If you or one of your guests are avoiding gluten, you can still have a sweet kugel with these homemade quinoa flour and flax noodles. The creaminess of the kugel comes from an easy-to-make cashew sour cream. The caramel is made from dates and vanilla, making this a healthy choice.
If you are kosher, you may not be allowed quinoa flour or flax seeds during Passover. I am not an expert on Kosher food, and trying to figure this out by googling just got me more confused, so you should talk to your Rabbi to get the final ruling because some things I read said it was fine and others said it was not.
Personally, I think a noodle kugel is good anytime!
All of the homemade components can be made the night before and stored in the fridge covered. Soaking the cashews for the Cashew Sour Cream makes them easier to blend and gives a velvety smooth texture. You can soak them as little as 2 hours on the counter to overnight in the fridge.
More Recipes to Try
- Easy Homemade Quinoa Flax Noodles without Egg – Gluten-Free, Oil-Free & Vegan
- Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup
- Spiralized Vegan Latkes with Red Cabbage and Apple
- Oat Matzo Balls
Apple Caramel Quinoa-Noodle Kugel
Cinnamon Walnut Topping
- 2 cups walnut pieces
- 1/4 cup agave nectar
- 1 tablespoon quinoa flour
- 2 tablespoons apple brandy , or non-dairy milk
- 1/2 teaspoons cinnamon
- Preheat oven to 350 degrees. Oil a large 9 by 13 inch baking dish and set aside.
- Mix the shredded apple, lemon juice, Cashew Sour Cream, Date Caramel Sauce, ground flaxseed, cinnamon and cardamom until all ingredients are fully incorporated into the mixture.
- Gently fold in the cooked noodles. You can rinse the noodles if they have started to stick together some, just make sure to drain well before adding.
- Carefully scrape the mixture into your prepared baking dish. Bake uncovered for 20 minutes.
- Pull out the kugel and add the walnut topping, if using and bake 20 more minutes.