SOY-FREE   GLUTEN-FREE OPTION*   OIL-FREE OPTION**

It’s beans that allow the crust to be oil-free, but it’s the cherries and basil that make them extra special.

Cherry Basil Crumble Bars are a delightful combination of sweet cherries, aromatic basil, and a crunchy oat-almond crumble. These bars offer a unique twist on traditional fruit bars, infusing them with the vibrant flavors of fresh basil. With a wholesome crust made from white beans and oats, these bars are a healthier take on a classic dessert.

The crust, made with a blend of cooked white beans, slivered almonds, rolled oats, and whole wheat pastry flour (gluten-free options available), provides a sturdy base for the luscious cherry filling. The filling features juicy pitted or frozen cherries, accented by the bright, herbaceous notes of fresh basil. A touch of agave nectar adds just the right amount of sweetness to balance the tartness of the fruit.

Topping off these delicious bars is a crumbly mixture of white beans, slivered almonds, rolled oats, whole wheat pastry flour, and agave nectar. Once baked, the topping turns golden brown, providing a satisfying crunch that complements the soft, fruity filling.

Whether enjoyed as a dessert, snack, or even breakfast treat, these Cherry Basil Crumble Bars are a delightful way to savor the flavors of the season. The combination of cherries and basil creates a unique and refreshing taste experience that is sure to please both your taste buds and your desire for a wholesome, homemade treat.

YIELD: 12 bars

TOTAL PREP TIME: 30 minutes (less if not using cherries)

TOTAL COOKING TIME: 20 to 30 minutes

INGREDIENTS

CRUST:

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

TOPPING:

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

FILLING:

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

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil an 11 × 8-inch (28 × 20 cm) casserole pan **or use a nonstick pan.
2. To make the crust, add all the crust ingredients to a food processor and blend until the consistency of large cornmeal. Press the mixture into the bottom of the pan.
3. To make the topping, add all the topping ingredients to the same food processor bowl (no need to wash it) and pulse until the almonds are broken up well. Pour the mixture into a separate bowl and set it aside.
4. To make the filling, use the unwashed food processor and add all the filling ingredients, ensuring all the cherry pits have been removed. Process until well blended. Note: You’ll hear any cherry pits in the food processor, so make sure they are all removed. Spread the puréed filling over the crust.
5. Crumble the topping mixture over the filling.
6. Bake, uncovered, for 20 to 30 minutes or until the topping browns and the filling has set up.
7. Allow the bars to cool, then cut them into 12 bars. Enjoy!

PER BAR:

• 268.2 calories; 7.4 g total fat; 0.6 g saturated fat; 7.0 g protein; 43.1 g carbohydrate; 6.7 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS AND VARIATIONS:

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