Aquafaba, the starchy liquid that chickpeas have been cooked in // Plant-based baking tip from Grandma Sita
🌱🥫 Grandma Sita loves cooked chickpeas because there is nothing to waste at all. Overall she matches the chickpeas with veggies in delicious salads/soups, use them to make homemade hummus and even bakes her yummy plant-based treats with aquafaba.
👩🍳 Aquafaba is the starchy liquid that chickpeas have been cooked in.
✨ What really makes aquafaba a magical ingredient is that it whips and creates a foam that can be used as a direct replacement for egg white in some cases, including meringues, pancakes and cakes.
🥚 In general, one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp).
💪 A typical nutritional composition of chickpeas is listed as 19% protein, 61% carbohydrate, 6% lipids, and 14% water. However, these amounts are approximate and can vary by variety. Pulses and legumes, as well as products made from them, are a healthy source of protein and a practical alternative to meat. Check the science-based plant-based cooking guide by European Food Information Council (EUFIC)
🛒 Grandma Sita got some chickpeas in glass bottles from WeFood, a Danish surplus food supermarket – and ready, set, bake!
🌱 Plant-based baking inspiration!
👵💚🌏 Grandma Sita’s sustainable cooking is basically homemade plant-based everyday meals that prevent food waste in a way it benefits one’s health, environment and, ultimately, the whole planet. Check out Grandma Sita’s delicious plant-based recipes. 😋👉 cakes & treats
- DID YOU KNOW…
♻️ During the process of cooking legume seeds, the starches in the seed are gelatinized, allowing the soluble parts of the seed to leach out into the cooking water. More material can be extracted from the seeds if both the cooking temperature and pressure are increased, as well as extending the cooking period. | Source: wikipedia