Fall weather, like Spring weather, brings about a certain awakening for many of us. It is a reminder of football season, Thanksgiving, sweaters + Ugg Boots, and smoking chimneys. Fall is also the time when Rosh Hashanah is celebrated, the Jewish New Year. It is a time to start afresh and to bring blessings for the year ahead. Traditionally, apples and honey are eaten for a “Sweet New Year” – symbolic of the health and happiness we all hope to experience for another year on Earth. There are many foods which may be eaten for Rosh Hashanah including brisket, challah bread, and kugel. Kugels can be made sweet or savory, often made with egg noodles. This particular kugel was made with Rosh Hashanah in mind, made with in-season apples and sweetened with honey. It is not sickeningly sweet and uses cinnamon + nutmeg to enhance the apples and honey. Oh and by the way, this little gem is part of an awesome collaboration I am working on with Zenbelly, the “REAL” chef in our dynamic duo. So stay tuned and look for #yiddishkitchen for more tasty attractions! ¼ cup coconut flour ½ cup arrowroot flour ½ cup local raw honey 1 teaspoon baking soda Pinch sea salt 2 apples, sliced thin ½ teaspoon ground cinnamon ¼ teaspoon nutmeg 3 tablespoons avocado oil, or preferred cooking fat 5 pasture raised eggs
- Begin by preheating your oven to 350.
- Next beat eggs, honey, and avocado oil in one mixing bowl.
- In another mixing bowl, combine coconut flour, arrowroot flour, baking soda, cinnamon, and sea salt.
- Slowly introduce wet ingredients into dry ingredients and whisk until well incorporated.
- In a small greased casserole dish, pour the kugel batter.
- Next arrange your apple slices in the batter. You may arrange them any way you please, submerging the first layer. The 2nd or 3rd layer will be more exposed on top, which makes for a nice presentation after baking.
- Once all of your apple slices have been incorporated, slide your casserole dish into the oven.
- Allow to bake for about 40 minutes and then check it before baking further. It might still be slightly wet in the center depending on the size of your casserole dish. You should not need to bake more than an hour, but baking times will vary by casserole dish and oven
- Your kugel should be done when the center springs back slightly upon pressing. Be careful not to over bake.
looks delicious! so excited for apple season!!
So excited!
Happy Rosh Hashanah! Not Jewish, but I do have tons of honey and a fresh bag of organic apples so this will be dessert tomorrow (after pulled pork, so NOT Jewish). Sharing it to my page as well!
Awesome Shannon! Thanks for sharing and hope you love it. As far as the pork, we are bacon lovers here, also not kosher!!!
Can you substitute avocado oil for another oil? Maybe walnut oil?
You should be able to, yes!
I substituted with walnut oil since I didn’t have avocado oil in the house. And it came out delicious! Everyone loved it.
Yippee! So glad to hear!
This looks wonderful….can’t wait to try it!
Thanks Carol!
Is there anything I can use in place of the arrowroot flour? I have everything on hand but that! Looks yummy.
Tapioca should work!
I am excited to have found your website! I am doing the AIP and getting really bored with the diet about 6 months in. I was getting kind of sad about Rosh Hashanah because I know I won’t be able to eat anything at the place we are going. I think I will make your brisket and kugel so I have something yummy for myself! I am supposedly sensitive to honey. Do you think this would work with maple syrup or even without sweetener (I’ve gotten pretty used to non-sweet things as I haven’t used any sweeteners other than fruit for the past 6 months). Thanks!
Yes it should work well with maple syrup and if you wanted you could reduce the amount to make it less sweet. If it needs extra moisture, just add a bit of coconut milk or something.
Thanks! Can’t wait to try!
Also, can’t wait for your Yiddish Kitchen book!