A sweet apple kugel can be a nice change from Passover potatoes.
This recipe is gluten and nutfree. It can be served hot or at room temperature.
The recipe picture above used potato starch but the non-gebrokts cake meal version
that has a slightly better texture. I like to serve it for Shabbos lunch.
Crust and Topping
4 c Non-gebrokts Cake Meal (tapioca starch and potato starch) or potato starch
1 1/2 c Sugar
1 c Oil
scant pinch salt
Cranberry Apple Filling
11 Apples Peeled And Sliced
1 can cranberry sauce
Combine crust mixture ingredients. Divide mixture into 3 parts. One part should be pressed into a 9x13 pan, the second part should be pressed into another 9x13 pan,the 3rd part will be used for a topping over the cranapple mixture for each pan. Spread cranberry apple filling over each crust and top with reserved topping. Bake at 350 for 45 min
yield: 2 9x13 pans
Looking for Allergy Friendly Passover Recipes and Tips?
A Taste of Freedom Cookbook
No Wheat, No Eggs, No Nuts,
No Fish, No Soy, No Corn