Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water
Aquafaba is basically the new revolutionary vegan “egg replacementâ€.
The name “Aquafaba:: was coined by American founder, Goose Wohlt. Wohlt, a vegan baker, discovered that chickpea liquid alone can be used as an egg substitute to make vegan meringues that are identical in taste and texture to traditional egg-white meringues.
Aquafaba literally means "bean water" — the water that beans are soaked and boiled in. Aquafaba is found in cans of chickpeas, but can easily be made by soaking and boiling dried chickpeas, and collecting the bean water.
You only need three tablespoons of Aquafaba to replace one egg in most recipes. It works best in recipes where eggs are used as binders, such as cookies, brownies and cakes, such as cheesecake. For optimal results, Aquafaba should not be used to replace more than three eggs in a recipe.
If you are into egg free baking and have been looking for a real way to replace eggs in your favorite recipes, then this egg free cookbook is EXACTLY what you need.
All of this - for a one time investment of a few dollars.
So I ask you:Â what do you have to lose?
Country | USA |
Binding | Kindle Edition |
ReleaseDate | 2016-08-11 |
Format | Kindle eBook |