Zora’s Vegan Crostoli

Zora’s Vegan Crostoli


It is a tradition where I was born near Trieste, north Italy, now Slovenia, that festive occasions were celebrated with delicious simple baking, using home grown ingredients, e.g. plenty of home made butter, milk, eggs, flour.


My Mother would put on her apron, get all the ingredients out and the fun began.
With us five little children helping and tasting as she created magic for us to enjoy, much to her great delight.
Easter was an annual occasion to look forward to, for we would have crostoli!!!!

This recipe for CROSTOLI is a vegan version. It still tastes pretty good (in moderation!). I have tried baking it and it also tastes good.

Vegan CROSTOLI recipe

200 grams plain flour
1 tsp baking powder
Pinch of salt
60 grams coconut sugar (or castor sugar if you wish)
Grated rind of one lemon and one small orange

I small mashed banana (substitute for egg) or you can use egg replacer
40ml rice bran oil
1 tsp Apple cider vinegar
1 tsp natural vanilla essence
2 tbsp brandy (optional)
Juice of one orange or half a cup
30 ml almond milk or soy milk

Rice bran oil for deep frying, half a litre should do this batch.

Mix all above to form a dough. If too dry add more milk, if too wet add more flour.
Knead on floured bench to get a good dough, about five mins, then form into a ball and leave to stand for half an hour, cover with cloth.

When ready, re knead it and cut into eight small shapes.
Roll out into thin strips 2 mm or 2 on the pasta machine. I just used the rolling pin¾easy!
Cut into strips with pizza cutter or knife, irregular is just fine. 4cm wide and perhaps 10cm long  approx. It doesn’t matter too much.
In the center make a slit. Pick up the piece and fold over one end through the slit.
Mum would have the oil ready and do this procedure of the folding and putting in the oil so they didn’t get handled twice, but I prepared them all first; they just need careful handling.


Place them in pot gently to avoid splash.
Cook till golden brown on one side, then turn them over.
At this stage I turn the heat down a bit so it doesn’t get too hot.


You can do four or five at a time. Use a “holey” utensil with holes to scoop them out.
Have a tray ready with paper towels to place the cooked CROSTOLI on and these have to now be sprinkled with either castor sugar or coconut sugar while they are straight out of the pot and the sugar will adhere a bit.
Repeat the process till all done. Makes a reasonable stash of yummmy crostoli!
I think this recipe will make approx 60 depending on how you cut them!!!!

For a healthier option they can be baked in a moderate oven at 180deg for 10 to 15 mins till golden, but not too long. Keep an eye on them. You can dust with icing sugar too if you like, or coconut sugar!