Zero waste baking is not just about a few creative ideas for recycling vegetable peels. It goes further by valuing all kinds of materials considered as “waste,” which still hold great culinary potential. In this article, we will explore two key ingredients for adopting a sustainable and clever approach to baking: aquafaba and almond pulp.

Whether it’s whipping up eggless meringues or giving a second life to the residues of your plant-based milk, these two ingredients are ecological, economical, and perfectly suited for a vegetarian diet. By following the tips and recipes below, you’ll see that it’s entirely possible to make cakes, meringues, and soft cookies without wasting any part of your ingredients.

What is Aquafaba?

For some people, the idea of using the cooking liquid from legumes in baking might seem a bit unusual. Yet, it’s a real treasure: aquafaba. Aquafaba is the liquid in which chickpeas (or other legumes like white beans) have been cooked. It is most often obtained by draining a can of commercial chickpeas or a jar of preserved ones. Long discarded without a second thought, this liquid is actually full of proteins and starches. These compounds give it the ability to whip up almost like an egg white.

The Properties of Aquafaba

Aquafaba has a fascinating characteristic: it foams easily and stabilizes when cooked. When you whip it, you quickly get a firm, white meringue similar to that made with eggs. Chemically, it’s the quantity and type of proteins contained in the legume cooking water that allow this emulsion. You can even make chocolate mousse, macarons, light fruit mousse, and meringues.

Moreover, aquafaba allows you to do without eggs in your pastries, which is excellent news for all vegans and people intolerant or allergic to eggs.

How to Store and Use Aquafaba

To store aquafaba, you have several options:

1. Refrigerator: If you use it quickly, store aquafaba in a well-sealed jar in the refrigerator. It will keep for about five days.
2. Freezer: If you plan to use it later, you can freeze aquafaba. To make it easier to measure, pour it into an ice cube tray. This way, you can defrost just the amount you need. Count about 3 tablespoons of aquafaba to replace one egg white.

When preparing a recipe, whip your aquafaba “plain” for a few seconds to foam it up. If your dessert recipe requires more stable whipped whites, it may be helpful to add a pinch of cream of tartar or lemon juice to strengthen the foam’s hold.

What is Almond Pulp?

If you’ve ever made your own homemade almond milk, you know there’s always pulp left after straining. This pulp, also called “almond okara” by analogy with soy okara, is rich in fiber, protein, and fats. Often, it’s discarded because we don’t know how to cook it. Yet, it can be a choice ingredient in many sweet or savory preparations.

The Nutritional Benefits of Almond Pulp

Almonds are renowned for their nutritional benefits: they are an excellent source of vitamins (E and B2), minerals (magnesium, copper, manganese), and proteins. The almond pulp, resulting from the preparation of plant milk, still contains interesting nutrients and a high fiber content. By incorporating it into your cakes, muffins, or cookies, you improve the nutritional quality of your recipes while avoiding waste.

How to Store and Prepare Almond Pulp

Freshly obtained almond pulp is generally still moist. It should be consumed or processed quickly to avoid oxidation and bacterial growth. You can store it for a few days in the refrigerator in an airtight container. If you want to keep it longer, freezing is very useful.

One tip is to spread the pulp on a baking sheet and dry it in the oven at a low temperature (50 to 80 °C) until it is well dehydrated. You can then finely blend it to obtain a kind of partially defatted almond flour. This flour can be incorporated into many sweet or savory recipes, just like classic almond powder.

Why Opt for Zero Waste Baking?

Today, we are increasingly aware of the massive food waste in our homes. Every peel, every leftover food, every liquid poured down the sink can become a hidden treasure. Adopting zero waste baking offers many advantages:

• Save money: When you use what is usually thrown away, the grocery bill inevitably goes down.
• Protect the environment: Reducing waste and valuing existing food resources lead to a reduced ecological footprint.
• Create original dishes: Experimenting with these new ingredients stimulates creativity. You discover new ways to cook, innovate, and prepare unique pastries.
• Encourage happy sobriety: Feel more responsible and fulfilled. Being ingenious in the kitchen is often very rewarding personally and culinarily.

To go further, you can also use fruit and vegetable peels in your recipes (syrups, broths, infusions), but in our case, aquafaba and almond pulp are true stars of zero waste plant-based baking.

