Gluten-Free Poppy Seed Noodles (Mákos Tészta) with Coconut Cream

Ingredients

• about 450 g Gluten-Free Noodles (e.g., rice noodles)
• 1/2 cup Poppy Seeds
• 1 can Coconut Cream
• 2 tbsp Honey
• 1/2 tsp Vanilla Extract
• 1/4 cup Unsweetened Applesauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 450 g of Gluten-Free Noodles and cook for 7-9 minutes, or until the noodles are tender but still firm to the bite.
2. 2While the noodles are cooking, place the 1/2 cup of Poppy Seeds into a spice grinder or food processor. Grind until the poppy seeds are finely ground, resembling a coarse powder.
3. 3In a medium saucepan, combine the 1 can of Coconut Cream and the 2 tbsp of Honey. Heat over low heat (approximately 93.33°C / 93°C) for 3-5 minutes, stirring occasionally, until the honey is fully dissolved and the mixture is smooth.
4. 4Remove the saucepan from the heat. Stir in the ground 1/2 cup of Poppy Seeds, the 1/2 tsp of Vanilla Extract, and the 1/4 cup of Unsweetened Applesauce until well combined and the sauce is uniform in texture.
5. 5Once cooked, carefully drain the about 450 g of Gluten-Free Noodles using a colander. Add the drained noodles directly into the saucepan with the poppy seed sauce and toss gently until the noodles are evenly coated.
6. 6Serve the Gluten-Free Poppy Seed Noodles warm.

Substitutions

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