You probably never even thought of keeping that slushy water from the chickpea can, right? I know I didn’t. Until I found out that actually, it’s the perfect egg-white replacement! It’s full of protein and can even be whipped up to make meringues. So no more buying massive packets of eggs and trying to find a use for the yolks. The next time you’re making a hummus or a chickpea curry, you’ve actually got a reason (and a “free” ingredient) to treat yourself with a delicious dessert after.
You will need:
75ml coconut oil
60g dark chocolate
125g raw cane sugar
75g maple syrup
1/2 tsp cinnamon, ground
2 tsp instant coffee
150ml aquafaba aka the water from a 400g can of chickpeas
40g tapioca flour
65g Dove’s Farm gluten-free white flour blend
90g dark chocolate, cut up into small pieces
Preheat the oven to 175°C.
Start by melting the 60g dark chocolate with the coconut oil on a low heat. Once melted through, whisk in the sugar, maple syrup, salt, cinnamon and coffee.
Whisk into this the aquafaba, followed by the flours. Fold into the mix the dark chocolate “chips”
Pour into a greased 20cm tin and bake for 35 minutes.
ENJOY, they truly are delicious.