Ok, this dish is an exception. It includes gluten, wheat, and non-raw cheeses. So be it.
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Total Time: 75 Minutes
1 cup raisins
12 oz wide egg noodles
6 large eggs
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese (1 cup)
1 pureed apple or 1/3 cup apple sauce
1 – 2 tbsp honey
1/4 cup unsalted butter or coconut oil
1/4 tsp salt
Several sprinkles of cinnamon in mixture
Cinnamon for dusting
Preheat oven to 350 degrees F. Soak the raisins with hot water and let them soak to plump while you prepare the other ingredients.
Cook noodles till tender but not too soft. Drain and empty into a greased baking dish. This recipe fills one 9×13 dish or two loaf pans or two 6×9 dishes.
In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, applesauce, honey, butter or coconut oil, cinnamon and salt.
Pour the egg mixture over the cooked noodles in the pot, add drained raisens, stir. The noodles will stick out a bit on top. If they are too exposed, add a bit of milk and stir lightly.
Sprinkle cinnamon on top.
Bake the kugel for about 60 minutes, till the center is set and the tips of the noodles turn golden brown. Remove from the oven.
Let the kugel rest for 5 minutes before slicing. Kugel can be served warm or cold.