Top these versatile, polenta-inspired bites with your child’s favourite ingredients, such as tomato sauce, hummus, sliced cucumbers, or cheese.
Tip
Transform these socca squares into gluten-free mini pizzas, topping them after baking with a dollop of tomato sauce and sprinkle of cheese. Bake briefly until cheese is slightly melted and enjoy.
Green Pea Pesto Socca Squares
Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil, plus more for pan
- 2 cups (500 mL) chickpea flour
- 2 cups (500 mL) water
- 1/2 cup (125 mL) frozen, defrosted green peas
- 1/2 cup (125 mL) fresh basil leaves
- 2 Tbsp (30 mL) pine nuts
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
Nutrition
Per serving:
- calories39
- protein2g
- fat2g
- saturated fat0g
- trans fat0g
- carbohydrates4g
- sugars1g
- fibre1g
- sodium42mg
Directions
01
Preheat oven to 375 F (190 C). Line 13 x 9 x 2 in (33 x 23 x 5 cm) baking pan with parchment paper and lightly grease with oil.
02
In blender or food processor, combine all ingredients except pepper. Blend until smooth, scraping down sides as necessary. Smooth batter into prepared pan, sprinkle evenly with pepper and bake for 15 to 20 minutes, until dry to the touch and beginning to crack. Cool in pan for 10 minutes.
03
Decrease oven heat to 275 F (135 C). Line large baking sheet with fresh parchment paper.
04
Remove baked socca from pan and slice into approximately 32 squares. Space squares evenly on prepared pan and bake for 20 to 30 minutes, until firm and beginning to turn a light golden brown. Cool completely. Store loosely covered at room temperature for up to 3 days.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
