Crispy Oatmeal Aquafaba Waffles

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

Aquafaba Coconut Macaroons

These aquafaba coconut macaroons actually turned out better without egg whites. More crispy on the outside and soft and chewy on the inside, almost like your favorite chocolate covered coconut bar. They’re so quick to make with few ingredients using no flour or fat. The chocolate icing is a no-brainer: just pop a little piece of chocolate on top of the macaroons as soon as they come out of the oven and they’ll frost themselves! Just let them cool a few minutes. (if you can wait!) Continue reading

Aquafaba Lemon Almond Bars

I came up with these Aquafaba Lemon Almond Bars after trying to lighten up my favorite lemon bar recipe, trying to make it egg-free and less sugary. I reduced the sugar by half using whole coconut sugar (which accounts for the light brown color) and replaced the eggs with aquafaba. I also added almond meal to give the bars more structure. I have to admit the result was even better than the original and a lot healthier too. Continue reading

Aquafaba Zucchini Lime and Pistachio Cupcakes

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

Zucchini Lime Pistachio Loaf

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

Aquafaba Popovers

These aquafaba popovers actually didn’t turn out as regular popovers in that they came out flat and didn’t rise up to my expectations. I’m posting them here anyway until I find the a.f. recipe that works – if there ever is one! Even though they didn’t puff up they were still delicious – delicately crunchy on the outside and soft on the inside. Great with maple syrup – the texture and taste almost like a miniature waffle. Continue reading

Mini Vegan Valentine Meringues

These Mini Vegan Valentine Meringues are so easy and versatile – you can make them any shape, color or flavor you want. And no need to use egg whites either. I’ve discovered that “aquafaba” (the liquid drained from cooked chickpeas) works beautifully. Don’t throw away that precious liquid! You can use it as an egg substitute and it also freezes well. So many dishes from one jar of chickpeas – Hummus, pasta e ceci, and meringues as a dessert! Continue reading