Aquafaba
Aquafaba, what a fancy name for liquid left in canned chickpeas. Another way to get aquafaba is to reserve the water used for cooking your own chickpea. Remember: the thicker the water is, the better for binding. Replace 1 egg with 3 tablespoons of aquafaba. Aquafaba also has the airy, light property when whipped, which is great for mouse, cookies, bread, cream, and much more!
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