Well, I am on the hunt for the best Socca Recipe, I am reading and getting conflicting reports on the amount of water to use, the amount of time to let the batter sit or not? Must be grilled, no it can be baked, or made like a pancake.. Eat it fresh and warm only vs will keep a week in the fridge, just reheat and crisp it..
So before I waste a whole bunch of my flour making little batches and ending up trying all these different ways, anyone out there make this and can give me a leg up?
a) I am looking for a basic thicker style flat bread recipe
b) I am looking for a crepe like recipe that can be used as wraps
c) I am looking for a pizza crust recipe..
And if it turns out that no one else is making these, then I guess its time to put on my apron buy a second bag of that crazy priced flour and hit the kitchen to figure it out 🙂
So if you make these and have a favorite recipe, please share it with me.. Thanks so much!
Just another Day on the Farm 
I am just flying out the door as your post landed in my email inbox. I will gladly send you recipes for non-grain versions of all of the above later today. Your wish is my command. 😉
That would be awesome, I have found how to make very thin egg wraps which work ok for me but not so good for DH, plus I would like to be able to make a form of pizza crust..
The basic almond flour recipe we use for pancakes will also work to make a thin crepe.
3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup heavy cream (or whole milk for thinner pancake)
8 eggs
1/2 cup coconut oil or melted butter
1 Tablespoon vanilla extract
1/4 cup honey or maple syrup
For a thinner pancake, use the whole milk. For a non-sweetened pancake, such as for eggs on “toast”, leave out the honey or maple syrup. I would recommend starting with the 1/2 cup whole milk for the more crepe-like pancake and add by the tablespoonful to desired consistency.
As for pizza crusts, check these out. I have not tried any of them but judging by the number of people online vouching for them, I’d say there’s at least one version here you’d like.
. Oopsie Pizza, http://yourlighterside.com/h20-goddess-oopsie-pizza-2/
. Cauliflower-Crust Pizza, http://stuffimakemyhusband.blogspot.com/2010/11/cauliflower-pizza.html
. Almond Flour Pizza Crust, http://stuffimakemyhusband.blogspot.com/2011/02/almond-flour-pizza.html
. Zucchini Crust Pizza, http://stuffimakemyhusband.blogspot.com/2011/02/zucchini-pizza-crust.html
Then we have the little matter of buying almond flour. Bob’s Red Mills carries it and you can buy it through Amazon. But it’s still expensive if you plan to use a lot of almond flour recipes like pancakes (which we eat twice a week), or donuts (yes, you can bake donuts), or muffins (ditto).
I bought 25 pounds at Nuts.com and divided it up in plastic jars, keeping one out to use and the others in the freezer to keep it from going rancid. We are talking about nuts here.
The best price in small quantities for coconut oil is SwansonVitamins.com. They also have Bragg’s cider vinegar for a killer price in 16 oz and 32 oz bottles.
However, because we are now using a lot of coconut oil, I just ordered a gallon bucket of organic coconut oil from TropicalTraditions.com. It does cost you for an annual subscription for discounts but many of their products are available without being a member.
Also, the best price for real “gray” sea salt comes through Amazon, too. Selina Naturally – Celtic Sea Salt Bag Light Grey Course – 5 lb. for 24.03 (Amazon Prime). And, Amazon has a very good price for Bob’s Red Mill’s coconut flour, which you can order by subscription: 4 – 16 oz. for 22.61. (Make your own coconut shrimp!)
Amazon also has the best price anywhere for packets of Stevia, which you can also set up as a subscription: 1000 packets for 41.96. That’s a year+ supply versus the 50 packets at a time in the grocery store for $5 or more.
I might also mention that today was my first day with kettlebells. There are many Paleo exercise and conditioning formats out there but the kettlebells called to me (no pun intended). If this gal can do kettlebells, anyone can: http://www.amazon.com/gp/product/B003P90KK8/ref=oh_details_o02_s00_i00
Primal Animal Elder’s (86yo) Videos:
. Primal Nature Play/Workout #1 (84yo), http://youtu.be/yT93nGLtQ_g
. Primal Nature Play/Workout #2, http://youtu.be/NM_bENObxfU
. Workout #1: Sandball & Sandbell, http://youtu.be/dXYwjMxxp1Q
. Sandbell and Kettlebell, http://youtu.be/3514oxGsTd4
. One Arm Lateral Throws (Sandbell), http://youtu.be/FLquaqq2nio
. Kettlebell Swing Test, http://youtu.be/IdeUHvFlYd0
. Mobility Workout for Pelvis, Hips, Knees, http://youtu.be/YyBukcp2xVg
. Lifts and Stacks, http://youtu.be/qjvzby0At5o
. Bulgarian Training Bag, http://youtu.be/QsHNApBa_S4
Always much more info at Paleo Digest every day: http://www.paleodigest.com/
Hope this all helps! We are very happy with our change in lifestyle.
