* the water in which chickpeas or other pulses have been cooked
|Blackberry and apple pie for today's Sunday celebration. The blackberries came from friends from church and the apples from our neighbours' tree. We ate it with home-made yoghurt and it was delicious :-)|
I simply brushed aquafaba over the top before baking and, as you can see, it came out a lovely golden colour. Aquafaba is something we generate at least once a week, so I'll definitely be using it in the future: I'd much rather use something I'd otherwise throw away than use half an egg and be left wondering what to do with the rest!