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Pineapple Noodle Kugel

September 3, 2013 By Jessica

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…

Makes 24 cupcake sized portions
Prep Time: 15 minutes
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.

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 45 minutes.  Cool for 10 minutes before removing from cupcake pans.  Remove liners before serving if you like.  Serve hot or warm.

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Filed Under: entertaining, holiday, pasta, side dishes Tagged With: dairy-free, entertaining, gluten-free, holiday, pasta, side dishes, soy-free

« Watermelon Panzanella Salad
Round challah for Rosh Hashanah »

Comments

  1. Donna says

    October 14, 2014 at 12:07 pm

    What a cute idea!! Thanks for this!!
    Reply
  2. Libby says

    December 19, 2014 at 4:04 pm

    These little kugel bites came out delicious and a lovely addition to our Hannukah dinner tonight. A huge hit with everyone, thank you!
    Reply
  3. Jill says

    December 5, 2015 at 8:37 pm

    My Dad is sugar free and want to make this. I was wondering what you do with all the egg white? Love the recipes on your blog!
    Reply
    • Jessica says

      December 5, 2015 at 9:35 pm

      I use the whites for marshmallow fluff frosting, meringue or egg white scrambles. Egg whites freeze well (if you do, remember to pre-portion) and thaw overnight in the fridge. Hope that helps. :)
      Reply
  4. Shani says

    September 29, 2018 at 7:08 pm

    Can you make it egg free with potato starch in stead?
    Reply
    • Jessica says

      October 4, 2018 at 7:25 am

      Hi Shani, I’m not sure if potato starch will work instead of egg, I haven’t tried There is egg replacement product in stores or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. Note: this mixture calls for baking powder, not baking soda. Hope that helps!
      Reply

Trackbacks

  1. Gluten-Free Rosh Hashanah Recipes - Multicultural Kid Blogs says:
    September 16, 2016 at 12:02 am
    […] blog From Jessica’s Kitchen brings us this pineapple noodle kugel, which is gluten-free, dairy-free, and soy-free. It uses rice pasta for the base and brown rice […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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