- Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder). Let sit at room temperature for 30 minutes. This gives the batter a chance to thicken up a bit
- Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
- Pour ½ cup batter into pan and swirl around a bit (sort of like a crepe). use heat-safe spatula to loosen sides
- Cook socca until crispy on one side, flip and brown on the other side
4. Add walnuts to roasted roots and fruits
5 Super Easy and Super Tasty Side Dish Ideas For Your Thanksgiving Feast (dairy free, gluten free, white potato free, cane-sugar free, vegan)
Shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites
-1/4 cup coconut flour
-2 tablespoons arrowroot powder
-1/2 teaspoon liquid stevia (vanilla or cocoa flavor is nice)
-1 teaspoon vanilla
-1/4 teaspoon ginger
Preheat oven to 375
In a food processor:
5. Blend, blend, blend, pulse, pulse, pulse
In a separate bowl:
5. You can either line the 8×8 baking dish with parchment paper or spray oil and dust with coconut flour. I used oil & flour.
6. Bake 30 minutes or until sides start to harden and crisp up
*The middle will be moist, but will firm up as it cools, but overall stays rather moist.
*I would wait several hours before cutting into the brownies (if you can) or wait until the next day (yeah right).
*Top with melted chocolate (I melted 1/2 of this chocolate bar with 1/2 teaspoon pumpkin pie spice)
-1/4 cup homemade plain pumpkin puree (I used the Cinderella variety)
-4 cubes frozen hemp milk from this hemp milk recipe
-1 cup hemp milk
-3 tablespoons honey (vegans use maple syrup)
-2 tablespoon raw cacao powder (or to taste)
-1/2 teaspoon vanilla
-1/4 teaspoon cinnamon or pumpkin pie spice
1. Combine ingredients in blender until smooth
*You can obviously use any dairy free milk
*Frozen banana would taste great
Why hemp milk?
Shared on Traditional Tuesdays