Vegan Chocolate Chip Bread — Carly Weinstein

After looking over countless recipes all over the internet, I put together a vegan recipe based off of a combination of classic Blondie's recipes. I had a few goals when creating my recipe. The first was to make them dairy-free, which meant substituting milk and chocolate chips for almond milk and vegan chocolate chips. I used normal flour because I have no sensitivities to gluten, although if you are someone who is sensitive or allergic you could always substitute a gluten-free flour such as one of the products by Bob's Red Mill (these usually bake well). Next, I wanted to make sure my recipe was low in fat, and had all natural sugars, so I used applesauce instead of oil, and blue agave instead of white sugar. This recipe was definitely a crowd favorite and it turned out to be more of a bread texture then a blondie, but still delicious and so satisfying! Can't wait for you guys to try!

3 1⁄2 cups flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3/4 cup blue agave
1 cup applesauce
2 teaspoons vanilla extract
1 cup almond milk
1 bag or 1 1/2 cups of semisweet vegan chocolate chips (I used Enjoy Life)

Preheat oven to 375 degrees & bake for 25-30 minutes

Combine all dry ingredients in one bowl & wet ingredients in the other; fold wet ingredients into dry ingredients & stir until smooth