There are hundreds o of Noodle Pudding recipes. Some families make a dairy version with cottage cheese. My mom did not use cheese in her kugel, so this is what I'm used to. You could probably add a light cashew cream to the mixture to duplicate a creamier consistency, if that is what you are used to.
I didn't measure the ingredients for this, but here's a list of ingredients I used.
Soak soak and soak your kelp noodles in lemon water for several hours. The longer you soak, the softer the noodles become. Using kitchen sheers, cut your noodles into smaller pieces about 3 inches long.
Add chopped apples, chopped pineapple, chopped walnuts, goji berries, zest of orange, cinnamon, sweetener, sea salt, and almond flour. Massage it all together and let sit for 30 minutes.
Place in strainer over a bowl and drain excess liquid from mixture.Save this liquid to flavor crackers, breads, etc.
Form the mixture into a loaf or individual patties, and place on a non-stick dehydrator sheet. Dehydrate at 115 degrees F for a couple of hours.
Carefully flip loaf over onto another non-stick sheet and continue to dehydrate for several hours. (Place another tray with non-stick sheet over loaf. Flip over and remove prior shelf and peel off non-stick sheet.
Cut into 2 inch squares - (you may need kitchen sheers to clip noodles apart). Separate to leave space between the squares, and dehydrate another 2 hours or until the consistency you like. I like it crunchy on the outside edges and moist inside. This may only keep a couple of days. You can wrap and store in freezer.
This looks very dry in the photo, but it's still very soft and moist on the inside.
2 comments:
You are a genius, and you read my mind! I was raised with occasional noodle puddings but it doesn't seem to exist for people who aren't either Jewish or from farther east (or both)--when I mention it to folks, they think 'weird!'
I did a sweet noodle dish with jicama noodles once before kelp noodles existed, but have been thinking of doing a noodle dessert for a while!
The version I'm familiar with is a wet, creamy pudding, rather than a kugel (being Mizrahi rather than Ashkenazi, I guess) but it's the same basic concept!
Happy Halloween to you!
HEY Ela..most people i know are used to the dairy/creamy version. I'd do the same thing, but add a little mild nut cream to the mixture...let me know how it comes out!!! xoxo
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