Noodle kugel with pineapple-gluten free, dairy free
A delicious Noodle Kugel with Pineapple recipe that is gluten-free and dairy-free, perfect for those following a dairy-free diet. It is ideal for Hanukkah celebrations and works well as a hor d'oeuvre. This recipe provides 7% of your daily requirements of vitamins and minerals.
Ingredients
rotini pasta
453.59 g
pineapple chunks
1 can
coconut milk
339 ml
coconut creamer
118.29 ml
sunflower oil
4 Tbsps
egg yolk
10
cane sugar
25 g
ground cinnamon
1.5 tsps
ground nutmeg
0.5 tsps
kosher salt
2 Tbsps
cup cake
24
vegan margarine
0.5 Tbsps
brown rice flour
0.5
Method
- 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.
Nutrition:
Carbs
46 g
Fat
13 g
Protein
6 g
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