Gluten Free and Dairy Free Pineapple Noodle Kugel baked in cupcake liners. Easy and delicious entertaining idea for your Rosh Hashanah menu.
Make 24 individual portions - recipe can be cut in half if needed
Gluten and Dairy Free
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
For crumble on top:
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)
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.