Socca pizza

I’m sure many of you are thinking what is socca? Well, socca basically means ‘made of chickpeas’ and is a specialty of Nice. Chickpea flour is a great flour to use as an alternative to the normal white pizza flour. However, as I’ve used a different flour the pizza base takes on a completely different texture. Think of it more like a dense pancake.

Seasoned batter

This batter is quite thin but once cooked it firms up and is easy to flip. I seasoned it with rosemary to provide more flavour to the chickpea flour.

Firming up

As you can see I actually put too much oil in the pan as I was afraid of it sticking. Don’t do what I have, as the pizza shouldn’t stick to the pan as long as there is a thin layer of oil around it.


As you can see the pizza has browned nicely and looks very similar to a pancake.


I used leftover roasted vegetables and chicken from dinner as toppings for the pizzas. These bases are quite flavour neutral so practically any vegetables or animal protein will go with them.

Ready for the oven

The goat cheese lends these pizzas a saltiness and really brings out the flavour of the chickpeas.

Lunch time

These pizzas will keep in the fridge in a sealed container for up to two days.

Socca pizza

Makes 5 pizzas


  • 3 cups chickpea flour
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp fresh rosemary, chopped
  • Macadamia oil for frying
Toppings (anything that takes your fancy)
  • Chicken
  • Goat cheese
  • Baby spinach
  • Pumpkin
  • Eggplant
  • Zucchini
  • Carrot
  • Capsicum
  • Hummus
  • Mushrooms


  1. Preheat oven to 180C/350F and line a baking tray with baking paper.
  2. Gradually whisk chickpea flour, water, salt, pepper and rosemary together in a large bowl.
  3. Heat a small frypan over medium heat with 2 teaspoons macadamia oil.
  4. Pour enough batter into the frypan to make your pizza 1/2cm thick and cook for 3-5 minutes, until it comes away from the sides of the pan easily.
  5. Flip once cooked and cook for a further 2 minutes.
  6. Slide onto prepared baking tray, spread on hummus or tomato base then add your toppings.
  7. Place in the oven for 12-15 minutes or until slightly brown.
  8. Cut into quarters and enjoy!

Note: if you don’t want to make 5 pizza bases just made sure you keep the quantity of chickpea flour to water 1:1.

I’d love to hear if you’ve ever heard or tried socca pizzas before?!

Quinoa vanilla pancakes with chia blueberry jam

Last week I was craving pancakes and no wonder as I hadn’t made any in over six weeks! As time was not on my side I kept them as simple as possible. They turned out really well considering they were made and eaten in 20 minutes!


This is an easy batter that does not require any time to thicken which is perfect for those busy mornings.

All mixed

You can add some honey or 100% pure maple syrup to make the batter sweet.

Stacked up and served!

I love serving pancakes with homemade chia jam as it allows the pancakes to mop up all the flavours.

These pancakes will keep in a sealed container in the fridge for up to three days.

Quinoa vanilla pancakes with chia blueberry jam

Makes 6 pancakes 


  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1/2 cup almond milk
  • 1/2 tsp vanilla extract
  • Macadamia oil for frying
  • 1 cup frozen blueberries
  • 1 TBSP chia seeds
  • 1 TBSP water
  • 1 TBSP chocolate almond butter or nut butter of your choice


  1. Mix together quinoa flour, baking powder, almond milk and vanilla extract in a medium sized bowl.
  2. Heat macadamia oil in a large fry pan over medium heat. Spoon batter into pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  3. Place the blueberries in a small saucepan over medium heat whilst the pancakes cook. Stir occasionally for 5 minutes, or until blueberries defrost.
  4. Stir in chia seeds and cook the mixture down until it thickens to your desired consistency. Add water if it becomes too thick.
  5. Stack pancakes up and serve with chia blueberry jam and nut butter. Enjoy!

What do you like to serve with your pancakes?

Olive tapenade

When entertaining I always like to have some drinks and nibbles before the main meal. This allows guests to relax into the evening and to eat something as they’ve probably arrived with an empty stomach waiting to sample your delicious food!

The key is to keep the nibbles tasty, light and simple to prevent them from over-indulging before dinner. This olive tapenade is quite versatile making it a great addition to any platter.

