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: VegKitchen
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
- 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.
- Find more at VegKitchen’s Passover: Ashkenazic-Style Seder page.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
11 Comments
jodi
April 12, 2014 at 7:46 pmI couldn’t find quinoa flakes – can I use quinoa instead?
Nava
April 12, 2014 at 9:11 pmJodi, 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
March 31, 2015 at 10:06 amI 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,
Nava
March 31, 2015 at 2:01 pmHi 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.
Abbie
December 15, 2015 at 8:20 pmHello. 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!
mimi
March 28, 2018 at 1:04 pmCan this be made in advance and reheated? Thank you.
Nava
March 28, 2018 at 4:36 pmHi Mimi — I’d say this could be made 2 – 3 days ahead and reheated.
Pam
March 28, 2018 at 4:35 pmCan this be made a few days ahead??
Nava
March 28, 2018 at 4:37 pmPam, this can be made 2 to 3 days ahead and reheated.
Laurie
April 3, 2019 at 2:07 pmIris —
Quinoa is not a grain (I think it’s a grass) and it is kosher for Passover.
Em
April 17, 2019 at 11:13 amJodi, I couldn’t find quinoa flakes either, so I processed the quinoa in a coffee bean grinder and, voila ….Flakes!