Kugel is an infinitely flexible baked pudding. It can be made savoury or sweet, entrée, side dish, or dessert.
I’ve adapted this version from How it all vegan!, making it gluten free and, by using real eggs, no longer vegan. The texture and taste are great either way. It’s dairy-free and can easily be nut-free as well.
Cook ½ cup buckwheat groats in 1 ½ cups water, until all the liquid has been absorbed.
In a medium casserole dish (I use a deep-dish glass pie pan) mix:
¼ cup oil
3 eggs (or egg substitute)
½ cup brown sugar (or white sugar or other sweetener)
½ tsp salt
1 tsp cinnamon
½ cup chopped walnuts
½ cup raisins
2-3 cups peeled and chopped apples
Bake at 350° for about 30 minutes.
Serve warm or cold. It’s great by itself and Fodder says it’s fantastic with vanilla yogurt. The Saint won’t talk with his mouth full.