Shattering The Matrix

We Sleep No More!

“Aquafaba - An Inexpensive Egg Replacement”

“A Great Replacement for Eggs for Baking, Making Meringue, Mousse, Can be used in Making Salad Dressings, and more”

Stop buying those expensive egg replacements - make your own and save money. 

Aquafaba means “Water” and “Beans” in latin. And that’s exactly what it is— the thick gel like liquid that’s made from boiling beans which makes a great egg replacement for baking. And boiled flax seeds also produce aquafaba. 

Aquafaba has the consistency of egg whites and works well as a leavening agent, thickening agent, foaming agent, and emulsifier. Aquafaba makes a wonderful meringue which is amazing and works great for replacing eggs in all kinds of recipes. 

Make Your Own - The water from canned beans can be used as aquafaba, but it’s full of lots of salt and BPA toxins— so make your own fresh aqufava and stay healthy. 

Vegan Baking - Being a vegan makes it difficult to bake sometimes without eggs but aquafaba is one answer. And aquafaba can be made into mayonnaise, meringue, cake frosting, filling for cookies, in salad dressings, and mousse but most of the time it’s used as a thickening and binding agent used in baking bread, cakes, cupcakes, and other baked goods. This thick gel-like substance is created during the boiling of beans and works great in baking.

First of all, take one pound of any kind of dried beans— it could be garbanzo beans, pinto beans, cannellini beans, black beans, white beans, butter beans, or any other kind of bean. Remember the lighter colored beans produce a lighter colored aquafaba which works better for some types of baking.

Ingredients:

1 - Pound of Any Kind of Organic Dried Beans 

5 - Cups of Filtered Water

1/2 - Teaspoon of Salt 

Boiling - Boil until the beans are tender. Then if the water is nice and thick reserve that water for baking later. If the liquid is a bit too watery then add more water and boil the beans a little bit longer until it thickens up. And a pressure cooker can also be used to cook the beans— but don’t add the salt— it will keep the beans from cooking and softening up. Reserve the beans for later use in other dishes. 

In the Frig - Aquafaba will keep for about 7 days in the frig. 

Freezing Aquafaba - The aquafaba can also be frozen in ice cube trays and then transferred to other containers for later use. Then just use what you need of the aquafaba ice cubes— thaw and use just like eggs. Frozen aquafaba will stay fresh for up to one year.  

Substituting for Eggs - There are lots of great baking recipes that call for using eggs— so just substitute an equal amount of aquafaba for the eggs. One medium egg is usually about 3 or 4 tablespoons — so substitute 3 or 4 tablespoons of aquafaba for the recipe. 

Use Aquafaba for - Use aquafaba for making bread, quick bread, cookies, and other baked goods. Also for mayonnaise, meringue, cake frosting, filling for cookies, and mousse. When cold aquafaba whips up well for making meringues just like when using eggs. 

Doesn’t Smell Like Beans - Aquafaba doesn’t have any lingering smell of beans in your baked goods so don’t worry about that. 

Works for 85% of the Recipes - If you are making angel’s food cake then aquafaba doesn’t work very well, and a few other recipes— but for about 85% of the recipes aquafaba works great. Experiment and find out how it works for you. And remember there are all kinds of healthy vegan recipes on the internet just google “Healthy Vegan Recipes” and use for making lots of great healthy recipes will come up. 

Enjoy Using Aquafaba

Many Blessings to Everyone!

Dr. Paul Haider - Master Herbalist 

Feel Free to Share - This information is meant to get you started so you can do more research on your own… dig a little deeper and find what works for you. This article is for educational purposes only, I strongly recommend that you seek advice from your own GP, private doctor, or medical specialist for any ailment, illness, or medical condition.. this article not meant to be a scientific analysis in any way, shape, or form. 

Dr. Paul Haider – Master Herbalist and Spiritual Teacher for over 25 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, and at www.paulhaider.com – feel free to connect with him anytime. 

Here is a short video bio - http://www.youtube.com/watch?v=rK6Eg-xlX3U

Check out my website at www.paulhaider.com 

Dr. Paul Haider, Master Herbalist, HH, USA, Organic Spicy Cajun Rice, If You Love Spicy Food, Cajun Food, Love Cajun Food, Love this Rice, Lots of Antioxidants, Powerful Healing Agents, Great Taste, Good For You, Vegan, Quick, Simple, Traditional Cooking Method, Electronic Pressure Cooking Method, Organic, Recipe, Photo, Organic Brown Rice, Organic Red Bell Pepper, Organic Celery, Organic Yellow Onion, Organic Green Onions, Organic Garlic Powder, Organic Garlic, Organic Tomato, Organic Paprika Powder, Organic Mild Chili Powder, Organic Black Pepper, Organic Dried Oregano, Organic Ground Thyme, Organic Olive Oil, Organic Cayenne Pepper, Filtered Water, Flaxseeds, Used in Baking, Inexpensive, Photo, 

 

Views: 27

Comment

You need to be a member of Shattering The Matrix to add comments!

Join Shattering The Matrix

Comment by Dr. Paul Haider on February 28, 2017 at 7:18am

HI-Heidi - I don't recommend eggs - we know now that all animal products produce a toxin in our body during digestion - that causes disease - see link to article - Many Blessings My Friend - Dr. Haider 

Comment by heidi wachter on February 28, 2017 at 2:29am

love +thanks for caring +sharing… 

just these days i was deciding to re=buys eggs = for elastic consistency

= all my taco's or omelets crumble = while using chia seeds but even

by flax seeds… i had the same issue… this may be worth a try… 

but the eggs i will buy nonetheless = i am too delusional for now… 

i found a great one = the japanese =konjak= flour = but nonetheless 

i was drinking even much more as the minimum needed for health =

my kidneys did rebel… so i left this ingredient out …i made very good

raw crackers with konjak flour = while it tastes absolute neutral=

i made them on approximately 48°C = 118° F = heated above this

critical temperature = even if only for a very brief period are 'cooked'

or 'dead' = cheers for your explorations… +thanks for caring +sharing

heidi

STM Networking Toolbox

How to Articles
HELP Department

© 2017   Created by Ari.   Powered by

Badges  |  Report an Issue  |  Terms of Service