A sweet, chewy bite with a tangy twist from redcurrants, which are available in abundance in gardens around Sweden at the moment. This one has been tested and liked across all ages – from my 2-year-old, to my dad, and to my grandma who is 102 years (I know – unbelievable!!!). I veganised an old recipe from @alovelycake, and it turned out really well!
.
Redcurrant Squares
1,25 dl aquafaba
3 dl caster sugar
1,25 dl canola oil or melted vegan butter
0,5 dl plant milk
2 tsp coarsely ground cardamom
2 tsp baking powder
4,5 dl plain flour
a pinch of vanilla powder
a pinch of salt
4 dl redcurrants (or other berries)
.
Crumble
1,5 dl rolled oats
0,75 dl caster sugar
0,5 dl canola oil
a pinch of vanilla powder
.
Pre-heat the oven to 200 degrees. Line a square oven proof dish, about 35*20 cm, with parchment paper.
Using an electric beater, whip aquafaba and caster sugar until white and smooth.
Add canola oil (or cooled melted vegan butter) and plant milk to the mix, stirring slowly.
Mix all dry ingredients and add to the batter using a sieve. Carefully fold into the batter.
Pour the batter into the tray and spread the redcurrants evenly across the surface.
Combine the ingredients for the crumble in a separate bowl and distribute on top of the redcurrants.
Bake in the over for about 25-30 minutes, until the crumble is golden. Let cool for at least 30 minutes before serving.