Ever wondered what to do with the chickpea water that you normally through away?
Instead of throwing it down the sink why not save it and use it to make these delicious vegan brownies.
After working on my Veggie Yum stall back in June I was approached by a fellow trader that was raising awareness of food waste. They had a stall and were making food only sourced from food that otherwise would have been destined for the bin.
See mention that chickpea water can be used a great egg replacer in baking recipes. I had never heard of this before and thought it was a great discovery. So as I was draining some chickpeas for a salad I was making, the thought came to me that I should try this out.
So I quickly looked up what you can make with chickpea water and came across these vegan brownies. I always love a good vegan brownies and get excited at discovering new recipes so this was the perfect opportunity.
Thanks to the Vegan Society I was provided with the link to the following recipe.
This recipe was adapted from Fried Dandelions – Perfect Brownies post as I didn’t have any chocolate chips and so decided to use just coco powder in its place.
- 1/4 c coconut oil, plus extra for greasing the pan
- 3 ounces coco powder
- 1/2 c brown sugar
- 1/4 c maple syrup
- pinch of salt
- 1/2 c aquafaba – chickpea water
- 1 tsp cinnamon
- 2 tsp instant coffee
- 3/4 c flour
- 1 tsp of baking powder
- Pre-heat the oven to 180 C.
- Add the coco powder, flour, cinnamon, baking powder, salt and instant coffee and mix well.
- Then add the maple syrup, brown sugar, coconut oil and and chickpea water and mix well.
- At this point the mixture may get too thick so I kept adding a little water until the mixture was smooth and shinny.
- Place into a small baking try that had been lined with parchment paper.
- My tin was a 9 inch tray.
- Place in the oven and bake for 30 minutes. Once cooked make sure the mixture is cooked all the way through. If so as it should be, remove and leave to cool.
- Cut in to even squares and serve. Brownies should keep for up to 10 days in an airtight container or for as long as you resist eating them.
If you have enjoyed this recipe and would like more then I would love to hear any suggestions from you.
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