Get informed about Aquafaba with the articles below. It’s something I personally enjoy for its versatility in terms of baking. It is, however, lesser known for its nutritional value.
Here’s how to do it.
- Separate the chickpeas from their juice. It can be from a non BPA can or a small box like so.
- Add 1 teaspoon of cream tartar. Mix together. The cream tartar could be replaced by the same amount of fresh lemon juice.
- Mix with the electric blender until the mousse starts forming stiff peaks.
- Delicately add 3 tbsp of powdered monk fruit sugar and 1 teaspoon of pure vanilla extract. Mix gently.
If you want to add any flavors, add them at your taste in a liquid or powdered form. The mousse can be consumed immediately, but the texture will be best after about 8 hours in the fridge.
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