Gluten-free Lokshen Kugel
Gluten Free
Dairy Free
Preheat oven to 375 °F or 300 °F, depending on what else you’re cooking and how your timing is.
Put a large pot of water on the stove on high to cook the pasta.
Ingredients:
- ¼ cup Miyokos vegan butter, or parve margarine, or butter (if dairy)
- 8-9 oz gluten free traditional egg pasta (see Jovial)
- 2 eggs
- ½ cup sugar
- 2 pinches of cinnamon
- 2 pinches of salt
- zest of one lemon
- 6 Tbsp raisins (optional)
Directions:
- boil water in a large pot.
- In a large steel or glass bowl (it can get hot), put eggs, sugar, cinnamon, salt, lemon zest, and raisins.
- Mix everything together.
- When water comes to a boil, cook the gluten free egg pasta as directed on the package.
- Put margarine in a 9×9 square baking pan and put in the preheated oven, just after you start the noodles boiling.
- When egg pasta is finished, drain and add to bowl and mix to coat completely.
- Take baking pan out of the oven, swirl margarine around edges (carefully so your don’t splash yourself), then pour hot margarine into your mixing bowl, stir it in quickly. add raisins, and pour contents of bowl back into hot square pan.
- Put in oven and bake at 375 °F for 28 minutes (30 minutes might be too long), or at 300 °F for 50 minutes.
- Cool and cut. Cut into 16 pieces (large) or 20 (small).
updated 5/24/24