This is a healhtier version of traditional kugel that swaps out heavy cream and sugar for coconut milk and honey. This is a delicious way to celebrate Rosh Hashanah.
- 1 Pound flat wide egg noodles
- 8 eggs
- 15 Ounces unsweetened coconut milk
- 1/8 Teaspoon coconut extract
- 1/2 Cup raw honey, divided
- 2 Cups raisins
- 1 Cup red wine
- 1 1/2 Teaspoon cinnamon
- 1/4 Teaspoon cloves
- 1/8 Teaspoon nutmeg
- 2 Cups corn flakes
- 1/4 Cup coconut oil
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente or according to package instructions. Drain.
In a mixing bowl, add the eggs, coconut milk, extract if using, and a generous ¼ cup of the raw honey. Use an electric mixer to beat for a minute or 2.
Combine wine, raisins, and spices to a pan and cook over a low flame for about 7 minutes. Remove from flame when most wine has evaporated and any liquid remaining is syrupy.
Add the raisins and the noodles to the egg mixture. Pour into a 9-by-13-inch casserole dish.
Add the cereal, coconut oil, ¼ cup raw honey, and a pinch of cinnamon if you like into a food processor. Pulse until well mixed. Spread cereal mixture on top of noodle casserole. Bake for 40 minutes. Serve warm or cold. Delicious out of the fridge!