Work quickly to prevent
the aquafaba mixture from deflating too much.
Add the shredded Brussels sprouts to the bowl along with the rest of
the aquafaba mixture (this is just to ensure the salt and aquafaba are distributed evenly), and stir to combine with the potatoes.
Turn the hand beater on again and carefully and slowly, pour the maple syrup in to
the aquafaba mixture until combined and fluffy.
Add oil, milk and vanilla to
aquafaba mixture, whisk together and then add to flour mixture.
Not exact matches
If the
mixture is a bit too thick, trickle more
aquafaba (or cold water) through the opening in the lid.
If not using sun - dried tomatoes (which bind the
mixture a bit more), you may need to increase the amount of
aquafaba and rice flour a little bit.
If
aquafaba isn't your thing, you could use the «flax egg»
mixture I use in my Cashew Butter Snickerdoodles, but know that there will be a difference in flavor from the flaxseed.
Add whipped
aquafaba and use a spatula to fold it into the nut
mixture.
Very gently fold the whipped
aquafaba into the strawberry
mixture in order to maintain as much of the airiness as possible.
Whisk the oil and
aquafaba into the yeast
mixture.
Once the chocolate soy cream
mixture is lukewarm, combine it with the
Aquafaba foam thoroughly.
Beat in the vanilla and
aquafaba, until
mixture is light and creamy.
(Note: Make sure the chocolate
mixture is as cool as possible without firming up, otherwise it can seize when added to the
aquafaba in step 3.)
Once you make the raspberry
mixture, leave it to cool down and then gently fold in to the whipped
aquafaba, you will have beautiful raspberry mousse.
Before
aquafaba, the most prominent egg - foam replacers were bubble - making agents such as baking powder or a
mixture of baking soda and vinegar, or thick bubble - retaining whole foods like applesauce, mashed bananas and ground chia seeds.