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VEGAN CHICKPEA MERINGUES WITH GUAR GUM

INGREDIENTS

200g Chickpeas

130g icing sugar

1 Lemon

1 tsp Guar gum

METHOD

Wash the chickpeas and soak them in water overnight, to make them soften a little and make cooking easier.

Remove and retain the soaking water and place the chickpeas in a pan with clean water, covering them up to five centimetres above their level. Cook for at least 50 minutes.

When the chickpeas are cooked, strain 100ml of their soaking water into a bowl with a colander and whisk it using an electric whisk. Continue to whip and incorporate air until you get a firm and full-bodied mixture (it takes 7 or 8 minutes).

Add a squeeze of lemon juice, and sift in the sugar, continue whisking.

Sift in a teaspoon of guar gum and whisk for another 2-3 minute. Transfer the mixture to a piping bag.

Line a baking sheet with parchment paper and pipe the meringues on top to be about the size of a walnut. Bake at 100°C for 90 minutes.

LIGHT CUSTARD WITH GUAR GUM

INGREDIENTS

50-60g honey or 40g fructose

4g guar gum

500ml soy milk

40g (2 medium) egg yolks

Vanilla flavouring

20g potato starch

METHOD

Heat 350ml of soy milk in a saucepan. Remove from the heat.

Separate the eggs. Mix the yolks with the honey/fructose until thick and fluffy. 

Pour the potato starch into the remaining milk and stir. Pour the milk with the potato starch into the yolks and fructose mixture, add the vanilla to taste and beat everything again with an electric whisk.

Add the yolk mixture to the soy milk, which in the meantime will have cooled. Mix with a whisk to prevent lumps from forming. At this point, pour in the guar gum, continuing to work the cream vigorously with the whisk.

After 5 minutes, the cream will have reached the right creamy consistency and can be used as desired after its complete cooling.

HOME MADE ALMOND FLOUR BREAD WITH GUAR GUM

INGREDIENTS

170g almond flour

150g Rice flour

80g chickpea flour

200ml water

8g instant yeast

4g Guar gum

8g salt

Extra virgin olive oil

METHOD

Mix together the almond flour, rice flour, chickpea flour and guar gum. Dissolve the yeast in the water and pour it over the flours, start kneading. When the dough begins to take shape, add the salt. Knead it until the dough becomes smooth. Place the dough in a bowl lightly greased with oil and leave in a warm place for two hours until doubled in size.

Turn onto a floured work surface and divide into three. Round the loaves and leave for another hour in a loaf tins to rise. 

Preheat the oven to 200°C. Make a small cut on the surface of each loaf and bake for 35-40 minutes.

EGG WHITES PUDDING WITH GUAR GUM

INGREDIENTS

  • 300g egg whites
  • 200g water
  • 1 tsp guar gum

METHOD

Put the egg whites and water in a saucepan and cook over medium-low heat, stirring occasionally. 

Once the egg whites are white and thickened slightly, turn off the heat and add the guar gum. 

Whip with an immersion blender until the mixture is creamy and thick. 

Add sweetener and flavourings of your choice (cocoa/coffee). 

Leave to cool at room temperature and then in the refrigerator for 4-5 hours. 

 

 
 
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