Vegan Almond-Chocolate Chip Blondies

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Vegan Almond-Chocolate Chip Blondies

 

1 1/2 cups unbleached flour

1 tsp. Tbls. baking powder

1/2 tsp. salt

2/3 cup Mori-Nu silken style tofu, firm or extra firm

1 1/3 cups unbleached cane sugar

1/3 cup Spectrum Spread non-hydrogenated margarine

1 1/2 tsp. vanilla

1/2 tsp. almond extract

1 cup vegan chocolate chips

1/2 cup sliced almonds

safflower oil, for oiling the pan

 

Using a little safflower oil, lightly oil (or spray

with a light mist of oil) a non-stick 9x13-inch baking

pan, and set aside. In a large bowl, place the flour,

baking powder, and salt, stir well to combine, and set

aside. In a food processor, place the tofu, and

process for 1 minute to form a smooth puree. Add the

sugar, Spectrum Spread, vanilla, and almond extract,

and process an additional 1-2 minutes or until very

smooth and creamy. Add the tofu mixture to the dry

ingredients and stir well to combine. Fold in the

chocolate chips and almonds, and transfer the mixture

to the prepared baking pan. Bake at 350 degrees for

25-30 minutes, or until golden brown on top and an

inserted toothpick comes out clean. Allow to cool

completely before cutting into 24 bars.

Yield: One 9x13-inch pan or 24 bars.