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!
There are three foods that we seem to eat an awful lot of at Pesach. They are
- Matza – obviously
- Dried fruit
Number 3 is largely to attempt to alleviate some of the digestive effects of numbers 1 and 2!
And although I do enjoy a bowl of dried fruit compote, I’ve also been on the lookout for other interesting and delicious ways to ingest my dried fruits during the festival.
Meanwhile, I’m always trying to come up with new and fun ideas for breakfast during Pesach. After a couple of days of matza with jam/cheese, I find 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…
A Passover loaf?!
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. It’s completely Pesach friendly, and contains 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!
A double triumph! It contains a stack of dried fruits, and also makes a delicious Pesach breakfast!
Fruit and nuts
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.
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Dried fruit and nut breakfast loaf
- 125 g mixed dried fruit e.g. apricots, prunes, peaches, pears, apples, figs, mango etc. (4½ oz)
- 1 medium ripe banana
- 1 egg
- 2 tbsp vegetable oil
- 75 g ground almonds (scant ⅔ cup)
- 25 g desiccated coconut (¼ cup)
- 50 g potato flour (potato starch) (scant ½ cup)
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch salt
- 50 g raisins (¼ cup)
- 50 g blanched almonds (¼ cup)
- 50 g shelled pistachios (¼ cup)
- Preheat the oven to 180°C (350°F). Line a 1lb loaf tin with greaseproof paper.
- First, prepare the dried fruit - remove any stalks or seeds, and cut the fruits into small bitesize pieces. Set aside.
- Mash the banana very well, then whisk together with the egg and vegetable oil.
- 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.
- Stir in the prepared dried fruit, the raisins, blanched almonds and pistachios.
- Transfer the mixture to the lined loaf tin. Ease into the corners and level the top using a spatula.
- Bake at 180°C (350°F) for 35-40 minutes, until risen, brown, and a toothpick inserted into the middle of the loaf comes out clean.
- Allow to cool fully before slicing. Serve with butter.
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