best to end our morning w a

for use aqua faba (the liguid from cooked or tinned garbanzo or other legumes) instead of egg, and a nut, rice or grain milk for that from cows.


theguardian.com/food/2023/mar/




use a scoop of pumpkin, applesauce, flaxseed and water or
acquafaba - the liquid from canned chickpeas. It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue.

3 tablespoons aquafaba = 1 egg

theguardian.com/food/2019/apr/

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LuRain Penny

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