Anna Jones’ vegan recipes for aquafaba meringues and pancakes
The Guardian -

These vegan recipes use chickpea water in place of eggs, perfect for baking or pancake making

Thanks to Bake Off, aquafaba hashit 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...

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