I had never heard of socca (aka farinata) before, but apparently it is a popular culinary delight in Italy and France. Socca is typically made with chickpea/garbanzo bean flour (or besan) and baked in a skillet. However, this recipe calls for some buckwheat flour, plump raisins, cinnamon, and shredded coconut! Whooaaa!!
This "bread" is awesome topped with some pumpkin butter (see photo below)!
- 3/4 cup chickpea flour
- 1/2 cup buckwheat flour (I used Arrowhead mills, but in all honesty I don't like the taste of it much)
- 1/4 tsp. salt
- 1 Tbsp. sucanat
- 1 cup water
- 2 tsp. cinnamon (or more, if desired)
- 2 Tbsp. coconut oil, melted
- 1/4 cup raisins (dried cherries would be good too!)
- 1/4 cup unsweetened shredded coconut
Mmmm... pumpkin butter.
- Preheat oven to 375 degrees F.
- In a large bowl, combine all ingredients and stir well.
- Grease a 9x9 square pan (I just greased it with some coconut oil)
- Bake for about 35 minutes.