I might have ran out of eggs, but at least I can use all this aquafaba I have laying around
I just learned that aquafaba is the water left over in a can of chickpeas.
Mostly for vegans honestly.
Aquafaba can be made using canned chickpeas.
One pleasant surprise after my kid turned vegan – a lot of recipes that call for eggs, you can just leave them out. Fluffy cake, soft cookies, quick breads, so many recipes just don’t put an egg in it and it’s fine.
Theyre a binder. So as long as you have an alternative binder theyre fine. And some things are “fine” without one if you stretch the definition of what “fine” means.
Ya, they don’t hold together as well, but on the other hand, the flavor is often better and the texture can be awesome, melt in your mouth. I especially like eggless (binderless) chocolate spice cake. Put the glaze on a little heavier to help it reach your lips in one piece :)
