Apple Noodle Kugel Recipe. Gluten-Free Friendly
Posted on 9th of September, 2012 by Lévana
Kugel is a huge favorite in Jewish cooking. Unfortunately, it can often err on the rich and eggy side. I have tinkered with the ingredients, and ended up with a lean, easy eggless (suitable for our vegan friends) and delicious kugel. Delicious enough even to be dessert, and not too sweet to be a side dish! The noodles used here can be gluten-free. If you started with long noodles, cut them short with scissors. Equally delicious done the dairy or pareve way.
For a fun presentation and no cutting hassle, pour the batter into greased muffin molds, and bake about 40 minutes.
Ingredients:
1½ cups plain yogurt (dairy-free: soy or coconut plain yogurt are perfect)
1 pound very thin short noodles, boiled until barely tender and thoroughly drained (rice noodles OK too)
4 Granny Smith (green) apples, unpeeled, grated (use the food processor)
Salt and pepper to taste
½ cup raisins or currants, a little more if you like it sweeter
1/2 cup maple syrup
½ cup vegetable oil
1 tablespoon cinnamon
1 tablespoon grated lemon zest
Instructions:
Preheat the oven to 350ºF. Combine all the ingredients thoroughly in a bowl, making sure not to extract moisture from the apples as you go.
Pour the batter into a greased 9-by-13-inch baking pan, or a little larger, and bake for about 1 hour. Serve hot. Room Temperature OK too
You know, I make the same apple-noodle kugel recipe over and over again – the recipe from one of my mom’s best friends, the kugel I grew up eating – I loved it so much Mrs. Rosenberg (of the apple-noodle kugel fame) baked me an entire sheet pan of kugel for a Bat Mitzvah gift! All for me! But I have never made one with dairy anything in it and yours with yogurt intrigues. As does grating the apple – I always chunk the apples. I should try this recipe!
Jamie, the dairy yogurt will work great. Grating the apples as opposed to dicing them, in this recipe, distributes the moisture evenly, which is why I don’t need the eggs. I do make it with dairy-free yogurt, just because I am known as the Dairy-Free Queen, having written a book about it. When I have more time, just a few more minutes, I pour the batter into muffin molds, there are some real nice parchment ones
Could you substitute sugar for the maple syrup?
Tenley, yes,I think so, no problem. The idea was to make it as wholesome as possible, but I don’t think using sugar will affect the taste or texture a lot.