Recipe: Grain-Free Apple Kugel

Recipe: Grain-Free Apple Kugel post image

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)

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Leave a Comment

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

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

  • Jen April 1, 2012, 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!

  • Alea Milham April 3, 2012, 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.

  • Miz Helen April 5, 2012, 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

  • Amy April 5, 2012, 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?

  • Tiffany A. April 5, 2012, 7:26 pm

    Just made it and it smells amazing ๐Ÿ™‚ 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!

    • Jill April 5, 2012, 9:07 pm

      Hi Tiffany,
      Great idea!

  • Kristi April 8, 2012, 10:23 am

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


  • April @ The 21st Century Housewife April 8, 2012, 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 ๐Ÿ™‚

  • Joseph April 15, 2012, 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.

    • Jill April 16, 2012, 7:28 am

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

  • Hope June 30, 2012, 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.

  • Kristee December 19, 2012, 11:22 am

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

  • Katie July 19, 2013, 6:23 pm

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

  • Nancy August 1, 2013, 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!

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

    I loved reading the history of this traditional dish! Your Kugel sounds delicious – sometimes ‘plain’ puddings are the best ๐Ÿ™‚ Thank you for sharing this post with us at the Hearth and Soul hop.

  • Diane Balch September 8, 2013, 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.

  • Dawn @ Peeling Back the Onion Layers September 13, 2013, 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 โ€“ hope to see you there!

  • Jennifer at Purposeful Nutrition September 20, 2013, 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.

  • Arlene October 3, 2013, 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?

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

    mmm!! it’s Delicious ๐Ÿ˜€

  • Cindi April 5, 2014, 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!!!!)


    • Jill April 6, 2014, 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!