Vegan Torrijas

Method

1. Version 1 (no agave syrup): Cut the bread into slices 1/2 or 3/4 inches (one or two centimeters) thick.
2. In a saucepan, heat the milk with cinnamon and lemon zest. When they are hot, add 8 tablespoons of brown sugar, cook for 3 or 4 minutes and remove from heat.
3. Put the bread slices on a rectangular dish (we used a glass roaster) and pour the mixture over the bread. Let set at least 5 minutes on each side to absorb the milk, although you have to be careful that they are not too soft because they could break. Depending on the type of bread that you’re using, you will have to leave more or less time.
4. On a plate or bowl, mix 4 tablespoons of chickpea flour with 4 tablespoons of water. Soak the torrijas in the mixture and fry in a pan with hot oil until golden brown on both sides.
5. Sprinkle brown sugar on top and let cool the torrijas.
6. Version 2 (with agave syrup): Cut the bread into slices 1/2 or 3/4 inches (one or two centimeters) thick.
7. In a saucepan, heat the milk. When it’s hot, add 4 tablespoons of agave syrup, cook for 3 or 4 minutes and remove from heat.
8. Put the bread slices on a rectangular dish (we used a glass roaster) and pour the mixture over the bread. Let set no more than 1 or 2 minutes on each side to absorb the milk, although you have to be careful that they are not too soft because they could break. Depending on the type of bread that you’re using, you will have to leave more or less time.
9. On a plate or bowl, mix 4 tablespoons of chickpea flour with 4 tablespoons of water. Soak the torrijas in the mixture and fry in a pan with hot oil until golden brown on both sides.
10. In a saucepan, heat 1/3 cup of water (85 milliliters). When it’s hot, add the 1 cup of agave syrup (380 grams), cook for 3 or 4 minutes and remove from heat. Pour the mixture over the torrijas and let set until they’re cool, but the longer you let them set, the better.