Noodle Kugel with Pineapple-Gluten free, Dairy Free
Basic Information
- Servings: 24
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 39.08
- Health score: 3.00
- Weight Watcher points: 12.00
Summary
The recipe Noodle Kugel with Pineapple-Gluten free, Dairy Free can be made in roughly 45 minutes. This recipe makes 24 servings with 328 calories, 6g of protein, and 13g of fat each. For 83 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is a very affordable recipe for fans of Jewish food. 3 people were impressed by this recipe. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for Hanukkah. If you have brown rice flour, earth balance soy free margarine, vanilla coconut milk or, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It works well as a hor d'oeuvre. With a spoonacular score of 29%, this dish is not so amazing. Similar recipes are 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).
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
Instructions
Step 1
Preheat the oven temperature to 350 degrees F
Step 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.
Step 3
Stir occasionally, cook for 8-10 minutes.
Step 4
Let it sit in the water for a few minutes before transferring to a large glass, or heatproof bowl.
Step 5
Meanwhile prepare other ingredients.
Step 6
Pasta should cool off a bit during your preparation of the other ingredients.
Step 7
Add coconut milk, creamer, pineapple, sugar, xylitol, cinnamon, nutmeg, oil, combine well.
Step 8
Add egg yolks, stir to combine well.
Step 9
Prepare the crumble.
Step 10
Line 2 cupcake pans with cupcake liners.
Step 11
Add noodle mixture into the cupcake liners with a dry 1/4 cup measuring spoon, filling it over the top.
Step 12
Add any remaining liquid to each kugel that may look dry.
Step 13
With your fingers, sprinkle crumble over each (about 1/2 teaspoon for each).
Step 14
Bake for 40-45 minutes.
Step 15
Cool for 10 minutes before removing from cupcake pans.
Step 16
Remove liners before serving if you like.
Step 17
Serve hot or warm.
Categories
Cuisines: Jewish
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: dairy free
Occasions: hanukkah