I am not sure if I have ever posted a recipe using aquafaba but it is such a great trick to use for vegan baking!

Aquafaba is the liquids leftover from canned chickpeas and can be used as a binding ingredient or even a mousse/whip cream replacement!

It is creamy and frothy, tasting great in recipes but also on its own. In most recipes, you will need to whip it until it has formed soft peaks which can take a while so I recommend using a food processor or stand mixer. However, some recipes may called for just the liquid added straight in. This recipe uses the whipped version.

These high in protein brownies are sure to please even the toughest of critics! They are so chocolately and fudgy you won't believe, they're made of chickpea water!

Aquafaba PB Vegan Brownies

12

Ingredients

180g dark chocolate (I used semi-sweet chocolate chips)

2/3 cup peanut  butter

1/3 cup soy milk

1/2 tsp almond extract

1/2 cup aquafaba

2/3 cup brown sugar

1/3 cup whole wheat flour

1/3 cup cocoa powder

1/2 tsp cinnamon

1/4 tsp salt

peanuts and chocolate chips for add-ins or toppings

Directions

1. Preheat oven to 370F. Prepare an 8x8 inch baking dish (mine is non-stick and was fine but you may need parchment paper and/or some oil)

2. Beat aquafaba until foamy and then slowly add in brown sugar. Keep beating until soft peaks formed. I used a handheld mixer and this took maybe 10 minutes. If you have a food processor or stand mixer this will be a lot better to use. Set aside.

3. Melt chocolate in a double broiler or microwave in a microwave safe bowl in 40 second intervals. I took mine out each time and stirred until it was ready and melted. I recommend using a large bowl as you will need to add more ingredients to the chocolate mixture but if you don't have one then just be prepared to transfer the chocolate mixture to another bowl.

4. Once chocolate is melted and smooth, stir in peanut butter and almond extract into chocolate. Then stir in soy milk slowly.  

5. In another bowl, mix flour, cocoa powder, cinnamon, and salt and then stir these dry ingredients into your chocolate mixture.

6. Next, fold in 1/3 of aquafaba mixture until combined and mixture looks lighter. Then in sections as you see fit (I did it 3 times you could do it all together but I find that a little hard) fold in the remaining aquafaba. until just combined, mixture should look glossy and thick.

7. Fold in the peanuts and chocolate chips now if you like or add them on top afterwards. 

8. Spread mixture evenly in your prepared pan and top with some peanuts and chocolate chips if desired.

9. Bake for 20 minutes until edges look browned and top is set, middle should still be a little fudgy

10. Allow to cool before cutting into squares and serve

Adapted from here

I was inspired to make these from Seonkyoung Longest's Youtube Matcha Cinnamon Rolls video. She made a yeasted version and if that is up your alley then it is a great option! I decided to make the recipe my own by using my Yeast Free Super Cinnamon Rolls recipe. Nothing against yeast but sometimes it is just so nice and easy to not have to worry about it. I regularly make my own yeast free cinnamon rolls and thought it would be great to change up the recipe.

I would suggest making the anko bean paste the day or evening before as they will take over an hour to make. I know that sounds intimidating but you will just be letting the beans sit most of the time and have nothing to do but wait. I adjusted the recipe from here and suggest checking it out if you need some more direction on making the anko as they have step-by-step pictures. 

Matcha Azuki Bean Buns

Makes 9

Ingredients

For anko:

200g azuki beans

3/4 cup sugar

water

1/2 tsp salt

2 tbsp cornstarch

1/4 to 1/2 cup water

almond extract

cinnamon

For rolls:

1 cup cashew milk (or milk of choice)

2 tsp apple cider vinegar

1 tsp almond extract (or vanilla)

6 tbsp grapeseed oil (or other oil)

1 1/2 cups whole wheat flour

3 tbsp sugar

1/2 tsp baking soda

1 1/2 tsp baking powder

2-4 tbsp matcha

4 tbsp cornstarch

2 tsp cinnamon

1/2 tsp salt

More milk and flour if needed

Green food coloring (optional)

For filling:

1/3 cup coconut oil, softened

About 3/4 or more of your prepared anko

For icing:

1 cup icing sugar

2 tbsp cashew milk 

Directions

For anko:

1. Measure out 200g of azuki beans, rinse and drain beans in a colander

2. Place beans in a pot and cover with water until it is a couple inches above the beans. 

3. Place on your stovetop and turn heat on to high and bring water to boil

4. When water has reached a boil, discard the water through a colander and then place beans back into the same pot

5. Add fresh water a couple inches above the beans

6. Bring water to boil again and this time cover with a drop lid or a lid that is slightly open over the beans to keep them from jumping to much.

