Carob Brownie Cake with Elderberries & Rose Hips
Even my dad liked this brownie cake! It’s very lightly sweetened with banana and a little maple syrup. However you could also make it without the maple if you wanted to.
I used a brownie mix that Eat Gangster sent me of their newest baking mix - a paleo, AIP, grain free, egg free, dairy free & chocolate free brownie mixed they’ve called Choconot Fudge.
I’ve been an affiliate with Eat Gangster for a couple years now and absolutely love their stuff! There really is nothing like it out there that I’ve found that is comparable and free from so many common allergens.
You can use my code: FOODBYRACHEL for 10% off your order on any Eat Gangster Products
Substitutions:
Although, I’ve used chocolate to make the ganache, you could sub in the chocolate for carob instead. Here’s how to do it. Add 1-2 tbsp palm shortening to a small sauce pan. Allow it to melt. Then add in 2-4 tbsp carob powder and stir together. Once it’s melted & well combined add in a bit of coconut milk to thicken it up. Feel free to play around with this mixture by adding in a tbsp or so of some maple syrup like I’ve done or keep it free of all sugars completely.
2-4 tbsp carob powder
1-2 tbsp palm shortening
Maple syrup
Ingredients:
For the cake:
1 package of Eat Gangster’s Choconot Fudge Brownie Mix
1 banana, mashed
1/3 cup oil
1/4 cup maple syrup
1-2 tbsp water (only if needed)
2 tbsp dried elderberries
2 tbsp dried rose hips
For the chocolate ganache:
(See note above for how to make this ganache chocolate free)
1 2oz bar chocolate
1-2 tbsp maple syrup (or however much you like)
Full fat coconut milk (enough to thin it all out)
Toppings:
A few tablespoons pecans, roughly crushed
Powdered mint, 2-3 pinches
Rose hip, crushed, 3-4 pinches
Preparations:
Mash the banana in a large mixing bowl. Add in the oil & maple syrup. Set aside.
Grind the dried herbs together in a spice grinder.
Add the brownie mix and ground herbs to your wet ingredients. Stir well to combine.
Coat a loaf or brownie pan with oil and parchment paper and scoop the mix into it.
Bake at 350F for 25-30 minutes.
Once the loaf is out of the pan and starting to cool, prepare the ganache.
Break the chocolate pieces apart and add them to a small saucepan and begin to melt the chocolate once it’s melted you can stir in the maple syrup and coconut milk until a smooth, thick consistency is reached. Remove from the stove and set aside
Wait to pour it onto the brownie until it’s cooled - you don’t want your ganache to melt.
Once your ganache is on the brownie add your toppings. I started with the rose petals. Then, I added the crushed pecans and topped with more rose petals after that and finally a couple pinches of the powdered mint.
