Hello beautiful souls!
We’re back at it, celebrating life through chocolate and muffin trays. Fist. Bump.
These wholemeal babycakes are a crazy-delicious way to sneak some action into your gut. They deserve an Oscar in performing arts.
We’re using aqua faba for zero-waste points. Aqua faba is the soak liquid from a tin of chickpeas or white bean that we usually pour down the sink. (But you already know that). Deliciously freeze-able, this aqua faba stuff. Yes, freezing it in labelled tubs makes me feel closer to Marie Kondo. I highly recommend doing same.
Aqua faba is stuffed with protein and resistant starch. I want more of both, in my life. I bet you do too. And all the better if they arrive by cupcake magic carpet!
Below, I present two aqua faba examples.
The first example costs just 69c at your local Lidl. These packaged organic chickpeas produce an excellent aqua faba. The chickpeas themselves are fairly standard and would need a magic wand. This recipe for vegetarian mince is an ideal way to use up average-tasting chickpeas. Or a fiery vegetarian madras like this one can help compensate for tinned beans that lack in flavour and texture.
The second example is from a perfectly brilliant jar of cooked butter beans made in Poland. I found these in an organic grocers for a whopping €7.
They taste amazing and can be added straight-up to salads, into soups, stirred through curries, and even tossed through pasta sauces. Their texture is particularly creamy with a whisper of sweetness, like buttery mashed potato. I have even blitzed the entire jar of beans, with its aqua faba, to make a double-cream replacement in pasta dishes. It worked exceptionally well. This aqua faba, in particular, is among the best for making vegan meringues. While I haven’t tried Bold Bean & Co. from the UK, I believe this artisanal company makes similarly fabulous beans for €5 per jar. Grab one if you’re lucky enough to spot a jar at your local wholefood emporium or deli!
