Recipe Tip: Recipe by Gwen Voroney Recipe Solberry Seabuckthorn Socca Share 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.