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  • Paleo Apple Carrot Kugel (nut-free and egg-free) Posted October 3, 2014 | Tags: almond flour, autoimmune paleo, dairy free, easy recipe, egg-free, nut-free, Paleo, refined sugar free, vegetarian

    15

    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

    Paleo Apple Carrot and Sweet Potato Kugel

    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.
    Print
    Paleo Apple Carrot Kugel (almond flour version)
    Author: Edible Harmony
    Cuisine: Paleo
    Serves: 6-8
    Prep time:  10 mins
    Cook time:  30 mins
    Total time:  40 mins
    Ingredients
    • 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
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
    3. Transfer into a bowl and mix in the rest of the ingredients.
    4. Pour into a greased 8x8 baking dish and press it down to make and even width layer.
    5. Bake for 30 to 35 minutes.
    6. Serve cold or warm
    3.2.2807
    Print
    Paleo Apple Carrot Kugel (nut-free and egg-free)
    Author: Edible Harmony
    Cuisine: Paleo
    Recipe type: Breakfast
    Serves: 8
    Prep time:  10 mins
    Cook time:  30 mins
    Total time:  40 mins
    Ingredients
    • 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)
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Pour all the ingredients into a bowl and using your hands mix until well combined.
    3. Pour into a greased 8x8 baking dish and press it down to make and even width layer.
    4. Bake for 30 to 35 minutes.
    5. Allow for it to cool down before serving to allow the gelatin to set.
    6. Serve cold.
    3.2.2807

    Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

    15 Comments

    • 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! 🙂

      Reply

    • Evey Quines June 10, 2012 at 3:41 pm

      Holy yum!!!!! This is delicious! Thanks for sharing the recipe!

      Reply

    • 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 […]

      Reply

    • Paleo Bread Pudding (Persimmon Pudding) - Edible Harmony December 11, 2012 at 12:20 pm

      […] similar recipes try my carrot apple kugel or my pound […]

      Reply

    • 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

      Reply

      • 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

        Reply

      • 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

        Reply

      • 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)

        Reply

      • Edible Harmony October 3, 2014 at 2:58 pm

        I just posted an egg-free variation for you

        Reply

    • maria September 5, 2013 at 5:24 pm

      Oh my! I will be baking this. It looks delicious. Thank you for sharing.

      Reply

    • 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!

      Reply

    • 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!

      Reply

    • Erin December 19, 2014 at 7:20 pm

      do you peel the veggies and fruit?

      Reply

      • Edible Harmony June 18, 2015 at 5:08 pm

        I don’t

        Reply

    • 20 Paleo Passover Recipes - Paleo Recipes, Gluten-free Recipes and Grain-free Recipes April 6, 2016 at 8:00 am

      […] Apple Carrot Krugel […]

      Reply

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