WHITE MISO, CHOCOLATE & ALMOND BUTTER BLONDIES

That pinch of salt though.

A pinch of salt is an indispensable ingredient when it comes to baking. Whether making a cake or a batch of cookies, a little bit of salt always appears in the list of ingredients. Why? Because it enhances the flavour of your creation. It gives your baked goodie a round, more complex taste. Without salt, a cake might taste more flat and less elaborate. Instead of using salt, I experimented with using white miso – a paste made from fermented soy beans. They don’t only add as saltiness but also a slightly more savoury touch. Are you willing to try this?

Servings: 12 blondies 

Total time: 10 min

For the blondies

Ingredients

1 cup almond flour 

1 tsp baking powder

1/3 cup coconut sugar 

2 tbsp flax seeds

2/3 cup plant based milk 

2 tbsp almond butter 

1 1/2 tbsp white miso paste 

add ins

125g 85% dark chocolate, roughly chopped (keep 2 tbsp for sprinkling on top)

Instructions

1. Preheat the oven to 180°C and line a rectangular oven proof dish with baking paper. 

2. In a blender, blend the flax seeds together with the plant based milk, nut butter and miso paste until well combines.

3. In a bowl, combine the almond flour, coconut sugar and baking powder. Add the wet ingredients and with a spatula, make everything come together. Add in the chopped chocolate and spread evenly on the baking dish. Sprinkle the remaining chocolate on top and bake in the oven for 15-18 minutes. 

4. Allow to cool, then cut into small squares and enjoy the complexity of flavours – miso paste does not only belong into miso soup, so it seems!