These delectable little muffins, being not too sweet, are just right for breakfast, snack or even dinner time. You can even boost their nutritional value by substituting some of the flour (about 1/4 cup) with millet flour as I did here. These would be great for a halloween party too! Continue reading
These crispy aquafaba oatmeal waffles are a perfect combination of two breakfast foods: oatmeal and waffles. This recipe caught my eye in Zsu Dever’s “Aquafaba” cookbook. I took the original recipe a step further by also whipping up the aquafaba with a small amount of coconut sugar to make them even lighter – and topping them with fresh blueberries and maple syrup make these waffles even more yummy ! Continue reading
These Aquafaba Zucchini Lime and Pistachio Cupcakes are a spinoff of the Loaf cake I made recently. You can make 24 small or 12 large cupcakes from my original recipe. They bake so much quicker (15-20 min) and are easier to serve. Look up the Zucchini Lime and Pistachio Loaf on this blog and follow the same directions and tips. I skipped the honey this time and the flavor was perfect…..not too sweet. Continue reading
This Zucchini Lime Pistachio Loaf can be easily turned into an egg-free version by using aquafaba. Naturally sweet zucchini makes this cake extra moist and full of healthy fiber while reducing a lot of the sugar used in most recipes. Pistachios and limes pair well in this loaf by adding extra crunch and tanginess. Healthy enough for an energising special breakfast. Continue reading
My favorite brownie recipe got even better with aquafaba! Switching to aquafaba instead of eggs gave these brownies a lighter and fudgier texture. The way of mixing the ingredients might sound complicated, but it really isn’t. The idea is only to carefully mix without deflating the fluffy aquafaba. Continue reading