Fall In Love With Aquafaba
Fall is a great time to get creative in the kitchen, especially when it comes to baking! This month Sharon Palmer addresses the latest trend, “Aquafaba,” which uses the liquid in canned beans as a swap for eggs in baked goods. What a great application for canned foods – eliminating waste and utilizing a product unique to canned beans to meet the needs of those who are practicing a dairy-free diet, but still want to enjoy the goodness of fall baked goods.
READ THE ARTICLE NOW »