mommymonster Posted June 12, 2015 Share Posted June 12, 2015 So my husband came home last night and asked, "Have you heard about the newest egg replacement? Bean water. Those vegans are nuts!" I'm a pretty adventurous cook (and was making hummus for dinner), so I whipped up some chocolate chip and cinnamon meringue kisses for the boys using... the stuff you drain out of a garbanzo bean can. They turned out soooo well! No taste of bean at all, identical look and texture. My next experiment is going to be a chocolate mousse! In any case, there are tons of recipes out there (this is the one I used, use a lower cooking temperature for longer) and a FB page with a **ton** of recipes. This sounds a little crazy, but it's a good alternative to some of the other egg replacers out there! 13 Quote Link to comment Share on other sites More sharing options...
happi duck Posted June 12, 2015 Share Posted June 12, 2015 Wow! Thanks for posting! 1 Quote Link to comment Share on other sites More sharing options...
lexi Posted June 12, 2015 Share Posted June 12, 2015 Thank you! I'm going to look into that! My dd has egg allergies and it's so hard to bake without eggs. Quote Link to comment Share on other sites More sharing options...
sbgrace Posted June 12, 2015 Share Posted June 12, 2015 Wow! Thank you. Quote Link to comment Share on other sites More sharing options...
snickerplum Posted June 12, 2015 Share Posted June 12, 2015 Is more for leavening or binding? My guess would be binding... I hope it works! I think I'll try it with pancakes. Flax and chia eggs always add odd texture to pancakes I think. How much would equal 1 egg? Also, thank you for the recipe - we have very limited desserts for our daughter and this one will work!!! This chickpea stuff could be really great for her! Quote Link to comment Share on other sites More sharing options...
Soror Posted June 12, 2015 Share Posted June 12, 2015 Wow, that is so cool, I'll have to try it out. Quote Link to comment Share on other sites More sharing options...
mamaraby Posted June 12, 2015 Share Posted June 12, 2015 Is more for leavening or binding? My guess would be binding... I hope it works! I think I'll try it with pancakes. Flax and chia eggs always add odd texture to pancakes I think. How much would equal 1 egg? http://www.glueandglitter.com/main/2015/04/14/aquafaba-magical-egg-replacer-for-vegan-meringue-recipes-and-beyond/ As for pancakes - I actually never use an egg replacerlike flax or chia, but I'm not gluten free. If you're GF then the egg replacer is probably more important. Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted June 12, 2015 Share Posted June 12, 2015 Fascinating! I was just thinking about the egg shortage and what I might do personally if I had to be restricted on my egg consumption. I am not a fan of the flax and chia eggs, but chickpea brine is a staple around here that usually goes down the drain. Filing this one away for future reference. Quote Link to comment Share on other sites More sharing options...
snickerplum Posted June 12, 2015 Share Posted June 12, 2015 Yes, our pancakes are gluten free as well as dairy free and a whole bunch of everything else free. Basically, nothing goes into dd7's pancakes that should, except salt and sugar. :-) It's totally trial and error, and we've had some pretty major flops! Quote Link to comment Share on other sites More sharing options...
ikslo Posted June 12, 2015 Share Posted June 12, 2015 Wow. Going to have to try this out. Thanks for posting! Quote Link to comment Share on other sites More sharing options...
mommymonster Posted June 12, 2015 Author Share Posted June 12, 2015 Is more for leavening or binding? My guess would be binding... I hope it works! I think I'll try it with pancakes. Flax and chia eggs always add odd texture to pancakes I think. How much would equal 1 egg? Also, thank you for the recipe - we have very limited desserts for our daughter and this one will work!!! This chickpea stuff could be really great for her! If you whip the bean water/aquafaba, it is BOTH! I mean, you really do have to throw it in a stand mixer and let it whip up. 3T bean water = 1 egg A few people mention that you can use other bean waters -- white beans, etc. 1 Quote Link to comment Share on other sites More sharing options...
ikslo Posted June 12, 2015 Share Posted June 12, 2015 Thank you! I'm going to look into that! My dd has egg allergies and it's so hard to bake without eggs. Until this thread my favorite cake recipe for DS has been this one: https://anubhavati.wordpress.com/2009/01/27/eggless-vanilla-choclate-orange-marble-cake/. It actually has the consistency of normal cake. Works well as cupcakes, and is super easy. I've done it with just vanilla cake and just chocolate and marble and it always comes out great. I've never been able to find a good brownie recipe, though. Anyone use Aquafaba to make brownies yet?? Quote Link to comment Share on other sites More sharing options...
HappyLady Posted June 12, 2015 Share Posted June 12, 2015 If you're on Facebook, there's a group called, "Vegan Meringue - Hit and Misses!," you should check out. I can't believe some of the things people are doing with this stuff! 2 Quote Link to comment Share on other sites More sharing options...
mamaraby Posted June 12, 2015 Share Posted June 12, 2015 Brownies - http://frieddandelions.com/perfect-brownies/ 1 Quote Link to comment Share on other sites More sharing options...
ikslo Posted June 12, 2015 Share Posted June 12, 2015 I've never been able to find a good brownie recipe, though. Anyone use Aquafaba to make brownies yet?? Brownies - http://frieddandelions.com/perfect-brownies/ Thanks! And I like fried dandelions' idea in the link off freezing the aquafaba in ice cube trays until needed. Alas, stuff is usually down the drain before I remember these helpful hints. 1 Quote Link to comment Share on other sites More sharing options...
