Whip up some magic in your kitchen with aquafaba and apple crisp – free of the top 9 food allergens!
Traditional whipped topping is made with milk. But with the help of aquafaba, you can make a fluffy, delicate, milk-free, vegan whipped topping to use on pies, desserts and even hot chocolate! You can also use it to make egg-free meringue.
What is aquafaba? It’s the liquid from a can of garbanzo beans (chickpeas). It can also be used in various recipes in place of egg whites or whole eggs. So, next time you drain a can of chickpeas, save and freeze that magic liquid.
Our friend Elena shows you how to magically turn aquafaba into an amazing whipped topping. And of course, you have to have a delicious dessert to put it on. It goes great with Kathy P’s allergy-friendly apple crisp. Both can be made without the top 9 food allergens – egg, fish, gluten, milk, peanuts, tree nuts, sesame, shellfish, soy and wheat. Check out Elena’s videos below.
- Aquafaba drained from a 13- to 15-ounce can of garbanzo beans (chickpeas)
- 1/4 tsp cream of tartar
- 1/2-3/4 cup granulated sugar
- 1/2 tsp vanilla or other flavoring (optional)
Put the aquafaba and cream of tartar in the bowl of a stand mixer with a whisk attachment. Whip it at high speed until firm peaks form. If it has been whipped enough, you can turn the bowl upside down and the foam will not move or slide.
While still whipping, slowly pour in the sugar. Whip until it is glossy. Stir in flavoring, if using.
At this point, you can use the “fluff” as a whipped topping.
Aquafaba can also be whipped to create a foam-like, egg-white type meringue. Once whipped, it can be sweetened. This delicately sweet foam can be used in place of meringue or piped onto baking sheets to make meringue kisses or other shapes. Pipe or scoop it onto parchment paper in small blobs. Bake in a preheated oven at 200 F for 1-1/2 to 2 hours. Let cool. Store in airtight container.
- 7-8 medium baking apples (preferably Granny Smith)
- 1 Tbsp margarine
- 1 cup brown sugar
- 1 cup all-purpose or sweet rice flour (mochiko)
- 1/2 cup margarine
- 1/2 tsp salt
- 1 tsp cinnamon
Peel, core and thinly slice apples. Grease baking dish lightly with some of the tablespoonful of margarine, and place apples inside. Dot with the rest of the tablespoon of margarine.
In a medium bowl, combine flour, brown sugar, salt and cinnamon. Mix well. Cut in the 1/2 cup margarine to make coarse crumbs. Spread evenly over apples.
Bake at 375 F for about 30 minutes until apples are soft and crumbs are browned and starting to caramelize.
This topping works with both all-purpose white flour or sweet rice (also called mochiko, sticky rice or glutinous rice) flour. Sweet rice flour is not the same as white rice flour. There is no gluten in sweet rice flour. Look for it in the Asian section of the grocery store.
You can also make this with 2 pints of blueberries instead of apples.