Sweet Recipes with Aquafaba

Aquafaba acts as a binder in many recipes. Its ability to whip up is particularly sought after for preparing meringues and mousses. Let’s look at some iconic recipes:

1. 100% Plant-Based Meringues

Meringue is undoubtedly the most impressive recipe to make with aquafaba. When you whip it for a few minutes, you get an airy white cloud, almost identical to whipped egg whites.

Ingredients (for about 20 small meringues):

• 120 ml of aquafaba (about the equivalent of the juice from a 400 g can of chickpeas)
• 100 g of powdered sugar (you can adjust to taste)
• 1 pinch of cream of tartar or lemon juice

Preparation:

1. Preheat your oven to 100 °C (fan-assisted if possible).
2. In a mixing bowl, whip the aquafaba at high speed. After 5 to 7 minutes, you should get a firm mixture.
3. Gradually add the powdered sugar while continuing to whip. Incorporate the cream of tartar or a dash of lemon juice to stabilize the foam.
4. Once your meringue is shiny and firm, form small mounds using a piping bag on a baking sheet lined with parchment paper.
5. Bake for about 1 hour 30 minutes, or even 2 hours depending on the size of your meringues. The meringues are ready when they easily come off the paper and remain dry to the touch.
6. Let cool before enjoying or storing in an airtight container.

2. Egg-Free Chocolate Mousse

A chocolate mousse that doesn’t use a single egg or dairy product is possible thanks to aquafaba!

Ingredients (for 4 people):

• 100 g of dark chocolate (70% cocoa or more)
• 100 ml of aquafaba
• 1 tablespoon of sugar (optional, adjust according to your chocolate)
• A pinch of salt

Preparation:

1. Melt the chocolate in a bain-marie. Let it cool slightly.
2. Whip the aquafaba with the pinch of salt until you get a firm consistency.
3. Gently fold in the melted chocolate, ideally using a spatula, to avoid breaking the mousse.
4. Divide into small glasses and refrigerate for at least 3 hours to set the mousse.

Result: a light and creamy treat, without eggs or butter, that uses chickpea juice in an original and delicious way.

3. Aquafaba Brownies

You can also use aquafaba as a binder in chocolate brownies. This makes the texture fudgy and avoids adding eggs.

Ingredients:

• 200 g of dark chocolate
• 150 g of wheat flour or spelt flour
• 80 g of whole sugar
• 50 ml of oil (coconut or canola)
• 100 ml of aquafaba
• 1 teaspoon of baking powder
• 1 pinch of salt

Preparation:

1. Preheat the oven to 180 °C.
2. Melt the chocolate with the oil over low heat.
3. Whip the aquafaba to a firm peak.
4. In a bowl, mix the flour, sugar, baking powder, and salt. Incorporate the melted chocolate-oil mixture, then gently add the whipped aquafaba in two or three batches.
5. Pour the batter into a greased or parchment-lined mold.
6. Bake for about 20 to 25 minutes, depending on the desired texture. Let cool before cutting into squares.

Sweet Recipes with Almond Pulp

After making your almond milk, don’t throw away the pulp left in your nut milk bag or strainer. It works wonders in cakes, cookies, and all kinds of pastries.

1. Almond Pulp Cookies

These deliciously soft cookies allow you to reduce waste while treating yourself.

Ingredients:

• 150 g of almond pulp (fresh or thawed)
• 100 g of rolled oats
• 60 g of coconut sugar (or whole sugar)
• 40 g of coconut oil (or other vegetable oil)
• 1 teaspoon of baking powder
• 50 g of chocolate chips
• 1 pinch of salt

Preparation:

1. Preheat the oven to 180 °C.
2. In a bowl, mix the almond pulp, rolled oats, sugar, baking powder, and salt.
3. Add the melted coconut oil. If the dough seems too dry, add a bit of plant milk or water to bind.
4. Stir in the chocolate chips.
5. Form small dough balls and place them on a parchment-lined baking sheet.
6. Slightly flatten the balls to form cookies.
7. Bake for 12 to 15 minutes. The cookies should come out slightly golden. Let cool before enjoying.

2. Moist Almond Pulp Cake

If you’re looking for a simple and quick cake, this recipe is perfect for your snacks, breakfasts, or desserts.

Ingredients:

• 150 g of almond pulp
• 180 g of wheat flour
• 100 g of blond or coconut sugar
• 2 tablespoons of neutral oil
• 1 teaspoon of baking powder
• 200 ml of plant milk (almond, soy, oat)
• 1 teaspoon of vanilla extract
• 1 pinch of salt

Preparation:

1. Preheat the oven to 180 °C.
2. In a bowl, mix the flour, sugar, baking powder, and salt.
3. Add the almond pulp, oil, vanilla extract, and plant milk. Mix until you get a homogeneous batter.
4. Pour the mixture into a lightly oiled or parchment-lined mold.
5. Bake for 25 to 30 minutes. Check the cooking by inserting a knife blade in the center: it should come out dry or slightly damp.
6. Let cool before unmolding.

3. Almond Pulp and Fruit Muffins

These small muffins are perfect for a brunch, snack, or healthy treat. You can vary the fruits according to the season: apples, pears, berries, etc.

Ingredients:

• 150 g of almond pulp
• 80 g of whole sugar
• 200 g of flour (wheat, spelt, or a mix with gluten-free flours)
• 1 teaspoon of baking powder
• 1 tablespoon of applesauce (to bind)
• 200 ml of plant milk of choice
• 1 apple cut into small cubes (or berries, pear…)
• 1 teaspoon of cinnamon (optional, if you like spices)
• 1 pinch of salt

Preparation:

1. Preheat the oven to 180 °C.
2. Mix in a bowl the flour, baking powder, sugar, salt, and optionally cinnamon.
3. Add the almond pulp, applesauce, then pour the plant milk in several batches to obtain a batter neither too liquid nor too solid.
4. Stir in the apple cubes or fruits of your choice.
5. Divide the batter into muffin molds.
6. Bake for about 20 to 25 minutes, until the top is slightly golden.

Tips for Combining Aquafaba and Almond Pulp

It is entirely possible to combine aquafaba and almond pulp in the same recipe. For example, if you’re making a moist cake or cookies, you can use aquafaba as an egg alternative and boost the overall consistency with almond pulp to add softness and nutrients. This combination offers a surprising result, as you’ll get a lighter batter thanks to the aquafaba while preserving a slight almond taste and interesting nutritional content.

A hybrid recipe idea could be:

Moist Almond and Chocolate Chip Cake:

1. Whip 100 ml of aquafaba to a firm peak.
2. Mix 150 g of almond pulp with 150 g of flour, 80 g of sugar, 1 teaspoon of baking powder, a pinch of salt.
3. Add 2 tablespoons of melted coconut oil and 1 teaspoon of vanilla extract.
4. Carefully fold in the whipped aquafaba.
5. Add 50 g of chocolate chips or nuts before pouring the batter into a mold.
6. Bake for 20 to 25 minutes at 180 °C.

The result is a delicious, slightly airy, and fragrant cake.

Tips for Going Further with Zero Waste

• Other Legumes: Aquafaba doesn’t only come from chickpeas. Try it with the cooking water from white beans or red beans (although the color may be darker, which sometimes changes the dessert’s appearance).
• Other Nut Pulps: Just like almond pulp, try hazelnut, cashew, or soy pulp (okara) which can also be incorporated into your recipes.
• Using Fruit Leftovers: Besides pulps and aquafaba, you can recover citrus peels to make candied zest, recycle apple peels into chips or infusions.
• Savory Baking: Aquafaba can also be used to make savory “egg whites” (for savory plant-based mousses) or light sauces, and nut pulps can be included in preparations of balls, patties, or plant-based pâtés.
• Make Your Own Preserves: To regularly have aquafaba, you can prepare your chickpeas yourself in large quantities, then jar them. You will then have a stock of ready-to-use legumes and plenty of aquafaba for your baking preparations.

Conclusion

Zero waste baking invites us to rethink our eating habits and better value all our resources. Aquafaba and almond pulp, long overlooked, now serve as pillars in many plant-based recipes. Whether you’re an amateur or a novice, you can easily adopt these ingredients in your daily cooking. Not only do you make an environmental gesture by avoiding throwing away food residues, but you also save money while discovering new flavors.

Daring to change your habits may seem daunting, but curiosity and the desire to innovate in the kitchen quickly take over. Through your experiments, you gain creativity. You can surprise your loved ones with eggless meringues, soft cookies, or chocolate desserts where no one will guess the secret ingredient.

Finally, the zero waste approach goes beyond cooking. It’s a philosophy of responsible consumption, sharing, well-being, and authenticity. By adopting these simple gestures in baking, you contribute to building a more sustainable world where every resource counts. So, the next time you drain your chickpeas or prepare almond milk, remember to save your aquafaba and pulp. You’ll have the basics to create delicious, thoughtful, and planet-friendly desserts. Enjoy and happy zero waste baking!