Our Socca-tastic Love Brunch

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Preparation time: 30min (Plus 30min-2hrs resting time for the socca batter)

Cooking time: 30-40min

SF, DF, Vegetarian, Great for Kids

Oh my, oh my, oh my – this is one of the most delicious brunches my husband and I have ever eaten…. and made!  And I literally could not wait to share it with you!

This brunch recipe is a collaboration between myself and my wonderful hubby who is currently in the middle of his 1 year wholefood chef training.  WE LOVE TO COOK!! It’s just always been that way! We met and fell in love in a kitchen – on a wholefood cooking course to be exact – many years ago.  I was in the middle of my chef training and he was just super passionate about this way of cooking and eating.  It was love at first sight! Followed by a huge amount of constant work, commitment, up and downs, more love and compromise!! ha ha ha!

One thing we have always enjoyed doing together, before we became parents and even more now that we are parents, is to have friends around to share food with.  And we do love a brunch! It’s just something we do and a love we really share together.

It is commonly known amongst our friends and family that no body leaves our household without full and very happy belly’s!

So yesterday, our first weekend back in London and of course we have friends coming round.  And I said to my husband “My love, lets do something different for brunch!  We always make the same thing now a days.  Lets make something completely new”

And so we did! And I can honestly say this is our absolutely best brunch yet! (We are SO competitive!)

It starts off with something called Socca.  Inspired by one of my favourites, Sarah Britten from My New Roots, Socca is a traditional Provencal flatbread.  High in protein and completely gluten free, these delicious savoury crepes are an absolute winner and are actually incredibly simple to make.  Once you’ve got them down, really your topping choices are endless.

For our Socca-tastic Lovers Brunch we topped our Socca with Baked Eggs, Roasted Garlicky Potato Croutons, Roasted Heirloom Cherry Tomatoes, Avocado Slices, a Rainbow Kale Salad and a home-made Garlic Vegenaise.   I know it may sound like a lot of work and a little complicated but I swear to you it isn’t, it’s just about organisation, taking things step by step and you’ll be amazed how easy it all is.  And once you sit down with your friends and family to enjoy the feast at the end, you’ll be so unbelievably happy!

For those of you that are vegan and don’t want to have eggs you can always substitute the eggs for some scrambled tempeh from my vegan brunch recipe.

I really hope you enjoy this feast as much as we did!

(Serves 4-6)

  • 90g Chickpea Flour
  • 3/4 Tsp Sea Salt
  • 1/2 Tsp Black Pepper
  • 300ml Warm Water
  • 3 Tbls Ghee or Coconut Oil (Melted plus more for when cooking)
  • 8 Organic Free Range Eggs
  • 300g Heirloom Cherry Tomatoes (Or regular Cherry Tomatoes)
  • 4 Medium Roasting Potatoes (Peeled and cut into 1cm cubes)
  • 4 Garlic Cloves
  • 1 Large Bag of Kale
  • 2 Small Beetroot
  • 2 Medium Purple Carrots
  • 1 Small Orange Carrot
  • 1 Lemon
  • 65g Pumpkin Seeds
  • 3 Avocados
  • Fresh Parsley for garnish

Salad Dressing

  • 100g Extra Virgin Oil
  • 1 Tbls Dijon Mustard
  • 25g Cider Vinegar
  • 3 Tbls Rice Syrup or Maple Syrup

Vegenaise (Makes 1 1/2 Cups)

  • 200ml Soy Milk
  • 1/2 Tsp Sea Salt
  • 1 Tsp Mustard Powder
  • 1-2 Fresh Garlic Cloves
  • 4 Tsp Cider Vinegar
  • 4 Tsp Brown Rice Syrup or Maple Syrup
  • 330-430g Extra Virgin Olive Oil


– First make your Socca batter. In a large mixing bowl sift the flour, salt and pepper together. Whisk in the warm water and melted ghee or coconut oil. Then leave it to sit, covered, at room temperature for at least 30min. (If you know you’re doing this brunch then make the batter as soon as you wake up that morning then leave it to sit whilst you get everything else ready)
– Pre-heat oven to 200 degrees celsius
– Place the potato cubes and 4 garlic cloves in a roasting tray and sprinkle with a few pinches of sea salt and drizzle with olive oil
– Add the cherry tomatoes to a separate roasting tray and sprinkle with a few pinches of sea salt, a few grinds of the pepper grinder and a drizzle of olive oil
– Put both in the oven to roast for 30min or until the potatoes are nice, golden and crispy and the tomatoes are soft and sweet
– Strip the kale from their stalks and break the leaves up into bite sized pieces. Add to a mixing bowl and squeeze in juice of 1 lemon and sprinkle with 2 pinches of sea salt and olive oil. Begin to massage firmly with your hands for approx. 5-7min until the kale has dramatically broken down/wilted and is nice and soft
– With a spiralizer make noodles out of the beetroot and carrots on the smallest noodle setting and add to the kale. Add the pumpkin seeds. Leave aside
– Then mix all the salad dressing ingredients in an empty glass jar until nice and creamy and add to the salad just before you serve
– Make the vegenaise – in either a blender or nutribullet – add all the ingredients and blend on the highest setting for 3-4min or until it is a nice creamy thick mayonnaise type consistency. Leave aside in a small serving bowl
– 10min before the tomatoes and potatoes are done, crack all the eggs in a large oiled baking dish, sprinkle a pinch of sea salt and add to the oven to bake for the remaining 10min
– Now take your Socca batter and heat up some oil in a frying pan on a high heat and ladle in a spoonful and make just like crepes or pancakes. Until golden brown on each side. Keep making until you have the amount you want
– Lastly take everything out of the oven and lay on the dining table. Slice up the avocados and add the salad dressing to the kale

I think that’s it! You’re ready to feast away! Enjoy enjoy enjoy!

  • Serpil Quinn

    May 13, 2017 at 6:16 pm Reply

    Looks absolutely delicious!

    • nicky

      May 14, 2017 at 7:10 pm Reply

      Thank you so much Serpil x

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