🌱🐰 Discover yummy torrijas, the traditional Spanish Easter dessert, can be made plant-based and zero-waste without losing their rich, comforting flavour! A delicious way to rescue stale bread and enjoy a festive, eco-friendly treat.
➡️ A torrija is a traditional Spanish dessert, similar to French toast. It’s made by soaking stale bread in milk or wine, often flavoured with lemon peel and cinnamon, then dipped in egg, fried in olive oil, and finished with sugar or honey. You’ll find torrijas in bakeries and homes across Spain during Easter, each region adding its twist, from wine-soaked versions to orange-zest glazes!
- INGREDIENTS
4–5 slices of stale bread (baguette, sourdough, or any leftover bread)
500ml plant-based milk (oat, almond, or soy)
Peel of 1 orange or lemon
1 cinnamon stick
2 tbsp maple syrup or agave syrup
4 tbsp chickpea flour or cornstarch
Sunflower oil or neutral veggie oil (for frying)
Unrefined cane sugar or cinnamon sugar (for coating)
- METHOD
1. Infuse the milk – Heat plant-based milk with orange/lemon peels and cinnamon. Let it steep, then strain.
2. Soak the bread – Cut bread into thick slices and soak in warm infused milk until soft but not falling apart.
3. Prepare the batter – Mix chickpea flour/cornstarch with a little water to create an egg-free coating.
4. Fry until golden – Heat olive oil in a pan, dip soaked bread in the batter, and fry until crispy.
5. Coat & Serve – Sprinkle with cinnamon sugar or drizzle with agave syrup. Bon appetite!
👵💚 Grandma Sita’s zero-waste tips:
✅Whether torrijas are freshly made or you’ve got tasty leftovers, storing them right helps you enjoy them longer without any waste.Store in the fridge (short-term) is best for enjoying within a few days and in the freezer (long-term) is best for prepping ahead or saving leftovers.
✅Go Oil-Free? – Instead of frying, bake the torrijas at 180°C (350°F) for 15 minutes, flipping halfway.
📗 The Torrijas date back to the 15th century, first appearing in Spanish cookbooks as a way to nourish new mothers during recovery due to their soft texture and rich ingredients. But over time, they became deeply associated with Holy Week (Semana Santa) in Spain, when meat was traditionally avoided, and hearty, simple desserts became a highlight of the season. A sweet solution to bread waste, then and now!
♻️🌎 Easter is a time for sweet traditions, but it doesn’t have to come with food waste or excessive packaging, and festive decorations contribute significantly to enviromental waste. Understanding the scope of this waste can help us adopt more sustainable practices. Grandma Sita’s take on Easter keeps it plant-based, homemade, and zero-waste—because celebrating sustainably is the sweetest treat of all!
