Sweet Socca with Strawberries
Socca is a crisp flatbread made of chickpea flour that’s popular in Nice, France. It’s usually savory and served as an appetizer with wine, but I like to enjoy it with sweet toppings, like chocolate spread and fruit. Note: Use organic ingredients whenever possible.
- 1 cup chickpea flour (garbanzo flour)
- ¼ teaspoon sea salt
- 1 cup room temperature water
- 2 tablespoon sunflower seed oil
- 1/3 cup chocolate spread (such as Soom Chocolate Sweet Tahini Halva Spread)
- 1 cup sliced strawberries
- ½ cup mint leaves, thinly sliced
- Preheat oven to 450 degrees. Place a 9-inch cast-iron skillet in the oven to preheat.
- In a medium bowl, whisk together the chickpea flour and salt. Slowly add the water, whisking continuously until mixture is smooth. When oven has reached 450 degrees, whisk the sunflower seed oil into the chickpea flour mixture.
- Carefully remove the hot skillet from the oven and quickly pour the chickpea batter into the skillet. Return the skillet to the oven and bake for 5 minutes. Lower the oven temperature to 325 degrees and continue to bake for 25 to 30 minutes. The socca is ready when it is firm and the edges are starting to brown. Remove from the oven and allow to cool for 10 minutes.
- Prepare the toppings while the socca cools. Gently stir the chocolate spread until it is soft and spreadable. Wash and slice the strawberries and mint.
- Once the socca has cooled for 10 minutes, spread the seed butter over the top, leaving an uncovered edge. Top with sliced strawberries and sprinkle with sliced mint. Cut into wedges and serve immediately.