Miso and ginger is a great flavour pairing and so is miso and caramel. This recipe takes these amazing flavours pairings and combines them into the most amazing gingerbread recipe - you will struggle not to eat all of this in one go.
- 2 Cups plain flour
- 1 Cup coconut sugar
- 1 Tsp baking soda
- 1 Tsp baking powder
- 2 Tbsp ground ginger
- 1/2 Tsp allspice
- 1/2 Tsp nutmeg
- 1 Tsp cinnamon
- 1 Cup golden syrup
- 225g butter (cubed)
- 2 eggs lightly beaten
- 1/2 Cup Meru Sweet White Miso
- 250ml almond milk
Preheat oven to 150 deg C (140 deg C fan-forced)
Grease and line two small loaf tins.
In a mixing bowl, sift all dry ingredients together.
In a saucepan, melt the butter over a low heat and add the golden syrup. Add the melted mix to the dry ingredients. Next add the eggs and then the miso and milk, stirring to combine.
Pour mix into loaf tins.
Cook the gingerbread for 1hr and 10mins. Depending on your oven, you may want to cover the tin with foil part way through the baking to prevent burning on top.
The gingerbread is cooked when a skewer, inserted into the centre, comes out clean.