I’ve friend recently told me about aquafab. Aqua-what?? When she explained that people were making meringues out of chickpea liquid I was pretty puzzled and started to investigate. It seems that if you whisk up the liquid from a can of chickpeas, it miraculously forms a stiff, frothy consistency, which with sugar added can be baked into egg-free-meringues. Amazing right? I can’t say I’m a fan of meringues, so looked into other uses, and it seems that it can in fact be used for an all purpose egg replacer in many different recipes.
So the experimenting began……
One of my favourite recipes of all time is a pumpkin muffin recipe that I have tweaked over time. I tweaked this further to make it vegan, swapping eggs for aquafaba, and butter for sunflower oil, I was very happy with the results! I made it as a cake (well 2 cakes!), and it came out exactly the same as the original recipe…. sweet, sticky, and rich! It tastes very similar to Yorkshire parkin, another of my favourites!
This makes 12 rather large muffins, or 2 medium cakes.
6 tablespoons aquafaba (liquid from a can of chickpeas!)
350g dark brown sugar
200g sunflower oil
230g golden syrup or black treacle or honey (I like to use half treacle, half syrup)
450g cooked, mashed pumpkin (or butternut squash)
400g self raising flour
3 tablespoons dried cinnamon
2 tablespoons dried ginger
Whisk up the aquafaba with an electric whisk until it is light and fluffy (and looks like whipped up egg whites). Whisk in the sugar, then the sunflower oil. You should have a thick, creamy consistency.
Add the syrup (or treacle, or honey), then the pumpkin. I like to add this whilst it is still warm from steaming it, as it helps to melt the syrup/treacle, making it easier to mix in.
Mix together, then fold in the flour and spices.
Divide into muffin cases or lined cake/loaf tins.
Bake at 180c / gas 5 until risen, slightly brown on top, and firm to the touch.