1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 20cm square baking tin with baking paper, allowing the paper to rise above the edges of the tin.

2

In a large bowl, mix together the flour, oats, almonds, cinnamon, baking powder, bicarbonate of soda and salt. In another bowl, stir together the brown sugar, oil, egg whites, almond butter and vanilla extract, until combined. Add the brown sugar mixture to the flour mixture and stir well to combine. Fold through the cherries. Spoon the mixture into the prepared baking tin and spread evenly with a spatula.

3

Bake for 25 minutes or until golden brown and a skewer inserted into the centre of the bake comes out clean. Leave to cool completely in the tin on a wire rack. Lift from the tin with the aid of the paper, then cut lengthwise into 4 strips. Cut each strip into 4 squares.

4

To freeze Layer the bars between sheets of baking paper and freeze in an airtight container or freezer bag for up to 2 months. Defrost at room temperature. To store The bars will keep at room temperature in an airtight container for up to 4 days.