Lectin Free Spätzle German Egg Noodles
by: Seema Racela
Spätzle
by: Seema Racela
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Lectin Free
Gluten Free
Corn Free
Sugar Free
Grain Free
Dairy Free
Spätzle is a no fail, delicious recipe that my entire family enjoys! I especially like it tossed in browned butter and topped with cheese and truffle salt. My Instagram friend Corinna inspired me to make this recipe. Check out her blog to see her original recipe and a traditional Swabian way to enjoy it with lentils! It’s ok if you don’t have the right tools to cut the Spätzle, the soft side of a cheese grater works for me! Enjoy!
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-1 cup lectin free flour (I use 1/2 cup blanched almond, 1/4 cup arrowroot, 1/8 cup tapioca, 1/8 cup coconut flours)
-2 pastured eggs
-3 tablespoons water
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1. Fill a pot with water and bring to a boil.
2. Meanwhile, stir the eggs, flour, and water together in a bowl.
3. The dough should have the consistency of cake batter and slowly drip off the spoon. If it is too think, add a little more water. If it is too thin, add more flour. This will all depend on the size of the eggs you used.
4. Scoop the dough onto a board and scrape into the boiling water or use your Spätzle maker. Alternatively, you can scoop the dough onto the soft side of a large holed cheese grater and press the dough into the water with a rubber spatula.
5. After about 2 seconds, use a slotted spoon to remove the Spätzle from the water.
6. Toss in browned butter or drizzle with olive oil and grated cheese. Enjoy!
Ingredients
Method
Soy free, oat free, potato free, peanut free, cashew free, rice free, allergy friendly