7. Turn hear down to medium-low and and simmer for 1 to 1.5 hours. 

8. Water will evaporate so keep an eye on your pot and add more as necessary

9. After an 1 hour, test beans by picking one up and tryin to mash it with your fingers (make sure bean is cooled). If you can mash it, the beans are done but if not cook for an additional 30 plus minutes until they are ready 

10. Place beans back into pot and turn heat to medium-low. Add half the sugar

11. Mix well and once dissolved, add the rest of your sugar

12. Continue to cook while stirring constantly

13. Add in the cornstarch, water, cinnamon (optional), and salt. Mix until combined and cornstarch begins to make it thick

14. At this point you can begin mashing the beans while the heat is still on. I used a potato masher and just kept mashing until I got the consistency I liked. For me I wanted some of the beans to still be there but also some spreadable. You could also put it into a food processor if you want it all smooth

15. Take beans off heat and place into a storage container to allow to cool before you use them for your filling

For cinnamon rolls:

1. Preheat oven to 400F and grease an 8x8”baking dish with coconut oil

2. In a small bowl, combine the cashew milk and apple cider vinegar. Whisk and leave to sit for 15 minutes, until curdled.

3. Whisk in almond extract and oil then set aside.

4. In a large bowl, sift in the flour, sugar, baking soda, baking powder, cornstarch, matcha powder, cinnamon, and salt. 

5. Create a well in the middle and pour your wet mixture in. Gently fold and combine to form a soft biscuit like dough. Add in a little more flour or milk if necessary.

6. Flour your working surface and place your dough onto it. Fold dough over a couple times to make sure it’s all together.

7. On your surface, roll the dough into a rectangle measuring 10x10 inches.

8. Spread coconut oil all over the surface of the dough and then spread anko on top

9. Roll your dough the long way and then seal the ends. Cut into 9 pieces to form the rolls.

10. Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.

11. While your rolls are baking, prepare the cream cheese frosting by creaming together all ingredients. It will be a little runny

12. Remove rolls from the oven and cover with the icing. Let cool and then enjoy!

This is another recipe adapted from Babycakes! I am loving re-discovering this cookbook

I can't say enough about these cookies because they are absolutely phenomenal!

Honestly the first couple times I ate them I was like "omg these are so good! did a I actually make these? what did I put in them, crack?!"

They are sooo tasty and I have already made them a couple times! I think they're perfect for a treat to go with your lunch or an evening snack. The flax meal adds such a nice texture, nuttiness, depth to the cookies that I love so don't skimped on that!

I love the addition of cinnamon as I think it adds and extra kick and brings out the flavor of the chocolate more. However, you don't need to add it if that isn't your thing.

I love these cookies! And love that they're better than anything you can buy at the store but way healthier too!

Double Dark Chocolate Cookies

Makes about 24 

Ingredients

1 cup coconut oil, softened

1/3 cup apple sauce

1 1/4 cups sugar

1/2 cup cocoa powder

1 tsp salt

1 tsp cinnamon

1 tsp almond extract

1/4 cup flax meal

1 tsp baking soda

1 cup chocolate chips

almond milk if needed

Directions

1. Preheat oven to 350F. Prepare a baking sheet with parchment paper

2. Blend together coconut oil, apple sauce, and sugar with a hand mixer or your preference of tool until well combined and creamy. 

3. Stir in cocoa powder, salt, cinnamon, almond extract, flax seed meal, and baking soda until combined. If mixture is too thick then you can add a little bit of almond milk here to help you combine

4. Stir in chocolate chips and then scoop tablespoon sized portions of cookie dough onto your baking sheet.

5. Bake for 10 to 14 minutes until cookies are lightly brown on the edges and cookies are set in the middle.

I adapted the recipe from Babycakes. I love this recipe book and just recently re-discovered! It had gone missing for a while. Everything is vegan and gluten free and made with mostly pretty healthy ingredients. In my philosophy I don't feel like I always need to make everything 100% all natural or healthy (for example these still use sugar) but if they can be a little healthier and I know what's going into it then it's a win!

I have even actually been to this bakery in NYC! I still remember walking all through China Town and the streets of the city to get there. The bakery was cute and small from what I remember. I actually can't remember what I ordered there as this was a few years ago. I feel like either my friend or I did get something with blueberry and possibly a brownie. I may have to dig through my photo files to find it. This bakery is now called Erin McKenna's Bakery. If you ever find yourself in NYC go check it out! 

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

1 cup yellow lentil flour (I think you could use another bean based gluten free flour too)

1/4 cup cornstarch 

2 tbsp arrowroot powder

1 cup sugar

1/2 cup cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp guar gum

1 tsp salt

1/2 cup grape seed oil (or coconut oil)

1/2 cup applesauce

1 tsp vanilla extract

1/3 cup coffee (I used instant hazelnut coffee)

1 cup chocolate chips

Directions

1. Preheat oven to 325F. Lightly grease and/or line and 8 by 8 inch square inch pan if needed

2. In a medium bowl mix together flour, corn starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, guar gum, and salt

3. Add oil, applesauce, vanilla, and coffee then stir batter until smooth

4. Gently stir in chocolate chips

5. Pour and smooth out batter in your pan

6. Bake for 25 minutes or until brownies are set on sides and toothpick inserted comes out mostly clean. I like to have mine feel a little gooey when I take them out

7. Let brownies set in pan for about 10 minutes before you cut and serve them

8. Store in fridge, I love eating these cooled from the fridge but they also taste super good warm or heated up! So whatever your preference is!