Gluten-Free Noodle Kugel by eZG

 

Kugel is a tradition in my husband's family so I have set out to convert the family recipe, so it is gluten-free and dairy-free. Even the non gluten-free guests went back for seconds and asked for the recipe. 

• Serves	Cook Time	Total Time	Prep Time	Publisher
  6-8	35 minutes	1 hour 10 minutes	15 minutes	Marianzg

• Ingredients 

  Manischewitz Gluten Free Egg Noodles (12 oz bag)
  4 tbsp of alternative butter such as Earth Balance
  3 tsp cinnamon
  1/2 cup of organic golden raisins
  1/2 cup of organic Thompson raisins
  1 medium Granny Smith apple. (peeled and chopped)
  2 tbsp honey
  4 large eggs, beaten
  1 tsp sea salt
  1 20 oz can of unsweetened organic crushed pineapple
  extra cinnamon

• Instructions 

  1. Pre-heat oven to 375 degrees & start boiling water in large pot to cook GF noodles.
  2. In medium pan, melt butter alternative. Sauteed cinnamon and apples for a few minutes.
  3. Add raisins and honey
  4. Place GF noodles in boiling water for 4 minutes. It needs to be al dente.
  5. Drain and transfer to a large bowl.
  6. Add the sauteed mix to noodles, immediately. I use a spatula to scrape out all the juice in the pan.
  7. Add eggs and salt, stir.
  8. Add pineapple and all the juice from the can.
  9. Put in a greased 9 x !3 pan.
  10. Add a shake of cinnamon on top. Dot with reminding butter alternative. Bake for 35 minutes.

• Marian's Personal Touches

  1. This recipe works with 2 eggs and 2 egg whites. 
  2. Canned pineapple works best. Organic canned pineapple is usually chucks and not    crushed, so I crush it. 
  3. You can substitute prunes, dried apricots, or any dried fruit for raisins.