Jewish · antipasti

Noodle Kugel with Pineapple-Gluten free, Dairy Free

Name: Noodle Kugel with Pineapple-Gluten free, Dairy Free
Cook time: 45 min
Total time: 45 min
Yield: 24 servings
Cuisine: Jewish
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)

“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).”

total: 45 min
effort: Easy
serves: 24
ratings: New

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Ingredients

Serves 24

Spiral rice pasta16 oz
Pineapple chunksdrained1 can
Vanilla coconut milk orI use So Delicious brand1.5 cups
Coconut creamerI use So Delicious brand½ cup
Sunflower oil4 tbsp
Egg yolksbeaten10
Xylitol - use sugar if not availableI use Epic Dental brand, sold online0.13 cup
Evaporated cane sugar0.13 cup
Ground cinnamon1.5 tsp
Ground nutmeg½ tsp
Kosher saltboiling pasta2 tbsp
Cupcake liners24
Cinnamon1 tsp
Evaporated cane sugar2 tbsp
Earth balance soy free margarine½ tbsp
Brown rice flourI use Bob's Red Mill½

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

17 steps · 45 min

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.

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