iEat Green - 01.27.22 - Kate Mendenhall

Bio:
Kate Mendenhall, is the Director of the Organic Farmers
Association, a national non-profit organization, who's
mission is to provide a strong and unified voice for domestic
certified organic producers. Kate worked with Pesticide Action
Network and CUESA at the Ferry Plaza Farmers Market in San
Francisco before traveling to the east to work for NOFA-NY for a
decade, the last five years as their Executive Director. Now Kate
lives in her hometown in Okoboji, Iowa.  She worked as the
Managing Director for the Iowa Organic Association for three
years while starting her own organic livestock farm. She continues
to farm while leading Organic Farmers Association.  Her
nationwide experience and dedication to organic farmers
throughout her career makes leading the Organic Farmers
Association her dream job, and she is a fierce advocate for what
organic farmers need and want from the ground up!

 

 

The Best Gluten-Free Vegan Carrot Cake

 

 

Preheat oven to 350*

 

3 cups gluten-free Flour

1 cup ground oat flour

1 cup ground coconut

4 tsp cinnamon

1 Tbs baking soda

1 Tbs baking powder

1 ½ t. salt

1 cup raisins

2 cups walnuts

½ cup potato starch

½ t. nutmeg

1 cup puffed millet or rice

4 cups shredded carrots

2 cups apple sauce

1 ½ cup maple syrup or Agave

4 Tbs flax seed dissolved in ¼ cup warm water

6 t. vanilla

1 ½ cup oil

1 Tbs apple cider vinegar

1 can organic crushed pineapple, drained

 

Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.

Bake at 350 for 40 min. or until a knife comes out dry.