Did you know?

Australian Women’s Weekly NZ - - FOOD NEWS -

Chick­pea wa­ter is the new big thing among ve­g­ans, with the murky liq­uid found in canned chick­peas dou­bling as the per­fect egg white sub­sti­tute. The liq­uid, called “aquafaba” can be whisked to turn the liq­uid into a fluffy meringue or an in­dul­gent choco­late mousse.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.