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Anna Jones’ vegan recipes for aquafaba meringues and pancakes

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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Thank you Source: Food & Drink – the guardian

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