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.
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Servings: 6 to 8
Calories: 181kcal
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.
Nutrition
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.
jodi says
I couldn't find quinoa flakes - can I use quinoa instead?
Nava says
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?
Thanks,
Nava says
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.
Abbie says
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!
mimi says
Can this be made in advance and reheated? Thank you.
Pam says
Can this be made a few days ahead??
Nava says
Hi Mimi — I'd say this could be made 2 - 3 days ahead and reheated.
Nava says
Pam, this can be made 2 to 3 days ahead and reheated.
Laurie says
Iris --
Quinoa is not a grain (I think it's a grass) and it is kosher for Passover.
Em says
Jodi, I couldn't find quinoa flakes either, so I processed the quinoa in a coffee bean grinder and, voila ....Flakes!