(Favorite socca bread recipe- yet I do not soak for 8 hours and keep it less crispy so it is easier for my son to eat). It is a great finger food for babes and toddlers full of fiber, protein and lots of good vitamins. Along with garbanzo bean flour, I always seem to have quinoa either already made in the fridge or ready to quickly make in the pantry. So why not add these simple staples together, add a fresh handful of spinach and viola- a hearty healthy dinner recipe made in minutes. Plus, very friendly for the gluten-free budget and can be easily warmed up for leftover lunches and dinners.
Spinach Quinoa Socca Cakes Recipe (vegan)1 1/2 cups of cooked quinoa (or 1 cup dry quinoa and 2 cups water cooked on stovetop accordingly)
1 cup of garbanzo bean flour (I use Bob Red Mill's)
1 cup of pure water
2 ts. of extra virgin olive oil
1/2 cup of shredded fresh carrots
2 cups of finely chopped and shredded fresh spinach
1/2 - 1 ts. of sea salt
1/2 ts. of garlic powder
1/2 ts. of paprika
1/2 ts. of ground cumin
1/2 ts. of dried rosemary
1-2 TB of fresh cut parsley (or 2 ts. of dried Italian seasoning herb blend)
optional addition: nutritional yeast
1 TB of sauteing oil: grapeseed oil, ghee or coconut oil
I hope you have a yummy day planned ahead of you and much love as always!