Almond-Chocolate Chip Blondie

 
1 1/2 cups unbleached flour
1 t. baking powder
1/2 t. 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 t. vanilla
1/2 t. 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

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett