Finding that cooking mojo

Sometimes I fly into the kitchen charged with a new recipe . Sometimes walking in with no plan,at times it can be frustrating when I think of an old recipe wondering how to adapt it . 

I fall back on my favourites like most people do but I try to read and experiment with spices and herbs . Combing books and the net for titbits that spin my wheels . 

We have had a very busy house over the last few months , family coming and going which has been fun at times all three of our food allergies / special diets in the house . It's just more reading of labels that is needed but cooking with not processed foods is the easiest anyway . 

I am pottering in the no sugar world and challenging myself using the outside of the supermarket rule .

While we were all together the sugar discussion came up and we read the backs of the lite tomato sauce I had in the cupboard that was gf . It made me draw breath . I discovered months ago the gf cereal I liked was in the top five for. sugar so no wonder I liked that . 

At my age 29 and counting backwards  I don't need the sugar so it's fun discovering new recipes for a couple of condiments in the house . 

Finished egg free meringue

P

The meringues are cooked who would ever know . The Whanau love them . They are dairy free , gluten free  and egg free . A winner .

Egg free meringue does this exist

Well I am well under way with the baking of  an egg free meringue . How exciting and also hard to believe . It is still full of sugar but wow wow !!!! 

Starting with the draining of a can of chickpeas . Use the brine and that is about 3/4 cup liquid . 

Then put them to beat in cake mixer for 15 minutes .

Yes , it looks like egg white . Add 1 cup of sugar and one teaspoon vanilla gradually . 

Then put on trays and cook at 120 degrees for 90 minutes 

They are rising and they look amazing ... 

We have yet to get them out of the oven ....