Easter holidays! As christian tradition, here in Japan is not a holiday at all. But we are from Barcelona, and in Spain there is a delicious tradition in these days.
Lent is a period of the Christian calendar destined to the ‘purification of the spirit’ and, therefore, meat was not consumed (the ancient Christians already knew that something was wrong if you ate meat xD). In Spain, Lent is no longer practiced as such (there are 40 days of fasting and abstinence of meat) but there are always habits of the traditions and one of them (of the most delicious) is this one.
During Lent, people used old bread to prepare this meal because it has many calories and can give you more energy.
There are many ways to prepare torrijas. Throughout Spain people cook them during these days, some with honey, others with sugar. Some wet in milk or wine. My family is originally from Córdoba, in Andalusia, and there they prepare the torrijas, as I am going to show you today. Or at least that’s how my grandmother prepared it and for me, therefore, they are the best!
I haven’t prepared torrijas since before I was vegan and I am very happy with the results. Pako more than me, he is eating them up! Not be surprising if you cook them and you cannot stop to eat them!
You can eat torrijas warm or cold, both ways are ok. You can keep them for a couple of days, if they arrive!
Shall we start? =)
- 8/10 thick slices of old bread (about 2cm)
- 500ml almond milk
- 2tbsp brown sugar + brown sugar to garnishing
- 1 cinnamon stick
- cinnamon ground
- rind of 1/2 lemon
- 8 tbsp chickpea flour
- 8 tbsp water
- oil to fry
- Arrange slices of bread in a tray
- Bring the 500ml of milk, lemon rind, and cinnamon stick to a slow boil.
- Add the brown sugar and integrate it.
- When the milk mixture has been cooking for about 10 minutes, turn off the heat and soak the slices of bread in this mixture. Be careful, bread can will break apart, but try to get them to absorb as much milk as possible.
- Let the slices of wet bread rest and cool (some liquid may be lost).
- In a shallow bowl, mix the chickpea flour and water until there is no lump.
- In the meantime, heat up about ½ an inch of the olive oil in a deep, heavy pan on a medium high heat.
- Dip the slices in the chickpea flour mixture.
- Fry the slices, flipping half way so that both sides are nice and crisp.
- Let the torrijas rest on paper towels to absorb excess oil.
- In another bowl mix the remaining sugar with the ground cinnamon.
- Cover the slices in the cinnamon sugar mixture and reserve.
- Enjoy it!