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
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.Print Pin Rate Email
Servings: 6 to 8
- 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
- Preheat the oven to 350º F.
- Combine the quinoa flakes with ⅔ 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.
Calories: 181kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 39mg | Potassium: 309mg | Fiber: 4g | Sugar: 17g | Vitamin A: 8526IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Find more at VegKitchen’s Passover: Ashkenazic-Style Seder page.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
I couldn't find quinoa flakes - can I use quinoa instead?
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!
Iris K says
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?
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.
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!
Can this be made in advance and reheated? Thank you.
Can this be made a few days ahead??
Hi Mimi — I'd say this could be made 2 - 3 days ahead and reheated.
Pam, this can be made 2 to 3 days ahead and reheated.
Quinoa is not a grain (I think it's a grass) and it is kosher for Passover.
Jodi, I couldn't find quinoa flakes either, so I processed the quinoa in a coffee bean grinder and, voila ....Flakes!