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Solberry Seabuckthorn Socca

 
HomeRECIPESSolberry Seabuckthorn Socca

Recipe Tip:

Recipe by Gwen Voroney

  • Recipe Solberry Seabuckthorn Socca
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  • ½ cup banana
  • ½ cup + 1 tbsp. 60 grams chickpea flour
  • 2 tbsp. 20 ml coconut oil
  • 2 tbsp. 30 ml Solberry Seabuckthorn puree
  • 1/4 cup 60 ml water
  • 1 tsp vanilla
  • ¼ tsp. 1.5 grams salt

 

Start with preheating oven and cast iron skillet. Clay bakers work as well. Heat both to 400 F°.  Mash banana and set aside.

In a bowl mix together chickpea flour, water, one tablespoon of Solberry, one tablespoon of coconut oil, vanilla and salt.  Add banana.

Carefully take skillet out of oven.  Add a tablespoon coconut oil.  Swirl to coat pan. Pour in your batter.  It will sizzle.

Return to oven and bake for 15 to 20 minutes.  Cool in pan 5 minutes.  Remove from pan and slice into triangles.

Top with fresh mango or peach slices and a drizzle with a tablespoon of Solberry puree.

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