Noodle Kugel with Pineapple-Gluten free, Dairy Free
Ingredients
1 16 ounce package spiral gluten free rice pasta
1 can pineapple chunks, drained
1 1/2 cups vanilla coconut milk or unsweetened (I use So Delicious brand)
1/2 cup coconut creamer (I use So Delicious brand)
4 tablespoons sunflower oil
10 egg yolks, beaten
1/8 cup xylitol (I use Epic Dental brand, sold online) - use sugar if not available
1/8 cup evaporated cane sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons kosher salt, boiling pasta
24 cupcake liners
For crumble on top:
1 teaspoon cinnamon
2 tablespoons evaporated cane sugar
1/2 tablespoon Earth Balance Soy Free Margarine
1/2 brown rice flour (I use Bob’s Red Mill)
Preparation
1
Preheat the oven temperature to 350 degrees F
2
Fill a medium stockpot with water set over high heat. When water boils add 2 tablespoons kosher salt, then add pasta, stir well to prevent sticking.
3
Stir occasionally, cook for 8-10 minutes.
4
Let it sit in the water for a few minutes before transferring to a large glass, or heatproof bowl.
5
Meanwhile prepare other ingredients.
6
Pasta should cool off a bit during your preparation of the other ingredients.
7
Add coconut milk, creamer, pineapple, sugar, xylitol, cinnamon, nutmeg, oil, combine well.
8
Add egg yolks, stir to combine well.
9
Prepare the crumble.
10
Line 2 cupcake pans with cupcake liners.
11
Add noodle mixture into the cupcake liners with a dry 1/4 cup measuring spoon, filling it over the top. Add any remaining liquid to each kugel that may look dry.
12
With your fingers, sprinkle crumble over each (about 1/2 teaspoon for each).
13
Bake for 40-45 minutes.
14
Cool for 10 minutes before removing from cupcake pans.
15
Remove liners before serving if you like. Serve hot or warm.
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About
Gluten Free and Dairy Free Pineapple Noodle Kugel baked in cupcake liners. Easy and delicious entertaining idea for your Rosh Hashanah menu.
Other Names:
Gluten and Dairy Free
Yield:
Make 24 individual portions - recipe can be cut in half if needed
Added:
Saturday, September 15, 2012 - 10:02am
