Cherry Basil Crumble

Makes 12 bars

Ingredients

For the crust

  • 1 cup (179g) cooked white beans

  • 1/2 cup (55g) slivered almonds

  • 1/2 cup (48g) BodiCafe Easy Oats

  • 1/2 cup (60g) whole wheat pastry flour

  • 1/4 cup (80g) agave nectar/BodiCafe Honey

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) BodiCafe Honey

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) BodiCafe Honey.

  • 1/2 teaspoon corn starch

Method

  1. To make the crust, add all the ingredients to a food processor and blend until the consistency of 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 in. Spread the pureed filling over the crust and then crumble the topping over that.

  4. Bake, at 150 degrees C, uncovered, for 20 to 30 minutes or until the topping browns and the filling has set up. Allow to cool and then cut into 12 bars.

Recipe adapted from www.vegansociety.com

We would love your feedback about this recipe.

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