Passover: Ashkenazic-Style Seder/ Vegan Recipes

Passover Carrot-Apple Pudding

Passover Carrot Apple Raisin Pudding

This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Baked until crusty, it’s also yummy enough to be an everyday dessert with a dollop of coconut yogurt. Photos by Evan Atlas. 

Passover Carrot-Apple Pudding
Author: 
Recipe type: Passover
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Baked until crusty, it's also yummy enough to be an everyday dessert with a dollop of coconut yogurt.
Ingredients
  • ⅓ cup quinoa flakes
  • 5 large carrots, grated
  • 2 medium apples, peeled, cored, and grated
  • ⅓ cup raisins
  • 2 tablespoons safflower or other neutral vegetable oil
  • ¼ cup sweet Passover wine (or substitute pomegranate juice, or similar no-sugar dark red juice)
  • ¼ cup natural granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice or nutmeg
Instructions
  1. Preheat the oven to 350º F.
  2. Combine the quinoa flakes with ⅔ cup boiling water in a heatproof bowl. Let stand while the other ingredients are being prepared.
  3. Combine all the ingredients in a mixing bowl. Pour in the quinoa flakes and mix well.
  4. 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.
  5. Let cool. Slice and serve warm or at room temperature.

 

Passover Carrot Raisin Pudding

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9 Comments

  • Reply
    jodi
    April 12, 2014 at 7:46 pm

    I couldn’t find quinoa flakes – can I use quinoa instead?

    • Reply
      Nava
      April 12, 2014 at 9:11 pm

      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!

  • Reply
    Iris K
    March 31, 2015 at 10:06 am

    I don’t use grains.. are the quinoa flakes a sub for eggs? If so, do you think flax or chia eggs would work? If yes, do you have an idea of how many?

    Thanks,

    • Reply
      Nava
      March 31, 2015 at 2:01 pm

      Hi Iris — yes, the quinoa flakes are a sub for eggs. Since I haven’t tried this with flax or chia “egg” I can’t say with 100% certainty, but I’d suggest the equivalent of two eggs.

  • Reply
    Abbie
    December 15, 2015 at 8:20 pm

    Hello. How are you? Would this work as muffins? This recipe looks absolutely delicious. I am so thrilled there is not any matzo meal or matzo cake meal. Thank you so much!

  • Reply
    mimi
    March 28, 2018 at 1:04 pm

    Can this be made in advance and reheated? Thank you.

    • Reply
      Nava
      March 28, 2018 at 4:36 pm

      Hi Mimi — I’d say this could be made 2 – 3 days ahead and reheated.

  • Reply
    Pam
    March 28, 2018 at 4:35 pm

    Can this be made a few days ahead??

    • Reply
      Nava
      March 28, 2018 at 4:37 pm

      Pam, this can be made 2 to 3 days ahead and reheated.

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