A few months ago I stumbled upon a recipe using aquafaba as an egg replacement. I was intrigued as to what aquafaba actually was. With a little investigation I discovered that aquafaba refers to the water found in a can of garbanzo beans.
My intrigue quickly turned to nausea.
I tucked the idea of using aquafaba far away…until this week.
We deal with multiple food allergies in our home. I’ve considered it an adventure of sorts in trying to recreate traditional recipes into gluten free, egg free versions. I’ve mastered making gluten free cookies without eggs. I’ve successfully made cupcakes and birthday cakes as well. Muffins are a breeze.
But then there are brownies. Thick, fudgy, chocolatey brownies. They have been my nemesis. Try as I may, I have been unable to work my magic. Every single attempt has wound up in the trash…an inedible mess…a disaster each and every…
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