I’m going to start jotting down information and helpful tips I come across and put them under a heading, Prepper Tips.
This week, I came across this egg substitution of using the liquid from cooked garbanzo beans as an egg substitution in baking:
“If you’ve ever opened a can of chickpeas/garbanzo beans, you’ve already encountered aquafaba–you just didn’t know it! Aquafaba is the slightly vicous liquid found in canned garbanzo beans and it’s a magical ingredient that can be used as a vegan egg replacer in baking. “Aqua” and “faba” literally translate to “water” and “bean” and the term “aquafaba” was coined by Goose Wohlt back in 2015.
The cooking liquid is full of starch from the canned chickpeas and therefore makes it a great binder in baked goods. You can also whip it up into a foam (similar to egg whites) to give baked goods great lift and a fluffy texture.”https://www.bobsredmill.com/blog/featured-articles/a-guide-to-aquafaba/#:~:text=Aquafaba%20is%20the%20slightly%20vicous,Goose%20Wohlt%20back%20in%202015.