It's daunting when you first change your diet to not include eggs; this is where aquafaba comes in.
What is aquafaba?
Aquafaba is the brine left over from soaked or tinned chickpeas - it's chickpea juice! This magical juice has so many uses in food; use as an egg replacer in baking, whip up to make vegan royal icing or whisk to make vegan meringue. It's so intriguing how a juice turns into something so white and fluffy!
The below image shows what aquafaba looks like; it's yellow to start off and has a similar viscosity to slightly watered down to raw egg whites.
This juice features a lot in my recipes on Plant Based Folk, so I thought I would collate a list of these aquafaba recipes;
When life gives you lemons, you make lemon and thyme cake. Perfectly paired with tea or enjoyed as a sweet after dinner.
Ginger bread cookies are great anytime of the year, why only make them at Christmas time? This recipe uses freshly grated ginger for extra zing.
Pair your ginger bread cookies with this egg-less royal icing that can be stored in the fridge for weeks.
Have bananas lying around? Use them to make muffins which can be enjoyed in anyone's lunch box.
Get your kids involved with making easy egg-less meringues, these pink beauties are flavoured with rose water.
A cake that wont last long in the kitchen as it's so damn good: this is a rich chocolate cake with hidden zucchini.