The following recipe uses ingredients from the lists in Dr. Steven Gundry’s book, The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain. However, if you are following that diet, this recipe should probably be used on an occasional basis only.
Serve with any of the following: Melted butter, tomato sauce and grated cheese, sour cream, olive oil and basil, etc.
Flours in this recipe were measured by pulling the measuring cup through the flours and then leveling off with a straight edge such as a knife or long spatula.
The texture of this spaetzle does differ slightly from that made with white wheat flour, though the texture is fairly close. The texture of almond flour available to me yields a somewhat gritty result akin to a whole grain dough.
The flours in this recipe absorb significantly less liquid than does white wheat flour, so be very careful about adding additional liquid. If the dough turns out too dry, add additional liquid by the HALF TEASPOON, fully incorporating any additions before adding more. If your dough is too wet, I suggest adding more almond flour by the tablespoon, fully incorporating any additions before adding more.
Do not place the spaetzle maker on the pot of boiling water until you are ready to put the dough into it. If allowed to sit on top of the pan prior to use, it will become too hot to handle.
Recipe: Paleo Spaetzle
Makes 2 servings.
For the Cooking Pot
2 quarts filtered water
1 tablespoon salt
- Fill large pot half-way with water. (Dutch oven size works well.) Add the salt for the cooking pot to the water. Set pot on stove to boil.
- Put flours and salt for the dough into mixing bowl. Whisk together.
- In small bowl, whisk the egg lightly. Add milk and water for the dough to the egg; mix together.
- While mixing flour mixture with a fork, gradually add egg mixture to make soft dough. The dough should loosely hold its form.
- When the water in the pot begins boiling, set assembled spaetzle maker over top of pot with the notch over the edge of the pot to secure it into place. Use a silicone spatula to scrape the dough into the spaetzle maker. Immediately “grate” the dough mixture directly into the pot of boiling water, being careful not to run the carriage of the spaetzle maker over the end of the grater. Spaetzle is done cooking when it rises to the surface of the water. Do not cook for more than 90 seconds. Drain.