Description
A healthier twist on a classic Jewish dish!
Ingredients
Scale
- 1 lb. whole wheat egg noodles, cooked
- —
- 3/4 cup red wine
- 3/4 cup raisins
- 1/2 tsp. pumpkin pie spice
- 1/8 tsp. nutmeg
- 3/4 tsp. cinnamon
- —
- 1 cup pumpkin purée
- 1/4 cup coconut oil, melted
- 1/3 cup coconut cream*
- 1/3 cup honey
- 6 eggs (opt. 3 eggs + 6 whites)
- 1 + 1/2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- —
- 2 cups organic corn flake cereal
- 1/4 cup walnuts, chopped
- 1/4 cup coconut oil, melted
- 1/4 – 1/3 cup honey
- Cinnamon to taste
Instructions
- Preheat oven to 350˚F.
- Cook egg noodles according to package directions. Drain completely and let dry.
- While noodles are cooking, bring wine, raisins, and spices to a simmer in a large saucepan. Lower heat, and stir occasionally until wine is thick, syrupy, and completely reduced. Remove from heat.
- Combine pumpkin and coconut oil and whisk to combine.**
- Stir coconut cream, honey, eggs, and spices into pumpkin mixture.
- Add raisins and noodles to pumpkin mixture and toss to coat.
- In a separate bowl, combine the corn flakes, walnuts, honey, and coconut oil.
- Grease a large, shallow casserole dish with coconut oil or nonstick spray. Add pumpkin noodle mixture to the dish, and sprinkle the corn flake topping evenly over the noodles. Bake for about 35-45 minutes, or until the mixture is totally set and the topping is golden brown.
Notes
- *To get coconut cream, leave a can of full fat coconut milk in the fridge overnight to separate. The cream is the solid part.
- **Make sure your pumpkin puree is at room temperature before adding the coconut oil, or else the melted oil may solidify!
Nutrition
- Serving Size: 16