Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~
This recipe is a paleo update of a post I made about for Passover 2 years ago. But you don’t have to limit it to Pesach, it’s just as delicious for Rosh Hashanna or break fast.
The amazing thing is that Gefen noodles are made with ingredients allowable on the paleo diet: POTATO FLOUR, POTATO STARCH, TAPIOCA STARCH, SALT, CELLULOSE GUM, BETA CAROTENE
Okay, I’m not sure about the cellulose gum but otherwise they fit into my definition of paleo. You can buy them in most kosher stores or online at Amazon or buy it by the case (you can share the noodles with friends) for much less per package here:
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 tried to make the kugel. 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.
Enjoy and Shanna Tova!
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. I’m giving you a range on the maple sugar because some people like their kugels sweeter than others.
2 (9-ounce) bags kosher for Passover noodles
3 tablespoons oil
1/2 to 3/4 cup maple 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.