You know the viscous water that you’ve cooked your garbanzos or white beans in? You can use it for a direct replacement for egg whites. It’s used for frostings and so many recipes, Including meringues, fudge and marshmallows. Clare’s using it on her vegan gingerbread house!
1 egg white = 2 T. agua faba
1 whole egg = 3 T. agua faba
8 T. aguafava , and beat the hell out of it.
4 drops chocolate stevia
1/4 tsp. cream of tartar
t tsp. raw unsweetened coconut flakes,
2.5 TBS cocoa nibs
1/4 c. cocoa powder
Beat the aguafaba with the cream of tartar until they stand in peaks. Gently fold in the rest of the ingredients and bake at 225 degrees F. for one hour… – less than 1 g. of sugar in each. BAM.
Word of the Day – agaufaba – bean water
Tip of the Day – You have to beat the heck out of it.