Vegetable egg substitute in powder 30 g

Aquafaba is a natural and organic product. Extract from legumes - chickpea.

30 g of aquafaba will replace 10 large eggs (4.5 l of foam). Suitable for use in the production of cakes, desserts, meringues, sauces, creams, toppings. It is suitable for vegans, for people who cannot eat egg whites,...

30 g of Aquafaba powder + 450 ml of water = 10 large eggs

bag weight: 30 g

Aquafaba is a natural and plant-based product. It is obtained by long cooking of legumes. Aquafaba is obtained from such a decoction - an egg substitute. It is best to use chickpeas. Aquafaba chickpeas have a very neutral smell and taste. The water is carefully removed from the decoction to obtain soluble aquafaba. Only the highest quality raw materials from proven sources are used for production.

Aquafaba is a fairly popular substitute for egg proteins. Just whip and the result is a fluffy mass. You can prepare meringues, soft foams, add to healthy sweets or make mayonnaise (cholesterol-free and lower calorie). What could be the benefits of using aquafaba and can it be considered nutritious?

Aquafaba is primarily saponins. Saponins foam in water, which is why it is so easy and quick to mix. Their properties are also used in pharmacology and cosmetology. Saponins are beneficial for our health and aquafaba is a perfect product in this respect. Saponins act as diuretics, expectorants, have anti-inflammatory, antibacterial, antiviral, antifungal and antifungal properties, stimulate the secretion of gastric juice, bile and intestinal juice, support digestive processes, reduce the level of "bad" cholesterol and increase the digestion of fats. Aquafaba contains vitamins and minerals that pass into the water from chickpea seeds (including B vitamins, magnesium, calcium). Normally, these ingredients are largely lost in the water added after the seeds are cooked.

Aquafaba contains a significant amount of protein and carbohydrates, which means you can include it in your daily diet without feeling guilty. Until now, you had to have chickpeas either canned or soaked and cooked. Now it's much easier. Just mix the powder in water and it's ready!

Aquafaba soluble - a unique product. It is suitable not only for vegans, but also for people with a protein diet, for all those who lead a healthy lifestyle, for those who receive gluten in their diet, but also for those who are on a diet.

Composition: 100% natural dehydrated chickpea broth

• Nutritional value of the reconstituted product: 100 g contains 14.0 g of carbohydrates, 6.1 g of protein
• gluten-free
• without lactose
• without sugar
• without preservatives
• without dyes
• no cholesterol

How to use: Degrease kitchen utensils. Add 150 g of prepared water (50-60 degrees) to 10 grams of soluble Aquafaba and mix. Cover with a lid. Wait 2 minutes. Beat well into a foam or use in liquid form.

Tips:

• Lemon juice, citric acid or potassium tartrate stabilize the aquafaba foam.

• Sugar makes the foam thick and heavy. After adding sugar, the cream becomes whiter.

• Agar or guar gum can make aquafaba foam last a long time.

Dosage:

1 large egg = 1/2 KL aquafaba + 3 PL water

1 egg white = 1/3 aquafaba + 2 tbsp water

Recipes:

Pavlov's cake/meringue

Ingredients:

Dissolve 10 g of aquafaba in 150 ml of water
1 tablespoon of lemon juice
1.5 cups powdered sugar (without additives)

Pour the aquafaba into a bowl and start whipping on the highest speed of the mixer. When the foam hardens, slowly add sugar a spoonful at a time - keep stirring. At the end, while constantly whisking, pour in the lemon juice. The finished mass should be stiff and shiny. Preheat the oven to 100°C. Line the tray with baking paper and draw two circles with a diameter of 20 cm on it. They should fit on one plate. Apply the foam evenly on the circles and dry in the oven for about 2-2.5 hours. After this time, turn off the oven, open the door and leave the cake inside until it cools down.

Chocolate cream:

Dissolve 10 g of aquafaba in 150 ml of water
5-6 spoons of powdered sugar
200 g of dark chocolate 70%
Melt the chocolate in a water bath and let it cool.

Place the aquafaba in a bowl and mix on high speed for a few minutes until completely solidified. So much so that nothing comes out of it when you turn it upside down. Then, while constantly stirring with a spoon, add powdered sugar one spoon at a time. Gently pour the chocolate into the prepared foam, stirring constantly with a spatula so that the foam does not fall too much. Put the chocolate cream in the refrigerator so that it hardens and you can spread it on the cake. It will take 1/2 to 1 hour depending on the temperature in the fridge.

Fruits:

1 cup raspberries
1/2 cup blueberries
1/4 small strawberries, blackberries and red currants
mint leaves for decoration

Arrange on half of the dried cake, spread half of the chocolate cream and half of the raspberries. Then cover with the second wheel of the dried mass, gently press down, spread with the remaining chocolate cream and decorate with the rest of the fruit.

Icing on gingerbread

Ingredients:
Dissolve 1/2 teaspoon of aquafaba powder in 40 ml of water;
180 g of powdered sugar;
20 g of corn starch.

Preparation:
Beat the aquafaba with a mixer on high speed until you get a light, liquid foam. Pour powdered sugar and then starch while constantly whisking.
Adds whiteness and makes the glaze opaque. The mass should be solid. If the mixture runs off the spoon easily, add a little more powdered sugar and beat for another 10 seconds.

We apply the glaze on the gingerbread and let it dry for several hours.

Sponge tiramisu

Ingredients for sponge cake
• 5 grams of aquafaba + 75 ml of water
• half a teaspoon of lemon juice
•pinch of salt
• 140 ml of soy milk + juice from half a lemon
• 200 g of plain wheat flour
• 1 teaspoon of baking powder
• 100 g of powdered sugar
• 2 tablespoons of olive oil
• 1/2 teaspoon of vanilla sugar

Production of sponge dough:
• Dissolve aquafaba in water and add lemon juice and a pinch of salt. Beat with a mixer for about 8 minutes until stiff
• add the juice of half a lemon to the milk and wait until it separates
• sift the flour through a sieve, add baking powder, olive oil, powdered sugar, milk and mix until smooth
• add 1/3 of the foam and mix intensively
• add the rest of the foam, gently mix lightly and mix with a spoon
• Line the form with baking paper and pour the mixture. Bake for about 25 minutes at 180 °C

Cream ingredients
• 5 g of aquafaba + 75 ml of water + 1/2 teaspoon of lemon
• 80 g of powdered sugar
• 80 g of unrefined coconut oil
• 260 g of vegan cream
• 100g of powdered sugar
• cocoa
• 1/3 cup of espresso

Preparation of the cream
• whip the aquafabe, add 100 g of sugar at the end
• Grate the coconut oil with 80g of powdered sugar
• add cream - be careful! It is important that it is at room temperature, not from the fridge!
• add 1/3 of the foam and mix vigorously, then the rest and mix gently
• put the resulting cream in the freezer for 15 minutes
• Cut the sponge cake into strips and place it on the container in which you want to make the tiramisu.
• cover the sponge cake with coffee
• pour over the cream and sprinkle with cocoa
Put in the fridge for a few hours, preferably overnight.