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SUBSTITUTIONS & TIPS
1. Make the sweet socca without the chocolate chips.
2. Try the savory recipe without the pumpkin and add garlic, onion, rosemary and sage.
3. Add dried cherries and/or pecans to the sweet socca.
4. Make the sweet or the savory with cooked sweet potato instead of pumpkin.
5. Use your socca as a decadent bread for sandwiches.
6. Add more water to either recipe to create a more crepe-like bread.
7. SHARE your comments and experiments with us here, and be sure to visit Pure 2 Raw for their helpful troubleshooting and suggestions!
For Savory Pumpkin Socca:
1 cup Garbanzo bean flour
3/4 cup organic pumpkin puree
2 tbsp organic chia seed blend (just put 1 tbsp chia seeds in 1/4 cup water and soak for 5 mins, then blend, use the extra here)
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1 1/4 cup pure water
1 tsp pink Himalayan or Celtic sea salt
2 tbsp cold-pressed virgin coconut oil
For Sweet Pumpkin Socca:
1 1/4 cup Garbanzo bean flour
3/4 cup organic pumpkin puree
2 tbsp organic chia seed blend (just put 1 tbsp chia seeds in 1/4 cup water and soak for 5 mins, then blend, use the extra here)
1/4 cup organic applesauce (make your own by blending 1 chopped red apple with 1/4 cup pure water or get fancy)
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1/2 cup grade B maple syrup
1 cup pure water
1 cup vegan chocolate chips (be sure to use gluten-free if you have a sensitivity)
1/2 tsp pink Himalayan or Celtic sea salt
2 tbsp cold-pressed virgin coconut oil
For Cinnamon Cashew Cream:
2/3 cup raw, organic cashews, soaked
1/2 cup pure water
2 tsp cold-pressed virgin coconut oil
1 tbsp grade B maple syrup
1/4 tsp ground cinnamon
Pinch pink Himalayan or Celtic sea salt
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1st Keep
 ebranstrom
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