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. Photo by Evan Atlas.
- 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 350 degrees and grease a 9-by-5-by-3-inch loaf pan. 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 the pan. Cover with aluminum foil 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.