Noodle Kugel with Pineapple-Gluten free, Dairy Free
Ingredients
spiral rice pasta16 ounce
pineapple chunks1 can
vanilla coconut milk or1.5 cups
coconut creamer0.5 cup
sunflower oil4 tablespoons
egg yolks10
xylitol - use sugar if not available0.125 cup
evaporated cane sugar0.125 cup
ground cinnamon1.5 teaspoons
ground nutmeg0.5 teaspoon
kosher salt2 tablespoons
cupcake liners24
cinnamon1 teaspoon- evaporated cane sugar2 tablespoons
earth balance soy free margarine0.5 tablespoon
brown rice flour0.5
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat the oven temperature to 350 degrees F 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.
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.
Prepare the crumble.
Line 2 cupcake pans with cupcake liners.
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.
With your fingers, sprinkle crumble over each (about 1/2 teaspoon for each).
Bake for 40-45 minutes.
Cool for 10 minutes before removing from cupcake pans.
Remove liners before serving if you like.
Serve hot or warm.
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