I made socca (chickpea flour flatbread) it came out great. I was so excited as I eat nothing even vaguely bread-like these days. I made half of it with tomato and basil (for my husband….drizzled olive oil on top). The ones I ate had zucchini and basil with olive oil. I can’t eat tomatoes as they’re high histamine. So happy! (socca is a chick pea flour flatbread…it’s generally made in a round pan) I can’t eat so many foods these days as I continue to heal that I’m learning to experiment with all sorts of new foods…it’s really very fun when I’m not bummed out about what I can’t eat.
Here is the recipe I used from the New York Times: Socca (Farinata)
This is a recipe that lends itself to variations. You can make it plain with no herbs or onion, or vary the herbs and use garlic instead. Caraway seed would be good too and I’m sure many other variations too. Oh, I can’t eat cinnamon, but I can imagine a sweet version with cinnamon and vanilla and a bit of your favorite sweetener as well. Play with the recipe…I plan to!
And then, of course, you can go wild with toppings too. Everything from mini pizzas to whatever you’ve got in the fridge at the moment. Or you can eat them plain as crisps or crackers of a sort. It can be baked to real crispiness or taken out a bit shy of that as well depending on your tastes and what you feel like at the moment.
Updated note: experiment with the amount of water…that recipe has a bit too little it seems…I am changing it each time I make it…it always tastes good however…I also have experimented with the temp and length of time in the oven as well as the herbs/spices…it’s a very versatile recipe amenable to a lot of changes!
Chickpeas are also called garbanzo beans.
Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here: Nutrition and gut health, Mental health and diet
And you can find more Foodie Friday posts and recipes here.