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Brown rice pasta is similar in taste to standard white pasta. However, it has more fiber and protein which keeps you fuller longer, plus it’s gluten free. When this kugel is baked, it looks almost identical to regular sweet lukshen kugel as the cinnamon gives it a brownish hue. Don’t spill the beans to your family. For me, it was love at first bite. Yes, it’s more expensive, but what don’t we do for the children? And, may I add, for ourselves!
8–10 ounces (250 grams) brown rice spaghetti
4 eggs
1/4 cup real maple syrup such as Gefen Pure Maple Syrup
1/2 cup raisins, optional (soaked in warm water or apple juice to soften, and then drained)
1 cup Gefen Applesauce
1 teaspoon cinnamon
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon salt, optional
Cook spaghetti according to instructions on the bag — approximately 4–5 minutes. Drain and don’t rinse.
Add the rest of the ingredients and mix together well.
Pour into two 8- or 9-inch (20- or 23-centimeter) round pans, lined with Gefen Easy Baking Parchment Paper, or 22-28 lightly-greased mini muffin tins. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for half an hour.
Cool before slicing or popping out of muffin tins.
If you like a very crispy kugel, bake for 10 minutes more.
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Brown Rice noodle kugelettes Sounds like a really great recipe, but Diabetics be aware, there is no outright sugar in the recipe, but it is hardly “sugar free”! Maple syrup, raisins, applesauce, and apple juice are Fructose, the worst kind of “sugar” source for people who should not be using sugar. There is great difference for people who want healthier sources of sweeteners and people for whom these things are dangerous. Date syrup, dates, agave, brown sugar, etc., are included. Maybe someone on the staff can write an article and clarify these things.
Thank you for the idea- we will definitely discuss it!
I like the concept, but this was dry. Brown rice noodles soak up liquid more than regular noodles do, and so this needs something more to keep it moist (almond milk?). The flavor was good though.