What you need:
For the sweet potato spread:
1/2 cup sweet potato purée
2 tablespoons unsweetened sunflower seed butter
2 tablespoons agave netcar
For the socca:
1-1/4 cups chickpea flour
1/8 teaspoon salt
1-2/3 cups water
1 tablespoons whole psyllium husks
20 drops plain or vanilla liquid stevia (optional)
For the apple topping:
1 large apple, cored and thinly sliced (about 16 to 20 slices)
2 tablespoons coconut sugar
2 teaspoons cinnamon
What you do:
- Preheat oven to 450 degrees and grease a pie plate with coconut oil. For the sweet potato spread, in a small bowl, mix together all ingredients and set aside.
- For the socca, warm greased pie plate in preheated oven for 5 minutes. In a blender, blend all ingredients until frothy. Pour mixture into heated pie plate and return to oven to bake for 15 minutes.
- For the apple topping, in a small bowl, toss apple slices with sugar and cinnamon and set aside.
- Remove socca from oven (the top should be firm and dry). Gently spread sweet potato spread evenly over top and top with apple topping in a single layer. Return to oven and bake an additional 12 to 20 minutes, until topping is bubbling and apples are caramelized. Allow to cool for 10 minutes before cutting and serving.
Photo: Ricki Heller
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