Vegan Aquafaba Challah - Sweet and Savory version
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 cups plain flour
  • 1 cup warm water (not too hot otherwise you'll kill the yeast)
  • 2 tbsp dry active yeast
  • ¼ cup yacon syrup (substitute with maple, agave etc)
  • ⅓ cup coconut oil
  • ½ cup "Aquafaba" (chickpea brine)
  • 1 tsp salt
  • -
  • Additional "Aquafaba" from the can + 1 tbsp arrowroot flour
  1. Combine the yeast with 1 tbsp yacon syrup and the 1 cup of water and allow yeast to activate for about 8 minutes.
  2. Add the remaining syrup and the coconut oil
  3. In your blender whisk the chickpea brine until white and stiff
  4. Add to the mixture above.
  5. Add the salt to the flour and spoon after spoon add to the liquid mixture until a homogenous dough forms. Add more warm water but only if you really need!
  6. Now, this needs a little bit of patience and force while you need to knead the dough for at least 10 minutes until smooth. In the beginning, it looks horribly crumbly but you'll get there.
  7. Make a ball and put the dough back into the bowl where you cover it with a towel and let rise for 1 hour at a warm place.
  8. After one hour take out the dough and knead again for 2 minutes.
  9. Put the dough back and let rise again for 1 hour.
  10. Separate each ball into three ropes and roll them out a little just so you can add the filling.
  11. Close the edges on the length of the strings so the filling can't run out. You should have ropes again now.
  12. Bread the ropes according to your preference and place on the baking sheet.
  13. Let rise again for 15 minutes
  14. Preheat the oven to 350F
  15. For the Aquafaba brush, heat the aquafaba, together with the arrowroot until well combined. Brush your challah bread with the mixture and then bake for about 35-40 minutes.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at