Ingredients
Dry Ingredients
Wet Ingredients
Add-ins
Instructions
Step 1
Prepare Dry Mixture
Step 2
Prepare Wet Mixture
Step 3
Combine Mixtures
Step 4
Bake
Servings
Equipment
You'll need at least two bowls: one for the dry ingredients and one for the wet. Choose a medium-sized bowl for easy mixing.
A whisk helps ensure your mixtures are smooth and well-combined. Make sure it's sturdy enough to handle thicker batter.
Opt for a round baking dish about 5.5 inches in diameter. If you don’t have this size, adjust the baking time accordingly.
Preheat your oven to the correct temperature for a perfectly baked pastry. An oven thermometer can be helpful.
Variations
- Gluten-Free: Simply substitute the oat flour with a gluten-free flour blend. Ensure that all your other ingredients are certified gluten-free for the best results.
- Vegan: Replace the butter with a plant-based butter and use flax or chia eggs instead of regular eggs. For the flax eggs, mix 2 tablespoons of flaxseed meal with 5 tablespoons of water and let it sit for 15 minutes to gel.
Faq
- Do I need to thaw the black currants before adding them to the batter?
No, you can add the black currants frozen. They will contribute moisture to the pastry as they bake.
- Can I use regular sugar instead of coconut sugar?
Yes, you can substitute coconut sugar with regular granulated sugar or another sugar of your choice.
- Why is my pastry too dense?
Be sure not to overmix the batter. Mix until ingredients are just combined to keep the texture light and fluffy.
- How do I know if the pastry is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the pastry is ready.
- Can I use fresh black currants instead of frozen?
Absolutely, but be mindful of the added moisture. You might need to adjust the baking time slightly.
- How can I add a different flavor twist to this recipe?
Consider adding a teaspoon of vanilla extract or a pinch of cinnamon for a unique flavor twist!