Fruit and nut breakfast loaf – for Pesach! Grain- gluten- dairy- & sugar-free

There are three foods that we seem to eat an awful lot of at Pesach. They are 1) matza – obviously, 2) eggs, and 3) dried fruit – to attempt to alleviate some of the digestive effects of items 1 and 2! I don’t know about you, but a bowl of dried fruit compote has never been my favourite thing, so I’ve been on the lookout for other, more interesting and delicious ways to ingest my dried fruits during the festival.

Meanwhile, I’m always trying to come up with new and interesting ideas for breakfast during Pesach, because after a couple of days of matza with jam/cheese, the novelty does rather start to wear off. And while fruit and yogurt (and more eggs!) are all very well, there has to be another way… 

So, after spending hours reading recipes for paleo baked goods and borrowing the best bits of all of them, I finally got busy in the kitchen and created this amazing dried fruit and nut breakfast loaf – completely Pesach friendly, containing no chametz, kitniot, or gebrokhts of any kind. It slices beautifully, is delicious plain or (my favourite) with lashings of butter, and it can even be toasted! 

Packed with dried fruits & nuts, this naturally gluten-free breakfast loaf is delicious with lashings of butter. Enjoy it on Pesach/Passover, or year round!

A double triumph! It contains a stack of dried fruits, and also makes a delicious Pesach breakfast! 

I quite liked finding the occasional whole nut in this, but my Mum wasn’t so keen. She suggested cutting them into bits, or leaving them out altogether and replacing them with a similar volume of yet more dried fruit. Let your own fondness for nuts dictate how you interpret the recipe.

I have yet to test this fruit & nut breakfast loaf’s effectiveness against an excess of matza and eggs, but on taste alone, I’m pretty sure we’ll be eating it all week! Pass the butter…

Makes one loaf – about 10-12 slices.

Packed with dried fruits & nuts, this naturally gluten-free breakfast loaf is delicious with lashings of butter. Enjoy it on Pesach/Passover, or year round!

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There are plenty more terrific Pesach recipes – including a whole chapter on breakfast! – in my book Helen’s Delicious Pesach. Buy it on Amazon.co.uk or Amazon.com, or get the ebook for iPad, or pdf, from Blurb.com

Dried fruit and nut breakfast loaf - for Pesach!
Yields 1
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
3295 calories
527 g
186 g
132 g
68 g
18 g
1378 g
380 g
178 g
0 g
107 g
Nutrition Facts
Serving Size
1378g
Yields
1
Amount Per Serving
Calories 3295
Calories from Fat 1123
% Daily Value *
Total Fat 132g
204%
Saturated Fat 18g
92%
Trans Fat 0g
Polyunsaturated Fat 30g
Monounsaturated Fat 77g
Cholesterol 186mg
62%
Sodium 380mg
16%
Total Carbohydrates 527g
176%
Dietary Fiber 52g
209%
Sugars 178g
Protein 68g
Vitamin A
408%
Vitamin C
155%
Calcium
110%
Iron
144%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 125g (4.5oz) mixed dried fruit e.g. apricots, prunes, peaches, pears, apples, figs, mango etc.
  2. 1 medium ripe banana
  3. 1 egg
  4. 2 tbsp vegetable oil
  5. 75g ground almonds (scant 2/3 cup)
  6. 25g desiccated coconut (quarter cup)
  7. 50g potato flour (scant half cup)
  8. 1 tsp baking powder
  9. 0.5 tsp cinnamon
  10. Pinch salt
  11. 50g raisins (quarter cup)
  12. 50g blanched almonds (quarter cup)
  13. 50g shelled pistachios (quarter cup)
Instructions
  1. Preheat the oven to 180C (350F). Line a 1lb loaf tin with greaseproof paper.
  2. First, prepare the dried fruit - remove any stalks or seeds, and cut the fruits into small bitesize pieces. Set aside.
  3. Mash the banana very well, then whisk together with the egg and vegetable oil.
  4. Add the ground almonds, coconut, potato flour, baking powder, cinnamon and salt to the banana mixture, and stir well to combine into a stiff batter.
  5. Stir in the prepared dried fruit, the raisins, blanched almonds and pistachios.
  6. Transfer the mixture to the lined loaf tin. Ease into the corners and level the top using a spatula.
  7. Bake at 180C for 35-40 minutes, until risen, brown, and a toothpick inserted into the middle of the loaf comes out clean.
  8. Allow to cool fully before slicing. Serve with butter.
beta
calories
3295
fat
132g
protein
68g
carbs
527g
more
Family-Friends-Food http://family-friends-food.com/
 Packed with dried fruits & nuts, this naturally gluten-free breakfast loaf is delicious with lashings of butter. Enjoy it on Pesach/Passover, or year round!

I’m linking up with Bake of the Week, hosted by Maison Cupcake and co-organised by Casa Costello, and CookBlogShare, hosted this week by Snap Happy Bakes.

 

29 Comments:

  1. This was so delicious that I made it three times this Pesach – and my husband, who doesn’t eat sweets or cakes ate most of them! It’s definitely going to the top of the list for next year! Thank you.

  2. This loaf looks amazing!! A couple of questions. Is potato flour the same as potato starch?

    As for the baking powder, I know you can get Pesach baking powder, but not everyone approves of it for Pesach. How would this do if I skipped it, do you think?

    • Thanks Carolyn! Yes, potato flour is the same as potato starch.
      I imagine the loaf would be a bit denser without the baking powder, but it should still taste fine.
      I hope you enjoy it! Helen.

  3. Pingback: The best Pesach breakfasts - family approved! - Family-Friends-Food

  4. Can you use flax+water instead of egg?

    • Hi Lisa, I’ve never used flax egg substitutes so I’ve really no idea. If you try it, please let me know how it works so I can update the post. Thanks!

  5. I’m another one for whole pistachios too! You work so hard – your recipes look wonderful. Thank you for joining in with #BakeoftheWeek – New roundup and linky now open x

  6. Thanks for another tasty-looking option! Just pinned it!

  7. He long does it stay fresh in sealed container?

  8. I don’t have a scale. Can you give me the recipe using cups instead of grams?

    • The only ingredient I haven’t listed in cups is the dried fruit, because the volume measurement will depend on how small you cut it, how firmly you pack it etc etc. However, as a guide, I suggest around 3/4 cup of chopped, lightly packed dried fruit. I hope this helps!

  9. A breakfast bake is a great idea and your loaf looks delicious. I agree with you both, whole pistachios especially for the crunch. Pinned for later.

  10. Have you tried freezing this?

  11. This looks super tasty 🙂 Thanks for sharing with #CookBlogShare

  12. Delicious Helen WhT is the web page please

  13. What an interesting post. I haven’t heard of pesach and would love to know a little more about it and how it came to be that you eat those foods? Nonetheless I’m happy it’s inspired this lovely bake 🙂

  14. I have to be gluten-free and lactose free anyway, so this sounds wonderful for breakfast any day! Trying it today. Forget Passover. Thank you!

  15. Sorry ignore me in my last comment!

  16. This looks utterly gorgeous, love how you have packed the loaf full of fruit and nuts, especially pistachios. I guess you mean egg substitute if the loaf is dairy free?

  17. Lovely, I like the addition of pistachios very much, I’d definitely leave them whole!

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