Recipe: Grain-Free Apple Kugel

April 1, 2012 · 29 comments

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What’s a Jewish holiday without a kugel? A kugel is a baked pudding or casserole, typically made from egg noodles. The Yiddish term Lokshen kugel is used when noodles are included. I remember my grandmother talking about making Lokshen kugel. She was the best cook! It may also be made of potatoes, zucchini, apples, spinach, broccoli, cranberry, or sweet potato. My recipe is made with apples, carrots and two grain-free flours.

The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, German cooks also started using noodles or farfel. On Passover, matzoh kugel is a special treat.

Eventually eggs, cottage cheese and milk were included to make it a more dessert like dish. Raisins, cinnamon and sweet farmer’s cheese were also used in noodle kugel recipes.

According to Wikipedia, in a slang usage, the word kugel was used by the elder generation as a term for a young Jewish woman who forsook traditional Jewish dress values in favor of those of the materialistic wealthy — the kugel being but a plain pudding, trying desperately to be regarded as a delicacy.

This reminded me of my mother’s formidable Yiddish vocabulary for describing people and things in a humorous manner, such as the above use of the word kugel. I can almost see her nodding her head towards an overdressed young girl and saying “… that one is a kugel…”.

This kugel may be a plain pudding, but it quite delicious and fills the need for a tasty grain-free side dish.

Grain-Free Apple Kugel



  1. In a food processor grate the carrots and 2 of the apples and put aside in a mixing bowl — save the 2 chopped apples
  2. In the food processor mix the eggs and honey
  3. Add back the grated carrots and apples and mix with the eggs and honey
  4. Add the almond four, coconut flour, baking soda, salt and cinnamon and mix
  5. Pour this batter into the mixing bowl
  6. Add in the 1/4 cup raisins and the 2 chopped apples and mix
  7. Pour into an 8 x 11 pan that has been lined with parchment paper and oiled with ghee, butter or coconut oil
  8. Sprinkle some cinnamon on top
  9. Bake at 325 degrees F for 55 minutes (check it sooner just to be sure)

 This post is shared at: Sugar-Free Sunday, My Meatless Monday, Melt in Mouth Monday, Barnyard Hop, Monday Mania, Real Food 101, Meatless Monday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday Naptime, Tasty Tuesday Tidbits, Tasty Tuesday 33, What’s Cooking Wednesday, Gluten-Free Wednesday, Allergy Free Wednesday, Sustainable Ways, Healthy 2Day, Real Food Wednesday, Whole Food Wednesday, These Chicks Cooked, Full Plate Thursday, Creative Juice Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Freaky Friday, Friday Food, Super Food Sunday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Gluten Free Wednesday, Gluten Free Friday, Foodie Friday,Healing with Foods Friday

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{ 23 comments… read them below or add one }

1 hannah @ dishesanddishes April 1, 2012 at 8:20 pm

This recipe looks great! Thanks for sharing the history of kugel, it was fascinating!


2 Jen April 1, 2012 at 10:46 pm

Oh, wow! Just the other day I was thinking about a way to make kugel gluten-free and, in general, healthier (Mom made it a lot when I was a child, but it was loaded up with sugar). Thank you so much, I can’t wait to try this!


3 Alea Milham April 3, 2012 at 4:01 pm

Your apple kugel looks wonderful! I love that you have used grain-free flours. You have really created a pretty healthy dessert.


4 Miz Helen April 5, 2012 at 10:02 am

Apple Kugel is one of my favorites, it looks so good. Thanks for sharing it with us here at Full Plate Thursday. Have a great Celebration and Come Back Soon!
Miz Helen


5 Amy April 5, 2012 at 2:20 pm

I am confused about lining pan with parchment paper and with ghee or other items. Do you line it then put the ghee or other item of choice over the parchment?


6 Tiffany A. April 5, 2012 at 7:26 pm

Just made it and it smells amazing :) Great way to use up my juicer pulp (I just halved the coconut flour to make up for less liquid.) Can’t wait ’til after dinner to dig in!


7 Jill April 5, 2012 at 9:07 pm

Hi Tiffany,
Great idea!


8 Kristi April 8, 2012 at 10:23 am

This looks fabulous and nourishing, especially for pregnancy. Would you mind posting it at superfood sundays?



9 April @ The 21st Century Housewife April 8, 2012 at 1:14 pm

What an interesting post – It was lovely to learn the history of this classic dish, and I had no idea that the word ‘kugel’ was used that way!

I like all the healthy ingredients in your kugel and it sounds delicious too :)


10 Joseph April 15, 2012 at 11:30 pm

I made it. It was delicious. However, I think adding a half cup of walnuts or pecans would be really good. Also, instead of quarter cup of raisins, I think i’ll increase it to half a cup.


11 Jill April 16, 2012 at 7:28 am

Hi Joseph,
Thanks so much for letting me know! I think your suggestions are great!


12 Hope June 30, 2012 at 5:58 am

Yum! I am so thankful to find grain free Passover and a kugel recipes. My mom used to make an apricot noodle kugel, it was tasty, but, of course filled with sugar and starches.


13 Kristee December 19, 2012 at 11:22 am

Can you leave out the eggs or any suggestions on substitutions?


14 Katie July 19, 2013 at 6:23 pm

Wow, this is so good! Thank you! This will become a staple around our house for sure.


15 Nancy August 1, 2013 at 8:30 pm

I found this on a Pinterest page while looking up “frosting” recipes for my daughter’s birthday next month. By then, we will have completed almost 12 months on GAPS diet! Last year for Chanukah, I was having a difficult time finding GAPS recipes and was having to piece together things. In addition to a roast beef, we had both cauliflower and zuchinni latkes, and Israeli salad, and a crustless squash pie. Might have to add your Kugel to this year’s menu Looking forward to checking out your other jewish recipes!


16 April @ The 21st Century Housewife September 4, 2013 at 4:52 pm

I loved reading the history of this traditional dish! Your Kugel sounds delicious – sometimes ‘plain’ puddings are the best :-) Thank you for sharing this post with us at the Hearth and Soul hop.


17 Diane Balch September 8, 2013 at 1:24 pm

Happy New Year,… I love the gluten free flours you chose for this kugel. I can image they add wonderful flavor too. Thank you for sharing this with us on foodie friday. And may you have much sweetness in the coming year.


18 Dawn @ Peeling Back the Onion Layers September 13, 2013 at 1:33 pm

Jill, I know these must be amazing as every recipe of yours I have ever tried has been an absolute success! I would love if you would share them at our Healing With Foods Friday – hope to see you there!


19 Jennifer at Purposeful Nutrition September 20, 2013 at 10:37 pm

Just pinned this for later. I love using almond and coconut flour together. It seems better to me than one over the other.
Thanks for posting at Healing With Food Friday. Please come back again this week and link up again with some more posts.


20 Arlene October 3, 2013 at 10:00 pm

I used millet flour instead of the almond flour and coconut flour. My son said there was a bitter aftertaste. Is that from the millet flour? I’m new to cooking gluten-free for him (only about a year). I’ve just started to use millet flour. Thoughts?


21 600 Recipes For Chili Lovers November 19, 2013 at 6:38 pm

mmm!! it’s Delicious :D


22 Cindi April 5, 2014 at 8:35 pm


Will this freeze for a week? I’m doing some baking ahead for next Monday Night’s Seder. Recipe looks great – I’m wondering how it might freeze? (I’m hosting 22!!!!)



23 Jill April 6, 2014 at 10:16 am

Hi Cindy,
I don’t think I’ve frozen this but all the grain-free products freeze well so I’m sure it will be fine!


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