'Spaetzle'
A lovely experiment that turned out too good not to share. I wasn't sure what to call this, but it closely resembles 'Spaetzle' - so that's what I am going with! This is an undressed recipe which will make a lovely side option for four people who are enjoying a 'saucy dish', because this will mop it all up rather nicely!
Servings 4 as a side dish
Calories 155kcal
Ingredients
For the yeast mixture
- 1 TB tepid water
- 1/8 tsp inulin prebiotic fibre powder
- 1/2 tsp dried active yeast
To make the 'spaetzle'
- 2 large eggs
- 40 g double cream
- 40 g almond flour
- 1 TB arrowroot powder (8g / 0.3oz)
- 1/2 tsp salt
- 2 tsp psyllium husk powder
- olive oil to prevent sticking (if needed)
Instructions
- Pour the tablespoon tepid water into a very small bowl. The water should not be hot, it should be mild. Stir in the inulin. (Inulin is a prebiotic / soluble fibre. Its only 0.4g net carbs per teaspoon. I use it because it does an excellent job of activating the yeast in the absence of traditionally-used sugar). Sprinkle over the dried active yeast and use the back of a teaspoon to combine. Leave in a warm place for about 10-15 minutes. After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
- In the meantime, in a separate large bowl, whisk the eggs well and add the cream, almond flour, arrowroot powder and salt, whisking well until you have a smooth mixture. Stir in the yeast mixture too.
- Lastly, whisk in the psyllium husk powder which will thicken the mixture, so you may want to switch to a silicon spatula to finish combining the mixture.
- Bring a large pan of salted water to the boil and have a colander at hand. Also, have a sieve placed over a bowl ready.
- Working in two or three batches, pour some of the mixture into the colander, then tip the colander on its side and use a silicon spatula (or even a pastry scraper) to push the mixture through the colander into the water.
- You may need to reduce the water to a simmer to prevent bubbling over. Leave to cook for 2 minutes, being very gentle not to agitate the water too much (its only the eggs holding it together). Use a spider strainer or slotted spoon to remove the 'spaetzle' and place in a sieve to drain well. Repeat the process until all your 'batter' has been made. If the 'spaetzle' looks like it has too many 'bits' on it, simply run hot water over it while it is in the sieve and leave to drain well to prevent a watery end-result.
- If you aren't enjoying it immediately, drizzle over a little olive oil to prevent the pieces sticking together. REMEMBER that this is an undressed recipe and there is only a tiny bit of flavour from the yeast mixture, so it is up to you to get creative with what you will serve on (or with) it! We had it drizzled with melted butter and topped with fried mushrooms and garlic!
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 155kcal | Carbohydrates: 3.1g | Protein: 6.1g | Fat: 13g