Easter is just around the corner and torrijas are a must-have sweet in our homes. They are delicious and they are also very comforting, I like them so much that I would eat them every week!
In this case I have prepared two versions: the first is characteristic of the north of Spain, since it is my mother’s veganised torrijas recipe. The second is from the south, from Seville, and contains agave syrup instead of honey. I hope you like them!
Versión 1 (sin sirope de agave):
- 2 tazas de leche vegetal sin endulzar (500 ml), yo usé leche de almendras
- 1/2 rama de canela
- La piel de medio limón
- 1/2 taza de azúcar (100 g) + azúcar extra al gusto para echar por encima
- 160 g de pan (6 oz)
- 25 g de harina de garbanzo (4 cucharadas)
- 60 ml de agua (4 cucharadas)
- Aceite de oliva virgen extra al gusto para freír
Versión 2 (con sirope de agave):
Version 1 (without agave syrup):
- Cut the bread into 1-2 cm thick slices, if it is not already cut.
- In a saucepan heat the milk with cinnamon and lemon. When it’s hot, add the sugar and when it’s fully integrated remove from the heat.
- Put the slices of bread on a tray and cover them with the mixture of milk, cinnamon , lemon and sugar. Let them rest for at least 5 minutes on each side to absorb the milk, although you have to be careful not to make them too soft because they could break. Depending on the type of bread you use, you will have to leave them for more or less time.
- In a plate or bowl, mix the chickpea flour with the water. Dip all the torrijas in the mixture and fry them in a pan with plenty of hot oil until golden brown on both sides.
- Add sugar to taste on top and let it chill.
- You can store leftovers in the fridge in an airtight container for about 5-7 days.
Version 2 ( with agave syrup):
- Cut the bread into 1-2 cm thick slices, if not already cut.
- In a saucepan heat the milk. When hot, add 85 g (or 4 tablespoons) of agave syrup and when fully integrated remove from heat.
- Put the bread slices on a tray and cover them with the mixture of milk and agave syrup. You don’t have to keep them in milk very long so they don’t get too soft (I usually keep them for about a minute on each side).
- In a plate or mixing bowl chickpea flour with 60 ml (or 4 tablespoons) of water. Dip all the torrijas in the mixture and fry them in a pan with plenty of hot oil until golden brown on both sides.
- In a saucepan, heat 340 g (or 1 cup ) of agave syrup with 80 ml (or 1/3 cup) of water.
- Return the torrijas to a tray and pour in the agave syrup mixture. agave and water. You have to leave them at least until they cool down but the longer you leave them the better because they will be juicier and more flavorful.
- You can store leftovers in the fridge in a airtight container for about 5-7 days.
- You can use normal bread or torrija bread, although be careful that it is 100% vegetable and does not contain ingredients of animal origin.
- Although I have prepared these vegan French toast with almond milk, any other type of non-dairy milk will work, such as coconut milk, oat milk or soy milk.
- You can use any type of sugar, syrup or oil.
- Chickpea flour can be substituted for prepackaged egg substitutes, although chickpea flour is my preferred option.
- If you prefer a lighter version, you can cook the torrijas on the grill or in the oven, although since it is a special occasion I usually fry them.
- The nutritional information has been calculated for version 1 of vegan torrijas (without agave syrup) using 60 ml (or 1/4 cup) of extra virgin olive oil.