Miso Walnut Brownies Food

MISO WALNUT BROWNIES

Steps:

• Heat oven to 180C. Line a 15 x 27cm loaf tin with baking paper.
• Mix together miso and yoghurt.
• Mix butter and brown sugar in a large bowl until smooth. Add miso/yoghurt and two-thirds of the walnuts and mix well.
• Add flour and mix well.
• Pour into cake tin and sprinkle with remaining walnuts. Bake for 20 minutes.
• Cool in cake tin, then serve with yoghurt or whipped cream.

SALTED MISO BROWNIES

Steps:

• Preheat the oven to 400°F and line an 8-inch x 8-inch cake pan with parchment paper. In a small bowl, mix the ground chia seeds with 1 cup plus 2 tbsp of water and set aside.
• Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat. Mix in the sugar, flour, and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined pan and gently shake to distribute the mixture.
• Place on the middle shelf of the oven for 45 minutes or until firm to the touch around the edges with a slight wobble in the middle, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.

MISO-MAPLE WALNUTS

Steps:

• Preheat oven to 325°.
• Combine the miso, ghee, maple syrup, and salt in a small mixing bowl and stir to create a paste. Add the walnuts and toss until the nuts are well coated.
• Spread the walnuts on a parchment-lined rimmed baking sheet and bake for 10 to 13 minutes, or until caramelized.
• Cool to room temperature before serving. Store in an airtight container at room temperature for up to 1 week.