almondbutterandjelly Posted June 13, 2015 Share Posted June 13, 2015 Bakin' without Eggs by Rosemarie Enro has a good brownie recipe. I also like their sugar cookie and cornbread recipes. It's written by a baker who had a daughter who is egg allergic, so she knows the chemistry of food. My dd has egg allergy and we either use recipes from that book or sometimes standard recipes from our Better Homes and Garden cookbook with Ener-G Egg Replacer. (Not for brownies though. My only successful brownies are from Bakin without Eggs). http://www.amazon.com/Bakin-Without-Eggs-Delicious-Food-Allergic/dp/0312206356/ref=sr_1_1?ie=UTF8&qid=1434157369&sr=8-1&keywords=bakin+without+eggs Quote Link to comment Share on other sites More sharing options...
ikslo Posted June 13, 2015 Share Posted June 13, 2015 Bakin' without Eggs by Rosemarie Enro has a good brownie recipe. I also like their sugar cookie and cornbread recipes. It's written by a baker who had a daughter who is egg allergic, so she knows the chemistry of food. My dd has egg allergy and we either use recipes from that book or sometimes standard recipes from our Better Homes and Garden cookbook with Ener-G Egg Replacer. (Not for brownies though. My only successful brownies are from Bakin without Eggs). http://www.amazon.com/Bakin-Without-Eggs-Delicious-Food-Allergic/dp/0312206356/ref=sr_1_1?ie=UTF8&qid=1434157369&sr=8-1&keywords=bakin+without+eggs My DS has a lot of allergies, so it seems that when people take out eggs, it is being replaced by something else that he can't have or just plain doesn't work. I can't tell you how many times I have tried brownies since DS was a toddler, only to be disappointed. Most inedible. What does the Bakin' without Eggs recipe use instead? I told DS I was going to make brownies tonight and he started tearing up - in anticipation of being let down, yet again. :crying: The Fried Dandelion recipe, with a few tweaks, I'd give a 4/5, though! DS is downstairs working on his second brownie and as happy as can be. :hurray: I got extra hugs. :grouphug: Thanks so much everyone! 2 Quote Link to comment Share on other sites More sharing options...
PinkyandtheBrains. Posted June 14, 2015 Share Posted June 14, 2015 I am waiting for the humidity and rain to die down and try to make some meringue and macaroons! I am so excited I might have a good option to replace eggs (allergic!). Quote Link to comment Share on other sites More sharing options...
almondbutterandjelly Posted June 14, 2015 Share Posted June 14, 2015 My DS has a lot of allergies, so it seems that when people take out eggs, it is being replaced by something else that he can't have or just plain doesn't work. I can't tell you how many times I have tried brownies since DS was a toddler, only to be disappointed. Most inedible. What does the Bakin' without Eggs recipe use instead? Light Corn syrup, vinegar and baking soda. Also semisweet chocolate chips (although that's probably not to replace eggs. Just to add yumminess and maybe a texture thing?) There is also some vegetable oil in the recipe. 1 Quote Link to comment Share on other sites More sharing options...
ikslo Posted June 14, 2015 Share Posted June 14, 2015 Light Corn syrup, vinegar and baking soda. Also semisweet chocolate chips (although that's probably not to replace eggs. Just to add yumminess and maybe a texture thing?) There is also some vegetable oil in the recipe. All of the ones I have tried using corn syrup/vegetable oil end up coming out too greasy/oily. I was really happy with the non-greasy texture of the aquafaba brownies. Although next time I will cut the chocolate and increase the sugar. 1 Quote Link to comment Share on other sites More sharing options...
Bensmom Posted June 15, 2015 Share Posted June 15, 2015 Tried this last night in brownies. Worked great. Dh says this means every time we have black beans we must also have brownies ;) 3 Quote Link to comment Share on other sites More sharing options...
PinkyandtheBrains. Posted June 15, 2015 Share Posted June 15, 2015 All of the ones I have tried using corn syrup/vegetable oil end up coming out too greasy/oily. I was really happy with the non-greasy texture of the aquafaba brownies. Although next time I will cut the chocolate and increase the sugar. What recipe did you use for the brownies? Quote Link to comment Share on other sites More sharing options...
mamaraby Posted June 15, 2015 Share Posted June 15, 2015 What recipe did you use for the brownies? This one - http://frieddandelions.com/perfect-brownies/ 3 Quote Link to comment Share on other sites More sharing options...
PinkyandtheBrains. Posted June 29, 2015 Share Posted June 29, 2015 I made meringue cookies today with aquafaba, sugar, vanilla and cream of tartar. They turned out perfect. With the extra fluff I also mixed up some chocolate mousse by mixing in some melted chocolate and evaporated milk and chilling in refrigerator. I used regularly evaporated milk by any kind of evaporated vegan milk option would work. 2 Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted June 29, 2015 Share Posted June 29, 2015 I've heard about this for a long time, but I would personally want to use the water from home cooked beans for binding. The goo from the can has a lot of salt. Or maybe make sure to use low sodium beans? I know by rinsing canned beans off it dramatically cuts down on the sodium. I am not sure I would want that in my food..and make sure you are using BPA free cans because I would think the goo would have a lot of the whatever it is that can leach out. You just need the bean fiber, that is what is thickening and binding. If you wanted to make your own in larger batches, just cook your own beans in plenty of water. Then, when the beans have gotten soft, drain them, reserve the water, strain the water and then simmer to reduce. Once it gets to that thicker texture you are done. Meanwhile, cooked beans freeze beautifully. I freeze mine in one cup batches so they are ready to go for whatever. And also, hummus freezes very well. I freeze mine in muffin cups. It makes it easy to take out what we need for a couple days. Same with refried beans. We go through large amounts of that. 1 Quote Link to comment Share on other sites More sharing options...
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