iEat Green - 07/04/12

This week, my guest is Brett Tolley. Brett is the Community Organizer and Policy Advocate for the Northwest Atlantic Marine Alliance (NAMA). He works to empower local fishing communities and highlight the triple-bottom-line values of locally caught seafood. The Northwest Atlantic Alliance's mission is to restore and enhance an enduring marine system supporting a healthy diversity and an abundance of marine life and human uses through a self-organizing and self-governing organization. NAMA hopes to support the growing movement of Community Supported Fisheries!

Gluten Free Carrot Cake

Cake for 20 people Preheat oven to 325* 3 cups Pamela’s GF Flour 1 cup ground oat flour 1 cup ground coconut 4 tsp cinnamon 2 Tbs baking soda 1 ½ teaspoon baking powder 1 ½ t. salt 6 cups shredded carrots 6 eggs 1 ½ cup Honey 4 t. vanilla 2 cups oil Mix the first seven 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 325 for 50 min. or until a knife comes out dry.