to try this! Have you worked out the nutritional content yet (especially calories)? I am on a healthful eating diet, so I need to know. Also, if I eat less than the whole recipe at one time, will I be able to store the rest of the socca for another meal (if so, for how long and should I refrigerate or freeze it)?
I know that you use flax eggs to thicken some of your recipes. I have found a vegan Omega oil containing flaxseed oil. Do you think that it would retain its nutritional value if I used it in a batter and baked it (such as in your vegan plantain bread)?
All the best to you both, and thank you for giving the world these fabulous recipes!
We do not have the nutrition facts for this. Yes you can store the socca in the fridge for a few days or freezer for longer. Nutritional value will be lost if you heat the flaxseed oil.
I am on the Specific Carbohydrate Diet as prescribed by my doctor and can’t use plantains due to my diet restrictions. I am also allergic to eggs and dairy… Would this recipe work with Spotted Bananas and Avocado? Have anyone tried using them instead? If so, please let me know. Thanks so much
how does this turn out … does it harden or remain flexible, hours / days after baking? one other question … in regards to this recipe and the other plantain recipe bread that uses eggs – you mention 7-8oz plantains … is that more like 1 or 2 medium sized (large sized bananas) i don’t have a kitchen scale. thanks
It will dry out over time, but the first few days it stays flexible. 7 oz of plantains is about 2 medium thick bananas
Do you have a recipe for a paleo graham cracker?
We have a Smores cookbook with a graham cracker recipe in it.