• Anna Jones' vegan recipes for aquafaba meringues and pancakes

    5 monthes ago - By 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 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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