Making Aquafaba for Sensory Play with Alissa and Finn
Kia ora,
Finn and I have been busy making some Aquafaba yesterday morning. Aquafaba is a taste safe Korihori pōrehe/Messy play or sensory play made out of chickpea brine. Aquafaba is often used in vegan cooking and baking and it is very easy to make.
Step 1: Strain the liquid from one can of chickpeas into a big bowl.
Step 2: Add 1/4 spoon of Cream of Tatar to the bowl.
Step 3: Use a mixer and beat it all up in a bowl until it starts stiffen and some peaks are forming
Step 4: Pour the mix onto a tray or into different smaller bowls (depending on how many different colours you want to make)
Step 5: Add a tiny bit of food colouring of your choice onto the tray or into the bowls.
That’s it!
You can add some essence if you want to make it smell nice, too.
Finn was my helper and was able to help me with all the steps. The only tip I have is add the colouring yourself- less is more. Finn got a bit to excited!
It foams up better then shaving foam and keeps its form for longer. I poured the mix onto a big tray and added the colouring, a few different measuring cups and spoons and a few other loose parts.
Finn had so much fun mixing the blue and red colouring together by using his hands and a spoon. “Look Mama, it’s purple too.”
It’s endless fun. Through messy play, children are able to discover and develop different ways to be creative and expressive. They can gain confidence in and control of their own bodies, including active exploration with all the senses and the use of tools, materials and equipment extended skills.
Messy play can children help to:
- Relax- it’s a very soothing activity
- Experiment with and explore the properties of the foam e.g. does it hold its shape or pour or run?
- Learn about colour mixing, patterns, design, texture and rhythm
- Develop hand-eye coordination and practice pouring, measuring, mixing, scooping and beating skills
Finn and I would love to see photos of your Aquafaba experiment. What colours will you mix together? What else could you use to colour in your Aquafaba. What about beetroot juice or cumin?
Ngā mihi nui
Alissa and Finn
P.S. Wondering what to do this those leftover chickpeas? How about some yummy hummus?
Basic Hummus Recipe (Jamie Oliver)
Serves 6-8 as a starter
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality extra virgin olive oil (plus extra for drizzling) 3½ tbsp freshly squeezed lemon juice Paprika (optional) Coriander or parsley leaves (optional) Rinse the chickpeas in cold water and tip into the food processor.
Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans.
Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish.
Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas.
Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.