Chia & Salted Miso Brownie with Plum Compote and kefir drizzle

Making use of the last plums of the season, I baked one of my favourite brownie recipes this week. It’s inspired by a recipe recommended to me by a friend many years ago, which I’ve since adapted to be gluten-free, using ground almonds instead of flour and with less sugar compared to the original.

It also happens to be the dessert I served at my recent Microbiome Workshop. This is a true microbial treat — rich in soluble and insoluble fibre, polyphenols, and probiotics thanks to the kefir drizzle. I kept it simple, using plain kefir, as its subtle tang perfectly complements the sweetness of the compote and the depth of the brownie.

If you’ve missed plum season, don’t worry — frozen cherries work beautifully too. I find that slightly tart fruit balances the richness of dark chocolate best.

✨ Chia + Salted Miso Brownies ✨

Ingredients Makes 8–12

• 4 ½ tbsp milled chia seeds

• 100 g flavourless coconut oil

• 250 g dark chocolate (85%+), broken into small pieces

• 175 g brown sugar

• 1 packet vanilla sugar

• 130 g ground almonds

• 3 tbsp white miso

• 1/2 tsp flaky sea salt (I use Maldon)

Method

1. Preheat the oven to 190°C and line a 20 x 20 cm baking tin with parchment paper.

2. In a small jug, mix the milled chia seeds with 300 ml water and set aside to thicken.

3. In a medium-sized bowl, place the coconut oil and chocolate over a pot of gently simmering water. Stir occasionally until melted, then remove from heat and stir in the sugar, ground almonds, miso, and sea salt flakes. Finally, add the soaked chia seeds and mix well.

4. Pour the batter into the prepared tin, spreading evenly. Bake for 45 minutes on the middle shelf. Remove and cool before slicing. The brownies may still feel slightly soft when hot, but will firm up as they cool. (Or enjoy them warm for a molten texture!)

✨ Spiced Plum Compote ✨

Ingredients

• 250 g plums, washed and stoned

• ½ cup filtered water

• ½ cinnamon stick

• 1 star anise

• ½ vanilla pod (scraped seeds + pod)

• 3 tbsp maple syrup or honey

Method:

1. Slice the plums into thin wedges. Place all ingredients in a medium saucepan and bring to a simmer over medium heat. Stir gently, then reduce to low heat, cover, and simmer for 5-10 minutes.

2. Remove from heat and allow to cool slightly. The liquid will thicken as it cools. Serve warm or chilled with the brownies and a drizzle of plain kefir.

I hope you enjoy making (and sharing) this one as much as I do.

Wishing you a lovely, cozy start to the winter season.

Warmly,

Diana