Grain Free Kugel

Grain Free Kugel

Grain Free Kugel

My Mother-In-Law was coming to visit and I wanted to prepare a festive Hanukkah meal for her.  I decided that a slow cooked beef brisket, grain free kugel, and roasted root vegetables would be healthy and delicious.  For those who are not familiar, Kugel is a traditional baked pudding/casserole most commonly made from egg noodles or potato. Since we don’t eat grains I used Cappello’s Gluten and Grain Free Fettuccine, but you can use your favorite gluten free noodles.  There are many versions of this traditional dish (both sweet and savory), but most often it is a sweet complement to a savory meal.   I realized a bit late in the game that I did not have any organic raisins in my pantry, so instead of panicking I substituted thin slivers of almonds.  My Mother-In-Law really enjoyed this grain free version of a classic dish, I hope you will too. 



1 Package of Cappello’s Gluten Free Fettuccine or your favorite gluten free noodles
1/4 Cup of Pastured Butter, melted (Note, a little more butter will be needed for the pan)
1 Cup Organic Cottage Cheese
1 1/4 to 1 1/2 Cups Organic Sour Cream
1/4 to 1/2 Cup Coconut or Organic Sugar
4 Large Pastured Eggs
1 Tablespoon Orange Zest
2 1/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/2 cup raisins


Preheat oven to 375 degrees F.

Grease a glass baking dish with butter. (I used a 7×10 pyrex)

Boil the noodles in salted water per you package directions. 

When the noodles are cooked strain the noodles and allow to cool while you complete the next step.

In a large mixing bowl, beat the eggs with an electric hand mixer.

Add the cottage cheese, sour cream, melted butter, sugar, ginger, orange zest and cinnamon. Continue beating until all ingredients are well incorporated.  Don’t worry if there are a few lumps, it gives it character.

Add the noodles and raisins to the egg mixture and stir to coat the noodles (this is easier if you just use your hands)

Pour into the greased baking dish.

Sprinkle the top with a little extra cinnamon, sugar and a few almond slices

Bake until custard is set and top is golden brown, about 30 to 45 minutes.


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