Messy, Delicious Baked Rice Noodles

Before I became vegan and gluten-free, one of my favorite desserts was made with ricotta cheese and wheat flour noodles, submerged in syrup ingredients made from sugar, butter, and everything that I cannot eat in my diet. My new gluten-free and vegan alternative is the perfect dessert, slightly sweet and satisfying, made with thin rice noodles, date sugar and maple syrup. I hope you will find this delicious alternative recipe as tasty as I do! This is a special treat for a special occasion.

SERVES: 6

PREP + BAKE TIME:

45 MINUTES

3 cups of water

½ package of 1mm wide rice noodles sticks (one package is 14oz)

1.5 cups chopped walnuts (see note)

½ cup chopped hazelnuts (see note)

6 tablespoons date sugar

½ teaspoon cinnamon powder

1 tablespoon coconut oil room temperature Syrup 2 tablespoons coconut oil room temperature

3 tablespoons lemon juice

2 teaspoons rose water

3 tablespoons maple syrup

Decoration

⅓ cup ground pistachio nut (no shells)

⅓ cup chopped pistachio nut (no shells)

1. Preheat oven to 400 °F/200 °C. Line a 13” x 18” baking sheet with

parchment paper and lightly brush with coconut oil.

Line a large 6 cup muffin pan with 6 large baking cup liners.

2. In a 1 ¾-qt. saucepan, bring water to a boil, turn off the heat, add

the rice noodles, and let them soak for 1-2 minutes; make sure the

noodles are not too soft.

3. Remove the noodles to a strainer and drain the water well.

Drain completely, do not wash the noodles.

4. Meantime, in a small 1-qt mixing bowl, mix together the nuts, sugar

and cinnamon powder.

5. Remove the noodles to the parchment paper and add the coconut oil;

with your hands, mix well so all the noodles are coated in the oil.

6. Arrange the rice noodles lengthwise in a single layer measuring

approximately 6” by 18”, leaving no gaps in between. Sprinkle the

mixed nuts in the middle along the entire length of the rice noodles.

Begin to roll tightly from the edge closest to you using the parchment

paper for easy rolling. Cut into 6 pieces, about 3” each. Transfer each

piece to a muffin cup, shaping the noodles into the muffin baking cup.

Bake for 15 to 20 min or until golden.

7. Syrup. In a small mixing bowl, whisk the syrup ingredients together.

8. When the rice noodles are ready, remove them from the oven and

drizzle the syrup on each one while they are hot; add more syrup if you

like them sweeter. Sprinkle each rice noodles nest with ground and

chopped pistachio and serve hot. You can add a scoop of homemade

vegan vanilla ice cream on the side.

9. Store baked rice noodles in an airtight glass container in the fridge for 2 days,

reheat in a preheated oven at 350 °F/180 °C for 15 minutes. Note • See chapter on soaking.

Tip • For a savory special occasion appetizer, first course, or side dish, instead of the nuts, layer the rice noodles with roasted vegetables, follow directions above, bake and serve with avocado dressing and pickles.