Almond-Chocolate Chip Blondies

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Unbleached flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2/3 cup	157ml	Mori-Nu silken style tofu - firm or extra firm
1 1/3 cups	263g / 9.3oz	Unbleached cane sugar
1/3 cup	65g / 2.3oz	Spectrum Spread non-hydrogenated margarine
1 1/2 teaspoons	7.5ml	Vanilla
1/2 teaspoon	2.5ml	Almond extract
1 cup	110g / 3.9oz	Vegan chocolate chips
1/2 cup	46g / 1.6oz	Sliced almonds
		Safflower oil - for oiling pan

Recipe Instructions

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.

Source:
"The Vegan Chef at http://www.veganchef.com"

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