These are pretty straightforward. Cherries are delicious and good for you. Here we go:
For the base:
1 cup unbleached all purpose flour
1 scant cup oat flour
1/2 stick vegan butter (4-5 tbsp)
1/4 tsp salt
1/2 cup soy milk (or other plant based milk)
1 tsp each vanilla and almond extract
1/2 cup sugar
Combine the flours, butter, salt, and sugar till mixture is sandy and holds together when you press it. Add in the soy milk and extracts and stir till a dough forms. It should be slightly tacky, but not wet. Set in the fridge to rest for about half an hour while you prepare the filling.
For the filling:
3 cups cherries, pitted and halved
1 cup blackberries + 1 tbsp sugar, pressed for juice
1 orange, zested and juiced
1 cup water
1 1/2 tbsp cornstarch
In a saucepan, add the cherries, blackberry juice, orange zest and juice, and water. Cook till the cherries are tender and easy to mash. Mash a few times, but leave enough whole for texture if you’d prefer. Make a slurry with some of the juice and the cornstarch. Add in the slurry and cook till thick. If it’s too thick, add in a little more water, or orange juice if you’d prefer that.
To assemble the bars:
Cut the dough in half and roll into either 8×8 squares or 9×9, depending on the size baking dish you have. Place one square on the bottom of the baking dish, and then layer the filling on top. Place the other square on top and gently press it down to make sure it’s covering the filling. Don’t apply too much pressure, though, so it doesn’t make the filling come up over the sides.
Bake in a 325* F oven for 30 minutes, or until the top is golden brown. It won’t get too much color on it, so be careful not to over cook.
Cut into bars and serve. These will last in the fridge for a week after baking, stored in an airtight container.
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