Aquafaba is the name for the liquid of chickpeas (or any other legume) which can be used as an alternative to egg.
Aqua is Latin for water and faba is Latin for bean.
Until recently all attempts to recreate the binding and lifting properties of eggs from a plant source either tasted a bit odd or needed the addition of other compounds and chemicals.
In 2014 Joël Roessel from France discovered that liquid from cooked chickpeas can be whipped into a foam. His work inspired Goose Wohlt, an American software engineer, to carry on the experiments. But he needed an army of testers and supporters to make sure that it was something that anyone could use and so a whole community has sprung up, trying out recipes and sharing tips to get the best results.
If you join their Facebook page you will see that aquafaba isn’t a miracle ingredient and doesn’t always work but it was enough to encourage Pork Belly to have a go.
Three tablespoons of aquafaba is the equivalent of one egg and it works really well – with no after-taste.
Vegan cherry 'n' coconut cookies
- 225 g dairy-free margarine
- 140 g caster sugar
- 3 tablespoons aquafaba
- 1 teaspoons vanilla extract
- 280 g plain flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- pinch of salt
- 40 g dessicated coconut
- 100 g glacé cherries chopped.
- Pre-heat the oven to 190C/gas mark 5.
- Prepare 2 baking sheets with parchment or greaseproof paper.
- Cream the spread and sugar together in a bowl or mixer.
- Beat in the vanilla extract and aquafaba.
- Sift the flour, baking powder and bicarbonate of soda into the mixture and add a pinch of salt.
- Stir until well combined.
- Gently stir in the coconut and cherries.
- Use a small ice-cream scoop or tablespoon to put the dough in mounds onto the baking trays.
- Bake for 12 - 15 minutes until golden brown.
- Leave to cool on the baking sheets for about 5 minutes before carefully transferring them onto wire racks to cool completely.