Kugel is a traditional jewish pudding or casserole. It is most commonly made with egg noodles or potatoes. I apologize for butchering the recipe, but I was asked to make a similar dish that complies with several dietary restrictions and that also hides a few vegetables in it. My paleo kugel variation of this recipe is made with shredded carrots, sweet potato and apples. I made two recipes, one uses almond flour and eggs and the second one uses coconut flour and gelatin instead of eggs. Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat.
For other egg-free treat ideas try my raw coconut macaroons, banana muffins, raw apple “‘larabar”, raw “rice” pudding, or my chia seed energy bar
Ingredients for the almond flour version:
1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple
2 eggs
8 dates
1 tbsp of coconut oil or butter
1/4 cup of orange or apple juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
- Transfer into a bowl and mix in the rest of the ingredients.
- Pour into a greased 8×8 baking dish and press it down to make and even width layer.
- Bake for 30 to 35 minutes.
- Serve cold or warm
Ingredients for the nut and egg free version:
1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple (keep all the juices)
2 1/2 tbsp of unflavored gelatin. I use this one (or 2 eggs)
1/4 cup of honey
1/3 cup of coconut flour
3 tbsp of coconut oil or butter
1 tsp baking soda
1/3 tsp salt
1 or 2 tsp of ground cinnamon (optional)
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Pour all the ingredients into a bowl and using your hands mix until well combined.
- Pour into a greased 8×8 baking dish and press it down to make and even width layer.
- Bake for 30 to 35 minutes.
- Allow for it to cool down before serving to allow the gelatin to set.
- Serve cold.
- 1 cup shredded carrot
- 1 cup shredded sweet potato
- 1 cup shredded apple
- 2 eggs
- 8 dates
- 1 tbsp of coconut oil or butter
- ¼ cup of orange or apple juice
- 2 cups blanched almond flour
- 1 tsp baking soda
- ⅓ tsp salt
- Preheat oven to 350 degrees Fahrenheit.
- Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
- Transfer into a bowl and mix in the rest of the ingredients.
- Pour into a greased 8x8 baking dish and press it down to make and even width layer.
- Bake for 30 to 35 minutes.
- Serve cold or warm
- 1 cup shredded carrot
- 1 cup shredded sweet potato
- 1 cup shredded apple (keep all the juices)
- 2½ tbsp of unflavored gelatin (or 2 eggs)
- ¼ cup of honey
- ⅓ cup of coconut flour
- 3 tbsp of coconut oil or butter
- 1 tsp baking soda
- ⅓ tsp salt
- 1 or 2 tsp of ground cinnamon (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Pour all the ingredients into a bowl and using your hands mix until well combined.
- Pour into a greased 8x8 baking dish and press it down to make and even width layer.
- Bake for 30 to 35 minutes.
- Allow for it to cool down before serving to allow the gelatin to set.
- Serve cold.
_1383913751.jpg)
Becca's Kitchen May 8, 2012 at 10:34 am
Thanks for sharing! I’ll have to try these. I’m glad I stumbled across your blog – looks great! 🙂
Evey Quines June 10, 2012 at 3:41 pm
Holy yum!!!!! This is delicious! Thanks for sharing the recipe!
Slow Cooker Cranberry Apple Sauce - Edible Harmony November 21, 2012 at 10:19 am
[…] other apple recipes, try my apple fig crisp, apple carrot kugel or my apple energy […]
Paleo Bread Pudding (Persimmon Pudding) - Edible Harmony December 11, 2012 at 12:20 pm
[…] similar recipes try my carrot apple kugel or my pound […]
coco4424te March 18, 2013 at 12:48 pm
This looks delicious but my son will not eat egg. Any ideas on how to transform this into a egg free version?
Thank you
Edible Harmony March 19, 2013 at 8:50 pm
I have never tried substituting the eggs, you could probably try using flax seeds, but I haven’t tried that route myself
Sophie September 6, 2013 at 1:11 am
Maybe try using a vegan milk and mix with tsp cider vinegar to make a butter milk substitute. Thats what I do with cup cakes
Liza Geo September 6, 2013 at 7:51 am
You can use banana instead of egg, or energ egg placer (they sell it in health food stores)
Edible Harmony October 3, 2014 at 2:58 pm
I just posted an egg-free variation for you
maria September 5, 2013 at 5:24 pm
Oh my! I will be baking this. It looks delicious. Thank you for sharing.
Max November 24, 2013 at 11:29 am
I add, 1 tsp pumpkin pie spice, walnuts and put an organic cream cheese topping over it and it is delicious!
Michelle April 29, 2014 at 11:03 am
Oops..n/m! Somehow I missed the very next sentence that says to combine the rest of the ingredients!
Erin December 19, 2014 at 7:20 pm
do you peel the veggies and fruit?
Edible Harmony June 18, 2015 at 5:08 pm
I don’t
20 Paleo Passover Recipes - Paleo Recipes, Gluten-free Recipes and Grain-free Recipes April 6, 2016 at 8:00 am
[…] Apple Carrot Krugel […]