Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~
In my last post I told you about great gluten free, kosher for Passover noodles and I promised you a recipe for noodle kugel (noodle pudding), so here it is.
In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it). So, I was a little worried about how a non-dairy, gluten free kugel would come out. The answer is GOOD – really good.
I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I add the broth to the veges and matzoh. So I hope they will forgive me or even better learn to love this noodle pudding instead. Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.
Kosher for Passover Noodle Pudding
You can use thick or thin noodles to make this kugel. I liked the texture of the one made with thin noodles a little better than the thick. Also, this is a sweet noodle pudding you could serve it for dessert or if you like your kugel only slightly sweet, cut back a little on the sugar.
2 (9-ounce) bags kosher for Passover noodles
3 tablespoons oil
2/3 cup sugar
1 cup unsweetened apple sauce
1/2 cup apricot preserves
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 cup raisins
Preheat oven to 375°F. Grease a 9 x 9-inch baking pan
Boil noodles in a 6-quart pot over high heat according to package directions for al dente (slightly undercooked). Drain and return noodles to the pot.
Stir in the oil until the noodles are coated.
In a medium bowl, beat the eggs, apple sauce, preserves, sugar, cinnamon, vanilla, and salt.
Stir egg mixture into noodles.
Add raisins and stir to combine.
Pour into prepared pan
Bake 1 hour 15 minutes or until browned on top
Cut into 16 squares.