Noodle Kugel with Pineapple-Gluten free, Dairy Free
Noodle Kugel with Pineapple-Gluten free, Dairy Free is a dairy free recipe with 24 servings. This hor d'oeuvre has 328 calories, 6g of protein, and 13g of fat per serving. For 83 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Hanukkah will be even more special with this recipe. Head to the store and pick up spiral rice pasta, brown rice flour, vanilla coconut milk or, and a few other things to make it today. It is an inexpensive recipe for fans of Jewish food. This recipe is liked by 3 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 38%, this dish is not so excellent. Similar recipes include Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Gluten Free & Dairy Free Tuna Noodle Casserole from Scratch, and Creamy Chicken Noodle Casserole (Gluten-Free, Dairy-Free).
Servings: 24
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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)
Equipment:
oven
pot
bowl
muffin liners
measuring spoon
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
