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)
Instructions:
- 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.
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