If you haven’t tried Love Life & Gluten Free Brownies yet, get on board. They’re so delicious, and so easy to make, plus nourishing too! They’re the brainchild of chef and author Angie Cowen and I’m a little bit in love with them.
Here, Angie shows us just how easy it is to whip up a yummy Activated Buckwheat Brownie Cake with Chocolate Ganache using her mixes. Thanks Angie!
Activated Buckwheat Brownie Cake
I recently flew down to Melbourne to attend my niece’s 3rd birthday party (like I was going to miss it!).
On arrival I had to knock up a birthday cake for 30 people in just over an hour. Luckily I had a couple of my Activated Buckwheat Brownie Mixes in my luggage so I used those, along with my Chocolate Ganache recipe to create a birthday cake for the birthday princess that all the guests were not only going to enjoy but be nourished by.
2 packets of Activated Buckwheat Brownie Mix
6 Organic Eggs
2x 400ml Coconut Cream
Preheat oven to 180 degrees C (170 degrees C if fan forced) and line two 22cm round cake tins. Set aside. Mix all ingredients together in a large mixing bowl and pour evenly into the two cake tins.
Bake for 45 mins or until cake is firm to the touch at the centre and a skewer comes out clean.
Allow to cool before removing from tins.
Top with Chocolate Ganache and decorate with lots of organic strawberries.
Gluten Free (GF), Dairy Free (DF), Nut Free (NF), Grain Free (GRF), VEGAN
This is a gem to have on hand, either for chocolate cake or as an exquisite sauce to take dessert to another level.
1 cup coconut sugar or rapadura
3 tablespoons cacao powder
½ cup coconut oil
¼ cup coconut cream
Pinch Himalayan or Celtic sea salt
Place all ingredients into a small/medium saucepan. Simmer for 15 minutes stirring constantly till mixture has thickened.
For flawless results, pour ganache onto cake while still warm and allow to set.
If you want more of Angie, click here to buy her cookbook, Love Life & Gluten Fee.
Or buy the brownie mix or another of her range of gluten-free products that you can make at home.
Thanks again Angie!