Wow, Thank you, that will take me a bit to go though, I am trying to not go to heavy into the almond flour and I really want to stay with the fats I can get off the farm as much as possable, whole milk products, butter, and duck and lamb fats, with plans to put up alot of pork lard, part of the reason I raise large blacks is that they are a lard pig.
One pizza not on that list is the “Meatza”. You can google for the recipe. The meat itself crusts up nicely on the bottom and men apparently really like it for obvious reasons. Then you add toppings, return to oven and eat when done.
You don’t have to go heavy on the almond flour but buying it bulk is the only way to keep it to a reasonable cost. My 25 pounds will last a long long time.
Now that is a idea I had not thought of, and I know that DH would love! Me not as much but something I like to do things that really rock for him so I will for sure look that up!
Given the prices I am seeing so far locally in regards to the almond flour, I would have to agree that bulk would be a good way to go..
.. which brings to mind your access to fresh meat other than ground beef. I think you could get very creative with this one .. Greek Meatza, etc.
One other thing that I’m wondering about… Might it be more reasonable (once you get past the initial equipment cost): to grind your own chickpeas/almonds… ? Definitely more up your alley of knowing where things come from though, right?
Hi Deb
I have a grinder, so that cost is already taken in and I can grow the chickpea’s, just as I can grow my own old fashion corn, beans etc, while I understand the points made in Wheat Belly about a number of the other grains, as a land owner and gardener, I can hunt down old grains, crops and heritage seeds. The key for me is tracking everything that goes in my mouth and if it triggers me or not..
I can see that it will be a learning curve, I have already figured out that store got oats are a trigger (not happy about that) but on the other hand, the locally grown, stone ground buckwheat does not trigger at all, which is wonderful!
As I said to my momma today, its like having to relearn what I can and can’t use in the kitchen and pantry, but keeping as much control of my own food supply is something I place a very high value on, so I will find that middle ground on this.. I have already ordered some old fashion hard winter red wheat, I want to see if it will trigger me or not.. and even if I only grow and harvest enough to have it at a few speical times in a year so be it.
I can’t grow my own almonds, but do have nut tree’s planted and growing so will certainly look to them in the future as they come on line.
What kind of reaction(s) do you have and how long does it take before you know about a misstep? (If you don’t mind me asking.)
No issues, always feel free to ask, if I don’t want to answer publicly, I will say so 🙂
The reactions are fast and its not just me, Dh is now having them as well..
So far there seems to be three reactions that we have had..
1) bloated, gas and general feeling of upset tummy, and its a fast reaction for me, within 20 min to a 60 min- This is the reaction Dh had the time he “cheated” but his came on later then mine but still within the next four hours afterwards.
2) Food cravings when there is no reason for it, I have always been able to overeat in regards to portion and or going back a number of times between meals to the point that I have for years struggled to try and have the will power to stop or break that cycle.. as soon as we dropped all the wheat, that stopped and I didn’t feel hunger between meals, and I don’t want seconds an have even walked away with food left on the plate, something for that is darn near unheard of, but if I slip, I get food cravings within minutes upwards of three or four hours after the opps.
3) I get tired, if I am on track and eating right, I am awake and active and want to Go!, if I eat the wrong thing but its very minor, I just find that I get tired when there is no reason for it! It saps my energy,
Well, that ties it then… Been having trouble like this for a while – go figure!
Guess its a new page for me too – thanks so much!! xo D.
Oh hey! Did you find some of the Red Fyfe wheat?
LOVE to have Buckwheat in place of couscous – cooks up the same, but tastes ‘WAY better: )
Are there old versions of oats too or are they all just totally messed up now?
Not yet on the Red Fyfe, but I am still collecting sources and place you can order from, I have a limited amount of room to give to it, buckwheat is good, I made up a chickpea flat bread and I liked it (no reaction) but DH hated it, tried twice and didn’t like it at all, so something I can make small portions of for myself but its a no go as a couple.. back to the drawing board on that one..
As for the oats, not sure..
You know, before you mentioned it yesterday, I’d never even heard of Socca; but it sounds awesomely tasty and simple to boot. Which got me wondering… Why do we eat so much stuff containing wheat when there’s a whole world out there full of interesting food from cultures who historically have never eaten wheat?
Here’s a couple more recipes/articles on Socca… : )
http://www.davidlebovitz.com/2008/06/the-best-socca/
http://query.nytimes.com/gst/fullpage.html?res=9E05E6D7153FF93AA25753C1A9639C8B63
Hi Deb, I made a thick but small batch last night, with a 1 to 1 ratio and it turned out like a thin, slightly nutty cornbread type of result, I liked it, DH hated it, but I like hummas and chickpeas themselves and he does not, so I guess that should have not been a surprise to me, I made a super flat one at 3/4 cup of water to half a cup of flour, touch of oil and salt to be used as a flat bread today and loved it, the more of a brown crust the better in my book.. I will check out your links.
Try the web site http://www.celiac.com. Lots of wonderful recipes and no wheat. I have tried several and all have been good.