I promise a chickpea recipe next Sunday to use up the chickpea water (aquafaba):
6 tbsps of water from a tin of chickpeas
8 oz sugar
8 tbsps of oil (vegetable or coconut)
1 tsp of vanilla extract
8 oz self-raising flour
2 tbsp cocoa
1tsp baking powder
3 tsp of vinegar (I used balsamic but any will do).
Coconut milk (or other vegan equivalent)
Makes about 18 cupcakes. Line a muffin tin with muffin cases.
Preheat oven to 160C fan. Add bannas and chickpea water to a blender or put in a bowl and use a stick blender. Whizz them up together. Add oil, sugar and vanilla extract to the bowl and whizz or mix together. Add flour, baking powder and bicarb. Pour the vinegar over the baking powder and bicarb so it fizzes then fold the mix and the flour in to the cake mix. If the mix seems too stiff add a little vegan milk.
Put 1 tbsp of the batter into each muffin case. Bake for about 15-20 minutes or until the cakes spring back when touched.
The Kimlin Family