Published: January 11, 2019
These vegan recipes use chickpea water in place of eggs, perfect for baking or pancake making
Thanks to Bake Off, aquafaba has hit the mainstream. It’s an ingredient I rely on when baking for vegans. Aquafaba (Italian for “bean water”) is the liquid left over from cooking legumes and pulses, most often chickpeas. When whipped, it magically transforms into a meringue-like consistency. It can be used in place of eggs for anything from a scone to a Victoria sponge. It also makes logic-defying meringues and amazing mayonnaise.
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