Almond-Chocolate Chip Blondies

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Almond-Chocolate Chip Blondies

 

1 1/2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup 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 teaspoons vanilla

1/2 teaspoon almond extract

1 cup vegan chocolate chips

1/2 cup sliced almonds

safflower oil for oiling pan

 

Using a little safflower oil, lightly oil (or spray with a light mist of oil)

a non-stick 9- by 13-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 to 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 to 30 minutes, or until golden brown on top and an

inserted toothpick comes out clean. Allow to cool completely before cutting into

24 bars.

 

 

 

 

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