1: Heat the oven to 180c /160c fan/gas 4, and line a 20cm x 20cm square tin with greaseproof paper.

2: Mix the chia seeds with 250ml of water and set aside

3: Put the coconut oil into a medium sized saucepan, and set over a low heat. Break in the chocolate pieces, and stir until melted.

4: Mix in the sugar, flour and miso.

5: Finally stir in the bloomed chia seeds.

6: Pour into the greaseproof lined tin and spread around evenly

7: Bake for 30 minutes and remove. The brownies may still be a little wobbly, but as they set they will settle and become deliciously fudgy. Cool completely before cutting into 16 pieces.

Photo by Sarah Bentley for Made In Hackney.