Archive for December, 2010|Monthly archive page

Chocolate and Cinnamon Socca

It’s been a long absence from this blog. I’ve been writing the journey from where I was when I was a regular blogger to where I am now, but the details seem long and convoluted and are of probably no interest to anyone other than myself.

However, I have been in the kitchen, so I may as well share my new discoveries.


Socca? What the heck is socca?

I had never even heard of socca until I ran across this post from the Pure2Raw Twins.

Socca is a bread that you make from garbanzo bean (or chick pea) flour, which not only is gluten-free but is chock full of fiber and protein.

As I mentioned in the last post, I am in the process of sugar detox. Part of that means eating protein at every meal, including snacks.

Since I’m just as happy eating big protein-less salads and soups as I am anything else, I decided a little socca seemed in order.

I didn’t have any ground cardamon, so I subbed cinnamon.

Here it goes:

Preheat oven to 400 degrees.
Heat an iron cast skillet in the oven, with 2 1/2 Tbs coconut oil

1 cup chickpea flour (I used Bob’s Red Mill)
1/4 c. raw cacao
1 tsp. cinnamon
1 1/2 cups water
1 tsp. sea salt

Pour the batter into the center of the heated skillet and let it run out to the edges.

Bake at 400 for 25 minutes.

I sat the skillet on a rack to cool and then used a baker’s cake decorating spatula to get it out (carefully, as you want it in one piece).

I cut it into 8 wedges. It’s dense and not particularly sweet (I think that next time I might add in some stevia), but it’s a great texture for sandwiches. And I can imagine that I’ll be eating it as a good source of gluten-free, high protein, bread.

Man, if I wasn’t on that no-sugar thing, this would be awesome with a little raw almond butter and honey! But I digress…

If you’re allergic to gluten or know someone who is, I highly recommend that you check out the twins’ webpage.

I think their pumpkin socca recipe is next on my list!

I’ll be sure to keep you updated!

Post Script: Chocolate Cinnamon Socca is phenomenal as a carrier for natural peanut butter!

Pumpkin Pie Smoothie

I love pumpkin. And I love smoothies, so when I saw my friend Ana’s post Winter Pumpkin Pie Smoothie, I was in heaven.

I even had pumpkin, so I was all set! Right?

Wrong. I went to the store without reading the recipe and when I got back I realized I was without carrot juice and without green cabbage. And as it turned out, I didn’t need the pumpkin – fresh and organic from the local farm – as the recipe called for sweet potatoes.

Have I mentioned that I am on a 31 day sugar detox and can’t have sweet potatoes? And technically, I’m only supposed to have 1/2 cup of carrots at a time!

I also needed some protein, because I hadn’t had any at lunch. What’s a girl to do?

Create her own Pumpkin Pie Smoothie. I hope Ana can forgive me for bastardizing her recipe!

KJ’s Version of Ana Poirier’s Winter Pumpkin Pie Smoothie:

1 cup of pumpkin puree
1 cup water
1/2 tsp cinnamon
1/2 pumpkin pie spice
1/2 tsp pure vanilla extract
1 tbs vanilla rice protein powder
1 small wedge of red cabbage
1/2 avocado
Liquid Stevia (I put in 4 -5 drops and it was pretty darned sweet; so proceed with caution).
6 ice cubes

Put all ingredients in a high speed blender and puree until smooth.

I’m not sure what color the original is supposed to be, but this was a beautiful berry color – thanks to the red cabbage, no doubt, which you really could not taste at all!

So, if you’re in the mood for a little pumpkin pie, check this out. It’s surprisingly delicious. Or check out Ana’s. Or better yet, check out both!

I know I certainly be whipping up a batch of these post-Christmas dinner!

Enjoy, and if you try it, let me know what you thought!