Bo's Kitchen

Plant based recipes made with love

aquafaba

Choc chip almond butter cookies

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choc chip almond butter cookies

Hey, friends! How’s it going? I hope the month is treating you well. Over here it’s still chilly, but the temperature is not sub zero which can only mean one thing, spring is close! I’m ready for the sunshine and fresh, summery recipes! I’m still not ready to turn the oven off yet though, so I’ve been busy in the kitchen baking up as many recipes as possible.

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Blackberry aquafaba muffins

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Blackberry season is in full swing here. Muffins are always in season though, right? That’s why I had to make these seasonal sweets extra special with my fave vegan magic, aquafaba. Aquafaba is the brine from a tin of chickpeas, and when whipped it creates a beautiful fluffy egg substitute, just like egg whites for meringue. I’ve used it a lot in waffles lately, but I’m really enjoying trying it in baked recipes too. Next time you open a tin of chickpeas, save the brine! You can also make your own if you soak and cook your chickpeas at home.

Feel free to sub the flours for gluten free, a good all purpose gluten free would work well. I used a combination of plain and rye flour in these, I really love the flavour of rye flour.

These are refined sugar free, favouring coconut sugar over traditional cane sugar. I haven’t used white sugar in what feels like years now and to be honest, I don’t miss it at all. Coconut sugar adds just the right amount of sweetness without overpowering the flavour of blackberries. I like to enjoy a muffin with my cup of coffee for breakfast, so I prefer them to be naturally sweetened. I like to sprinkle a little coconut sugar over before baking to give them deliciously crackly muffin top. I’ve also added cinnamon and a little lemon zest, which just brings these muffins to life.

I’d love to hear what you think if you make them, or if you did anything differently. Please comment below or take a snap and tag me on Instagram! I always love to see your creations.

blackberry muffins

Blackberry muffins
 
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Author:
Recipe type: Dessert
Serves: 12 muffins
Ingredients
  • 1.5 cup plain flour
  • 1 cup rye flour
  • 2.5 tsp baking powder
  • 1 tbsp lemon zest
  • pinch salt
  • 2 tsp cinnamon
  • 5 tbsp aquafaba
  • ½ cup oil, coconut, rapeseed or avocado
  • 1 cup coconut sugar plus 4 tbsp, for topping
  • ¾ cup almond mylk
  • 1 tsp vanilla
  • 2 cups blackberries
Instructions
  1. Preheat oven to 180•c. Line a muffin tin with paper cases or coat with oil.
  2. Add all dry ingredients to a large mixing bowl and stir well.
  3. In a well cleaned medium bowl, add aquafaba and whisk with an electric whisk until frothy and foamy, for about 3 minutes. Add in the oil slowly whilst whisking, followed by the sugar. Whisk through almond mylk and vanilla and everything into the dry mix. Use a wooden spoon to combine and mix until just combined, it's okay if there are some lumps.
  4. In a small bowl, mash ¼ cup of blackberries to a pulp. Add to the batter and fold through the remaining blackberries, holding some back for topping.
  5. Fill lined muffin in with the batter and top with blackberries and a few tbsp of coconut sugar.
  6. Bake for 20-22 minutes, until a toothpick comes out clean. Cool in the tin for 10 minutes before removing. Enjoy right away or cool completely before storing in an airtight container. Will keep for two days, but best eaten when fresh.

Rainbow waffles

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rye waffles with rainbow toppings

It’s been a hot minute since I updated the blog and I figured my go to aquafaba waffle recipe was definitely worthy of posting! I use this recipe pretty much every weekend and it’s really very flexible, so don’t worry if you don’t have all the ingredients. Apart from the aquafaba of course, that is essential! …

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Aquafaba waffles with cashew cream

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peaches and cashew cream aquafaba wafflesAquafaba experiments have led me to these waffles. There’s a fair few aquafaba pancake recipes around online but I haven’t quite mastered them yet. I tried to switch up my trusty waffle recipe with aquafaba instead. Just save the liquid from a drained can of chickpeas (or kidney beans). You don’t even need to whip it, yet it still makes for the crispiest, lightest vegan waffles I have ever tried. I made a cashew cream to accompany the waffles, as I had a serious craving for peaches and cream! Oh and blueberries. Maybe a little maple syrup crept in there too…

The recipe below will make an extra big pot of cashew cream which you can keep in the fridge and add to overnight oats, pancakes, cookies, toast etc.

Cashew cream

  • 1 1/2 cup soaked, drained cashews, (soak overnight)
  • 1/4 cup maple syrup
  • Juice of lemon
  • 1/2 tsp salt
  • 1/4 – 1/2 cup of water
  • 1 vanilla pod, deseeded
  1. Add all ingredients to a blender and process on high until smooth. Add a little more water if you need to, blending for a good 5-7 minutes until you have a smooth, glossy cashew cream. Store in the fridge for up to four days.

Waffles

 

  • 1 cup all purpose flour
  • 1 tbsp coconut sugar
  • 2 tbsp baking powder
  • 1 cup plant based milk
  • 3 tbsp aquafaba
  • 2 tbsp vegetable oil
  1. Mix flour, sugar and baking powder in bowl.
  2. Add milk, aquafaba and oil and whisk until smooth and runny.
  3. Brush your waffle iron with a little oil. Fill iron with batter and cook until crisp.
  4. Top with fresh fruit, maple syrup and cashew cream.