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 salt1 cup frozen blueberries1 cup frozen banana1 tsp.

Zest of lemon1 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.