Breakfast Socca with Sweet Potato Spread and Caramelized Cinnamon Apples | VegNews

Ingredients

• 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 
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