Noodle Kugel with Pineapple Gluten free Dairy Free
Details
- Servings: 24
- Dairy-Free: True
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Cuisine
- Jewish
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
- 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)
Instructions
Preheat the oven temperature to 350 degrees F
Stir occasionally, cook for 8-10 minutes.
Let it sit in the water for a few minutes before transferring to a large glass, or heatproof bowl.
Meanwhile prepare other ingredients.
Pasta should cool off a bit during your preparation of the other ingredients.
Add coconut milk, creamer, pineapple, sugar, xylitol, cinnamon, nutmeg, oil, combine well.
Add egg yolks, stir to combine well.
Line 2 cupcake pans with cupcake liners.
Add any remaining liquid to each kugel that may look dry.
With your fingers, sprinkle crumble over each (about 1/2 teaspoon for each).
Cool for 10 minutes before removing from cupcake pans.
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