Noodle Kugel With Pineapple-Gluten Free, Dairy Free Recipe

Name: Noodle Kugel With Pineapple-Gluten Free, Dairy Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces gluten free rice pasta spiral; 1 can pineapple chunks drained; 1 1/2 cups coconut milk vanilla, or unsweetened, I use So Delicious brand; 1/2 cup creamer coconut, 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 cane sugar evaporated; 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 cane sugar evaporated; 1/2 tablespoon soy Earth Balance, Free Margarine; 1/2 brown rice flour I use Bob's Red Mill

Servings: persons

16 ounces gluten free rice pasta spiral
1 can pineapple chunks drained
1 1/2 cups coconut milk vanilla, or unsweetened, I use So Delicious brand
1/2 cup creamer coconut, 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 cane sugar evaporated
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 cane sugar evaporated
1/2 tablespoon soy Earth Balance, Free Margarine
1/2 brown rice flour I use Bob's Red Mill

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.

1436

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 ounces gluten free rice pasta spiral, 1 can pineapple chunks drained, 1 1/2 cups coconut milk vanilla, or unsweetened, I use So Delicious brand, 1/2 cup creamer coconut, I use So Delicious brand, and more.

Yes, Noodle Kugel With Pineapple-Gluten Free, Dairy Free falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Noodle Kugel With Pineapple-Gluten Free, Dairy Free

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