Noodle Kugel with Pineapple-Gluten free, Dairy Free
The recipe Noodle Kugel with Pineapple-Gluten free, Dairy Free can be made in roughly 45 minutes. This recipe makes 24 servings with 328 calories, 6g of protein, and 13g of fat each. For 83 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is a very aff
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 16 ounce spiral rice pasta
- 1 can pineapple chunks
- 1.5 cups vanilla coconut milk or
- 0.5 cup coconut creamer
- 4 tablespoons sunflower oil
- 10 egg yolks
- 0.125 cup xylitol - use sugar if not available
- 0.125 cup evaporated cane sugar
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons kosher salt
- 24 cupcake liners
- 1 teaspoon cinnamon
- 2 tablespoons evaporated cane sugar
- 0.5 tablespoon earth balance soy free margarine
- 0.5 brown rice flour
Instructions
- 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.
- 12
Add any remaining liquid to each kugel that may look dry.
- 13
With your fingers, sprinkle crumble over each (about 1/2 teaspoon for each).
- 14
Bake for 40-45 minutes.
- 15
Cool for 10 minutes before removing from cupcake pans.
- 16
Remove liners before serving if you like.
- 17
Serve hot or warm.