All ingredients

This tapenade is very meaty in texture and is a little salty so it is advised to serve it with vegetable crudités and neutral crackers or corn chips.

Ready to be served

I used a mix of black and green olives as I wanted a contrast in colours. As you can see in the above photo there are little flecks of green amongst the kalamata olives.

Healthy platter

This tapenade will keep in a sealed container in the fridge for up to three days.

Olive tapenade

Makes 2 cups


  • 2 cups pitted green and black olives, drained
  • 1 garlic clove, peeled
  • 2 TBSP lemon juice, freshly squeezed
  • 1/2 cup fresh parsley, washed
  • 2 TBSP olive oil
  • Salt and pepper to taste


  1. Place all ingredients in a food processor and process for 2 minutes, or until well combined.
  2. Scoop into a bowl and serve with vegetable crudités and corn chips! Enjoy!

What do you like to serve for nibbles?

Date, cacao and oat cookies

There’s something so homely about having freshly baked cookies in the house and when they’re as healthy as these there is even MORE of a reason to bake them!

Ever since I was a little girl I was always in favour of making cookies and cakes from scratch as then I knew exactly what ingredients were going into them.

Main ingredients

These cookies are full of complementing textures. The dates lend the cookies a slight chewiness whilst the almonds and cacao nibs provide a crunch.

Flax egg

I am not vegan but I often like to make treats that are. A flax egg is what vegans use as an egg replacer. When flaxseed meal comes into contact with water it becomes thick and gelatinous, like the consistency of a whisked egg.

Flax egg to bind

As you can see the flaxseed meal has thicken significantly and acts as a binding agent in the ‘dough’.

All mixed

I have used cacao nibs in these cookies however they can be quite bitter if you’re not used to the taste. I would recommend using dairy & sugar free dark chocolate chips instead.

Rolled and ready for baking

You will have to squish the ‘dough’ together when rolling to ensure the cookies stay together.

Golden cookies

These cookies will keep in a sealed container in the pantry for up to four days.

Date, cacao and oat cookies

Makes 25


  • 1 1/2 cups rolled oats
  • 1/2 cup almonds, roughly chopped
  • 8 fresh dates, pitted and chopped
  • 1/2 cup cacao nibs or dairy & sugar free dark chocolate chips
  • 1/4 cup shredded coconut
  • 1 tsp cinnamon
  • 2 TBSP flaxseed meal*
  • 6 TBSP water*
  • 1/4 cup almond meal
  • 2 TBSP coconut oil


  • Preheat oven to 180C/350F. Line baking sheet with baking paper.
  • Whisk flaxseed meal and water in a bowl and set aside to thicken to make a flax egg.
  • Combine rolled oats, almonds, dates, cacao nibs, coconut and cinnamon in a separate large bowl.
  • Add flax egg to large bowl and mix together.
  • Add almond meal and coconut oil, mix until well combined.
  • Roll 25 evenly sized balls and gently press down with your fingers.
  • Bake for 12-15 minutes or until golden. Cool on a wire rack.
  • Enjoy with a cup of tea or coffee!

Note: you can replace the flax egg with two free range eggs

Have you every used a flax egg when cooking before?

Chocolate almond butter

Ever since trying almond butter for the first time last year I have become obsessed. Whenever there is an opportunity to add it to a dish, it is there. I find it’s a great addition to granola bars, cookies, brownies, nut balls and on top of my oats in the morning.

I find it fascinating to see the almonds go through the different stages. Initially it will resemble almond meal, then it will clump together, before rolling into a ball and eventually turning into a creamy butter.

Creamy butter

It’s important to have a heavy duty food processor when making this almond butter. If you don’t, it may overheat and stop working.

This nut butter will store in a glass jar for up to 2 weeks in the pantry.

Chocolate almond butter

Makes 2 cups


  • 3 cups raw almonds
  • 2 TBSP cacao powder


  • Place almonds in a food processor and process for 20 minutes, stopping to scrape down the sides every minute or so.
  • Add cacao powder when almonds become creamy and process until smooth.
  • Scoop chocolate almond butter into a clean glass jar with a lid. Enjoy!

Have you tried almond butter before?