gluten-free carrot kugel


Sweet Bean whipped up this recipe using my ominous stash of chunky CSA carrots–a vegan, gluten and sugar-free riff off of the traditional version in the fabulous cookbook featuring vegetarian Jewish dishes from throughout the world called Olive Trees and Honey.

olive trees and honey


In my version, I substitute white flour for oat and millet flour, use agave instead of cane sugar, apple cider vinegar instead of lemon juice, organic sunflower seed oil instead of butter, and apple sauce instead of eggs. Delish enough to freeze for and farm out to vegan-friendly friends.

gluten (dairy and sugar)-free carrot kugel

1 1/2 cups millet flour

1 1/2 cup oat flour or quick-cooking oats

4 cups grated organic carrots

1 cup oil

1 cup agave

1/2 cup organic apple sauce

2 Tbsp apple cider vinegar

1 Tbsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg or cloves

1/2 tsp salt

Optional: 1/4 cup chopped dried cranberries, raisins, or your favorite dried fruit

Also optional: replace 1/2 cup of the oil with apple sauce for a low fat version

Preheat oven to 325 degrees. Mix dry ingredients and wet ingredients separately. Add wet ingredients to dry ingredients. Mix well. Add dried fruit. Mix until incorporated. Pour into a large (10 x 16) baking pan. Cover with tin foil. Bake for 45 minutes-1hour, until firm.