Cherry basil crumble bars

Ingredients

For the crust

• 1 cup (179g) cooked white beans
• 1/2 cup (55g) slivered almonds
• 1/2 cup (48g) rolled oats
• 1/2 cup (60g) whole wheat pastry flour
• 1/4 cup (80g) agave nectar

For the topping

• 1/2 cup (90g) cooked white beans
• 1/2 cup (55g) slivered almonds
• 1/2 cup (48g) rolled oats
• 1/2 cup (60g) whole wheat pastry flour
• 1/4 cup (80g) agave nectar

For the filling

• 2 cups (310g) pitted or frozen cherries
• 1/4 cup (6g) fresh basil
• 1/4 to 1/2 cup (80 to 160g) agave nectar, depending on tartness of fruit
• 1/2 tsp arrowroot powder or corn starch

Method

1. To make the crust, add all the ingredients to a food processor and blend until the consistency of large cornmeal. Press into the bottom of the pan.
2. To make the topping, add all the ingredients to the food processor bowl before you wash it and pulse until the almonds are broken up well. Pour into a bowl and set aside.
3. To make the filling, you can still use the unwashed food processor and add all the ingredients. Double-check that all the cherry pits have been removed. You’ll hear them in the food processor if any slipped by. Spread the pureed filling over the crust and then crumble the topping over that.
4. Bake, uncovered, for 20 to 30 minutes or until the topping browns and the filling has set up. Let cool and then cut into 12 bars.

Variations

Try with different seasonal fruits and herbs or spices: apple cinnamon, blueberry mint, or even strawberry basil.