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!
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.
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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
- 125g (4.5oz) mixed dried fruit e.g. apricots, prunes, peaches, pears, apples, figs, mango etc.
- 1 medium ripe banana
- 1 egg
- 2 tbsp vegetable oil
- 75g ground almonds (scant 2/3 cup)
- 25g desiccated coconut (quarter cup)
- 50g potato flour (scant half cup)
- 1 tsp baking powder
- 0.5 tsp cinnamon
- Pinch salt
- 50g raisins (quarter cup)
- 50g blanched almonds (quarter cup)
- 50g shelled pistachios (quarter cup)
- Preheat the oven to 180C (350F). 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 180C 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.