We have so many red currants in our garden! And this year I made sure that the berries would be ours before the birds would eat them. So what to do with all the berries! Today is grey and misty, a perfect day to spend inside the kitchen and bake. After a brief consideration I decided to start with Red currant crumb bars. Somehow I always associate crumbars with rainy autumns, candle lights and all around scandinavian ”hygge”. Something we all like to embrace.
1 cup granulated sugar
1 cup light brown sugar
5 cups red currants
2 cups rolled oats
4 cups spelt flour
2 tsp aluminium free baking powder or baking powder (vínsteinslyftiduft)
1/2 tsp salt
2 cups melted coconut oil
Preheat the oven to 180°C. Grease a middle sized cake pan and set aside.
In a large bowl, gently stir together 1 cup of the granulated sugar, the currants, and the rolled oats, until currants are coated with the sugar mixture.
Melt the coconut oil over water bath. While the coconut oil is melting, whisk together in a separate large bowl, the remaining cup of light brown sugar, the spelt flour, the baking powder, and the salt until evenly combined. Add the melted coconut oil and the egg, use a fork to blend the butter and egg into the flour. Press 2/3 of the dough into the prepared pan. Top with the currants. Clump the remaining dough together into a loose ball, then crumble it over the top of the currant mixture. Bake for 35-45 minutes, until currants are bubbly and top of crust is golden brown.
Árið 2007 í bænum Svaneke á Borgundarhólmi, bjó 23 ára gamall maður að nafni Johan.
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