Solberry Seabuckthorn Socca

• 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.