David R. Montgomery is a MacArthur Fellow and professor of geomorphology at the University of Washington. He is an internationally recognized geologist who studies landscape evolution and the effects of geological processes on ecological systems and human societies. An author of award-winning popular-science books, he has been featured in documentary films, network and cable news, and on a wide variety of TV and radio programs, including NOVA, PBS NewsHour, Fox and Friends, and All Things Considered. His latest book, Growing a Revolution, explores innovative and cost effective practices being used by farmers around the world based on conservation agriculture, to restore soil health and fertility. He also co-authored the book, The Hidden Half of Nature, with his wife, Anne Biklé, which explores the parallels between garden health and our gut. David lives in Seattle, with his wife Anne Biklé and their black lab guide- dog dropout Loki.  Connect with him at www.dig2grow.com or follow him on Twitter (@dig2grow)

 

GF, Vegan Fruit Torte

This Torte is not very sweet, and is good as a breakfast pastry. If you want it for a dessert, you might want to add another ¼ cup of honey.

Ingredients:
½ cup honey
1 cup of unsweetened shredded coconut
½ cup coconut oil
2 flax egg (2 Tbs Ground Flaxseed, 1Tbs water, 1 Tbs Apple Cider Vinegar)
1 cup Gluten Free, Vegan Pamela’s flour
1 tsp. baking soda
½ tsp. baking powder
Pinch salt
1 cup frozen blueberries
1 cup frozen banana
1 tsp. Zest of lemon
1 tsp. Vanilla extract
Sprinkle of Cinnamon, cardamom
Directions:
Preheat oven to 350 °

In a small bowl, mix the water, apple cider vinegar and ground flax seed. Let stand for five minutes. Meanwhile, using a standing mixer, blend together the honey with the Coconut oil. Add the flax egg, vanilla and lemon zest.

In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Add to mixer.

Add fruit and lightly mix just to combine into batter, careful not to crush the berries. Spoon the batter into a well-greased torte pan (with removable bottom). Sprinkle lightly with cinnamon and cardamom.

Bake for 20-40 minutes. Depending on the size of the torte pan you use, the bake time will vary. A larger pan will produce a thinner cake and require less cooking time. Remove and cool on wire rack. Serve with Coconut Vanilla Ice Cream if desired.

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