Almond-Chocolate Chip Blondies Recipe - Cooking Index
Almond-Chocolate Chip Blondies Recipe - Cooking Index
| 1 1/2 cups | Unbleached flour | |
| 1 teaspoon | Baking powder | |
| 1/2 teaspoon | 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 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.
This recipe yields one 9- by 13-inch pan or 24 bars.
Source:
The Vegan Chef at http://www.veganchef.com
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