Paleo Spaetzle

Paleo Spaetzle
4 from 1 ratings
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You can't enjoy a full German meal without Spaetzle. I have been hooked since the first time we ordered this in Germany. This is a very typical recipe but you can add wine, chicken broth, spinach or seasonings to go with your favorite dishes. I love with Chicken Schnitzel but it also goes great with short ribs! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Servings
4
servings
Ingredients
  • 1/4 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1/4 cup coconut or almond milk, carlton
  • 2 tablespoon unsalted butter
  • 2 teaspoon dijon mustard
  • fresh herb to top your dish (whatever you have handy)
  • 2 tablespoon sea salt for cooking spaetzle
  • *equipment – a colander or a reusable pie tin and make holes using a metal skewer or something comparable!
Directions
  1. Spaetzle Directions:
  2. In a large mixing bowl or blender, combine flour, salt, pepper, and nutmeg. Then add eggs and coconut or almond milk. Let the dough rest for 10 to 15 minutes. Bring a large pot filled about 1/2 water to a boil. Add in about 2 tablespoons salt. Reduce to a simmer. To create spaetzel; hold a large holed colander or the reusable tin over the simmering water and pour a little of the batter at a time and push using a the back end of your wooden spoon through the holes. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Using a slotted spoon remove cooked spaetzle and add to a bowl. Continue until you use the entire batter. Melt the butter in a large saute pan over medium heat and add the spaetzel; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then stir in dijon mustard. Taste for salt or pepper before serving. Enjoy
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