Noodle Kugel with Pineapple-Gluten free, Dairy Free

October 15, 2024

45

medium

24

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  • Cook the Pasta:
    • Fill a medium stockpot with water and bring it to a boil over high heat. Once boiling, add 2 tablespoons of kosher salt, followed by the pasta. Stir well to prevent sticking.
    • Cook the pasta for 8-10 minutes, stirring occasionally until al dente. Once cooked, let it sit in the hot water for a few minutes before draining and transferring to a large glass or heatproof bowl.
  • Prepare the Mixture:
    • While the pasta cools, prepare the other ingredients. In a mixing bowl, combine the coconut milk, creamer, pineapple, sugar, xylitol, cinnamon, nutmeg, and oil. Mix well until fully combined.
    • Add the egg yolks to the mixture and stir until incorporated.
  • Make the Crumble:
    • In a separate bowl, prepare your crumble mixture. (If you have a specific crumble recipe, include it here.)
  • Fill the Cupcake Liners:
    • Line two cupcake pans with cupcake liners. Using a dry 1/4 cup measuring spoon, fill each liner with the noodle mixture, mounding it slightly above the top.
    • If any kugels appear dry, drizzle any remaining liquid from the mixture over the top.
  • Top with Crumble:
    • Sprinkle approximately 1/2 teaspoon of crumble over each kugel using your fingers.
  • Bake:
    • Place the filled cupcake pans in the preheated oven and bake for 40-45 minutes, or until the kugels are golden brown.
  • Cool and Serve:
    • Allow the kugels to cool in the pans for 10 minutes before carefully removing them. If desired, remove the liners before serving.
    • Serve hot or warm, and enjoy!
Reviews

Ingredients:

Adjust Servings
16ounce spiral rice pasta gluten free
1can pineapple chunks drained
1.5cups vanilla coconut milk or unsweetened, (I use So Delicious brand)
0.5cup coconut creamer (I use So Delicious brand)
4tablespoons sunflower oil
10 egg yolks beaten
0.125cup xylitol - use sugar if not available (I use Epic Dental brand, sold online)
0.125cup evaporated cane sugar
1.5teaspoons ground cinnamon
0.5teaspoon ground nutmeg
2tablespoons kosher salt boiling
24 cupcake liners
1teaspoon cinnamon
2tablespoons evaporated cane sugar
0.5tablespoon earth balance soy free margarine
0.5 brown rice flour red, (I use Bob's Mill)

Directions

1.
Preheat the Oven
Preheat your oven to 350°F (175°C).
Mark as complete
2.
Cook the Pasta
1. Fill a medium stockpot with water and bring it to a boil over high heat. Once boiling, add 2 tablespoons of kosher salt, followed by the pasta. Stir well to prevent sticking. | 2. Cook the pasta for 8-10 minutes, stirring occasionally until al dente. Once cooked, let it sit in the hot water for a few minutes before draining and transferring to a large glass or heatproof bowl.
Mark as complete
3.
Prepare the Mixture
1. While the pasta cools, prepare the other ingredients. In a mixing bowl, combine the coconut milk, creamer, pineapple, sugar, xylitol, cinnamon, nutmeg, and oil. Mix well until fully combined. | 2. Add the egg yolks to the mixture and stir until incorporated.
Mark as complete
4.
Make the Crumble
In a separate bowl, prepare your crumble mixture. (If you have a specific crumble recipe, include it here.)
Mark as complete
5.
Fill the Cupcake Liners
1. Line two cupcake pans with cupcake liners. Using a dry 1/4 cup measuring spoon, fill each liner with the noodle mixture, mounding it slightly above the top. | 2. If any kugels appear dry, drizzle any remaining liquid from the mixture over the top.
Mark as complete
6.
Top with Crumble
Sprinkle approximately 1/2 teaspoon of crumble over each kugel using your fingers.
Mark as complete
7.
Bake
Place the filled cupcake pans in the preheated oven and bake for 40-45 minutes, or until the kugels are golden brown.
Mark as complete
8.
Cool and Serve
1. Allow the kugels to cool in the pans for 10 minutes before carefully removing them. If desired, remove the liners before serving. | 2. Serve hot or warm, and enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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