Rosh Hashanah is right around the corner, beginning tomorrow night. It is one of the High Holy days, and is the Jewish New Year on the Hebrew calendar. Traditionally, growing up Jewish meant there were certain foods on the table like kugel, brisket, chopped liver, round challah, and honey. Lots of honey!
I prepared a pineapple noodle kugel; an updated version of the traditional noodle kugel. Firstly it’s gluten free. Noodle kugel is always made with gluten egg noodles. Secondly, I added pineapple, and coconut milk, making it dairy free, or parve, as it’s called by kosher standards. Thirdly, I made these in cupcake liners to serve as individual portions, rather than serving a big casserole dish that’s messy to cut and serve. These are also delicious using apple or cherries instead of pineapple.
I love the easy route, when it can be done stylishly, of course! These are easy to make and can certainly be made in advance. I made these today for tomorrow night and will reheat them (300 degree oven F for 10 minutes). That’s it! This way I can be with my guests, hassle free. I have made these throughout the year with variations of fruit.
My guests eat gluten, dairy free in our home, even though their homes are filled with bread and cheese. They still can’t believe everything is gluten/dairy free here. I’ve had some guests peek in my fridge looking to find gluten and dairy! I am also making a mashed “potato” from cauliflower with seared garlic slices, brisket with a pomegranate sauce, and roasted asparagus along with a yummy fig dessert surprise. Will post those during the weekend as I will assemble the cake, and make the brisket Sunday. Did I mention I love food? Make sure to visit back this week for more Rosh Hashanah recipes. Until then…
Total Time: 1 hourIngredients: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 linersFor 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. 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.
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