Passover Carrot-Apple Pudding


This sweet side dish of spiced carrots and apples brightens the Passover dinner plate.

Serves: 6 to 8

  • 1/3 cup quinoa flakes
  • 5 large carrots, grated
  • 2 medium apples, peeled, cored, and grated
  • 1/3 cup raisins
  • 2 tablespoons safflower or other neutral vegetable oil
  • 1/4 cup sweet Passover wine
  • 1/4 cup natural granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice or nutmeg

Preheat the oven to 350º F.

Combine the quinoa flakes with 2/3 cup boiling water in a heatproof bowl. Let stand while the other ingredients are being prepared.

Combine all the ingredients in a mixing bowl. Pour in the quinoa flakes and mix well.

Pour into an oiled 9- by 5- by 3-inch loaf pan. Cover and bake for 40 minutes. Uncover and bake another 30 to 40 minutes, or until the top is nicely browned and crusty. Let cool. Slice and serve warm or at room temperature.



2 comments on “Passover Carrot-Apple Pudding

  1. Nava Post author

    Jodi, the quinoa flakes are kind of the “glue” that holds this together, but hopefully you can improvise with your quinoa. I’d say to overcook it a bit, so that it becomes rather mushy. So cook the 1/3 cup quinoa in 1 cup water. Once it’s absorbed, see if the quinoa is a bit overcooked, and if not, add another 1/4 cup water and cook until absorbed. This should work, and I hope it turns out well for you!

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