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Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)

December 11, 2017 By Jessica

Before the eight days of Chanukah begins Tuesday night, I wanted to share a little holiday recipe inspiration that I am super proud of. Not an easy one to replicate without gluten, dairy, and egg. Until now! Don’t you just love that? Me too! I get excited when a recipe overcomes allergen restrictions and it tastes delicious. You know how hard that can be. While most of us know this recipe as kugel or noodle pudding, we knew it as babka.

Not sure how the name stuck for our ‘kugel’, maybe because “babka” is a Russian nickname for grandmother (my descent). The name is popular with another popular Eastern Europe food laden with chocolate or cinnamon – not sure how that yeasted dessert came to be known as “babka” but in our house, there was only one babka. Did I confuse you yet?

I’m not sure if I can be any good at explaining what babka is or what kugel is, or how this recipe came out so darn good without any need for gluten egg noodles, eggs, pounds of sugar, sour cream, cream cheese, or any other ingredient your Bubbe may have added in. All that doesn’t matter as long as it tastes good, right?

My late grandmothers’ was a favorite, I knew if I arrived at Grandma’s house early enough she would let me pick out the raisins from the cut squares. Thanks, Grandma. Despite not having any egg in here to bind the noodles and the noodles are gluten-free it holds together beautifully (even better the next day) and has a good dose of sweetness to the noodles. Rather than using chopped up apples, the applesauce works well for a few reasons: extra sweetness evenly throughout without the need for more sugar, pectin to help bind instead of eggs, and added creaminess. Added raisins, along with creamy coconut yogurt, then kissed with enough vanilla and spice this babka, kugel thing will make your heart sing Happy Chanukah!

If you can’t find quinoa pasta, simply use your favorite gluten-free pasta. Spaghetti works well too (actually how my late-grandmother made it) if shapes are not available. Oh, and in case your wondering, why does she use powdered sugar and not regular cane sugar? The tapioca starch in the powdered sugar is just enough to bind it together. Using cane sugar and tapioca starch separately gave it a slight gummy taste and was too sweet whereas powdered sugar brought the recipe together. If you use store-bought applesauce be sure to use chunky and drain any excess liquid, otherwise it may not hold together. If you choose to make your applesauce homemade this year, you can find my recipe in this post … http://fromjessicaskitchen.com/spiced-applesauce-bundt-cake-with-salted-caramel-glaze-gluten-free-grain-free-dairy-free-soy-free-vegan-paleo-friendly/ … makes a quart, enough for this recipe and plenty more for piling on the latkes. It is tangy and sweet all at once and really worth all the apple peeling. Scouts honor.

I know it’s been a while since I have posted a new recipe. All is good though! I’ve stepped away to give more attention to the other side of me: spiritual lightworker/mystic arts (not magic), something that I have done years ago and feel that I need to get back to since the universe has been nudging me. And since you are here for recipes, and the story can get long, I will leave it at that. But hey, anyone who is drawn to spirituality and wants to chat, feel free to email me – I would love to hear from you! Gosh, that sounds vague, but I didn’t want to come back with a post and not mention the long absence. A few months away in the blogging world is like an eternity… I have been taking photos and testing recipes and will be sharing those soon. 🙂  From my family to yours, Happy Chanukah! 

Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
 
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Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
Simple, easy, allergen-free, vegan, and delicious. A traditional Chanukah recipe everyone can enjoy! If making homemade applesauce, get the link for the recipe in the blog post.
Jessica: From Jessica's Kitchen
Recipe type: sides
Serves: serves 6
Ingredients
  • 1 pound quinoa pasta, preferably fusilli shaped
  • 1 tablespoon coconut oil
  • 1¼ cup powdered sugar, unsifted
  • ⅔ cup raisins
  • few splashes Apple liqueur such as Calvados or hot water
  • 1½ cups (420 grams) applesauce, preferably homemade
  • 1½ heaping cups (409 grams) unsweetened vanilla coconut yogurt (or another dairy-free yogurt)
  • 1 tablespoon pure vanilla extract
  • 1½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 1 teaspoon raw turbinado sugar
Preparation
  1. Preheat oven to 350 degrees F *convection heat* with rack positioned in center of oven.
  2. Grease a 3-quart casserole baking dish.
  3. Bring a pot of water to a boil, add two generous pinches of kosher salt and the pasta to cook until al dente, about 7 minutes, stirring occasionally. Meanwhile, soak raisins in apple liqueur (or hot water), when plump, drain and set aside.
  4. When pasta is ready, drain the noodles and put in a medium bowl. Add coconut oil and powdered sugar, combine well. Add applesauce, coconut yogurt, pure vanilla extract, cinnamon, and nutmeg and blend well. Add in softened raisins, stir to combine again. Transfer kugel mixture into the greased baking dish. Sprinkle raw turbinado evenly across the kugel. Bake for 30-35 minutes. Let it sit for 30 minutes before slicing, otherwise, it may fall apart.
3.5.3228

 

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Filed Under: holiday, side dishes, vegan Tagged With: dairy-free, gluten free recipes, gluten-free, holiday, main dishes, side dishes, soy-free, vegan

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Comments

  1. Amy says

    December 11, 2017 at 3:50 pm

    This looks amazing Jessica, nice to see this in my inbox. I never heard it called babka. Learn something new everytime. ?
    Reply
    • Jessica says

      December 11, 2017 at 9:43 pm

      Thanks Amy! I don't think anyone has heard of the name babka ha!
      Reply
  2. Helena says

    December 11, 2017 at 3:53 pm

    Was hoping you would share somthing new even though I love your recipes. I would never think to attempt to make kugel egg free and so happy that you did. Thanks for sharing!!
    Reply
    • Jessica says

      December 11, 2017 at 9:44 pm

      Awe thank you! Hope you enjoy!
      Reply
  3. Shelby says

    December 11, 2017 at 4:42 pm

    Totally understand that life gets busy and so happy that you are pursuing other interests. I have not had kugel in ages and from the looks of that will definitely need to try this. I'm not sure if I have quinoa pasta at my Whole Foods so can I use tankyada pasta spirals? Thanks!
    Reply
    • Jessica says

      December 11, 2017 at 9:46 pm

      That should do just fine. Enjoy!
      Reply
  4. Nancy says

    December 11, 2017 at 7:14 pm

    Would plain almond yogurt affect the recipe? We can't have coconut. Thanks!
    Reply
    • Jessica says

      December 11, 2017 at 9:49 pm

      I don't see how it could. If it's a very firm yogurt I would add an additional 1/4 cup or so of applesauce. Enjoy!
      Reply
  5. Pamela says

    December 12, 2017 at 9:36 am

    Found you on Facebook, I love your recipes! I will have my in-laws over Friday night and this will be perfect! My mother-in-law and I are celiac and she just found out she can't have eggs. Thanks!
    Reply
  6. Michelle Lerner says

    December 14, 2017 at 9:09 pm

    Jessica, I made this today with coconut yogurt and Mott's applesauce and it turned out amazing! I used rice pasta that I had already with no issues. Will be making this again. Thanks!
    Reply
  7. Stella says

    December 23, 2017 at 11:04 am

    YES to gluten free and vegan kugel!! This looked so delicious in my Google search that I was inspired to make it right away. It turned out so delicious that my non-vegan sister-in-law wanted the recipe! Thanks so much for sharing and making this girl happy!! Look forward to trying your other gluten free vegan recipes!
    Reply
  8. jenna urben | the urben life says

    February 4, 2018 at 9:56 am

    I've never heard of this but it's full of everything I love!
    Reply
    • Jessica says

      February 7, 2018 at 6:50 pm

      Haha! Thanks so much Jenna, hope you give it a try!
      Reply
  9. Claire says

    December 14, 2018 at 11:44 am

    I’m not Jewish but this sounds delicious. I am always looking for new dairy free recipes. Thanks for sharing.
    Reply
  10. Jacqueline Grattan says

    January 26, 2020 at 3:29 am

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    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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