So, last week I cooked for a tiny army and so was left with tonnes of aquafaba- my new favourite ingredient to play with!
If you aren’t aware of it, it’s basically an egg white substitute and is originally the brine from a can of chickpeas (or other beans but primarily chickpeas). Can be used to make pancakes, cakes, brownies, meringues and everything else with eggs in it really.
Today, I baked brownies for a friend’s surprise birthday party- risky to try a new recipe I know but it’s the only way I was gonna be baking tonight. Think I would add a little more butter as mine seemed a little flaky but here’s the recipe I followed: http://frieddandelions.com/perfect-brownies/
I would say the recipe would work well on its own as is but being in need to finish all the leftovers in the fridge, I used up the salted caramel to replace the amount of maple syrup in it.
Just took a test bite and I want it all! NOM!!
And this is what I want to use the frozen aquafaba (there’s just so much in the fridge!!) for:
And for the lemon curd: http://atravellingcook.com/2015/05/egg-free-lemon-butter.html#more-883
And perhaps for breakfast tomorrow- a good brekkie does kill a hangover: http://avirtualvegan.com/vegan-omelette/