Australian Yoga Journal — November 2017

IN THE NOW

th l t t

16

november/december 2017

yogajournal.com.au

Aylas Activated Buckwheat

Birthday Brownie Cake

with Chocolate Ganache

BY ANGIE COWEN

I recently flew down to Melbourne to attend my neice’s third 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, below, to create a

birthday cake for the birthday princess that all the guests were not only

going to enjoy, but be nourished by.

Chocolate ganache

GF, DF, NF, 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.

Have your gluten-free cake

and eat it too!

Founder of Love Life & Gluten Free, Angie Cowen,

has just launched a seriously scrumptious (and

healthy) range of pre-mixed sweet goodies.

Filled with nourishing ingredients, sustainable

packaging and easy to bake at home, the range

of gluten-free, dairy-free, nut-free and refined

sugar-free (free of all the nasty things!) is perfect for

the sweet-toothed, healthy yogi. Check out

http://www.lovelifeandglutenfree.com to stock up —

and you can use the brownie mix to make

this delicious, chocolatey cake!

Yogic diet in the spotlight

Yogis come in all shapes and

sizes, and so do their diets.

Here’s what Paleo and yoga

teacher Penny eats in a day.

Paleo: Penny Todman

Breakfast (when I feel like it):

2 eggs, scrambled or fried with

avocado, mushrooms and/or baby

spinach

Lunch: A salad with rocket, tomato, roast carrots, activated

nuts or seeds, avocado, a generous dash of olive oil

(grown by my neighbour) lemon juice, pink salt and sauerkraut 

Afternoon tea: Home-made paleo banana bread with organic

grass-fed butter

Dinner: Butter chicken with cauliflower mash or rice and

lots of green veggies on the side 

Dessert (when I feel like it): Raw cake; matcha mint cheesecake

is my current favourite 

INGREDIENTS

2 packets of Activated Buckwheat

Brownie Mix

6 organic eggs

2 x 400 ml coconut cream

METHOD

Preheat oven to 180°C (170°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.

INGREDIENTS

1 cup coconut sugar or rapadura

3 Tbsp. cacao powder

½ cup coconut oil

¼ cup coconut cream

Pinch Himalayan or Celtic sea salt

METHOD

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.