Well, I’m still in a cast. And, generally, that means I’m still avoiding the kitchen.
But, I can only feed my kid hummus and carrot sticks for just so long before he revolts and says, “would you please cook something?”
[Side note: he can now cook his own scrambled eggs, pancakes, and grilled cheese with tomato soup. And, there’s been a lot of raw spinach-eating. Hey, it’s a vegetable.]
So, tonight he asked for spaetzle mac, and I obliged.
What, you might ask, is spaetzle mac? Well, it’s a weird combination of spaetzle and mac and cheese. Only it’s grain-free and dairy-free. And, yes, yes, I know that the spaetzle actually replaces the mac part of mac and cheese. So, it should rightfully be called “spaetzle cheeze” or something.
But, the kiddo called it “spaetzle mac” and that’s what it henceforth shall be.
I’ve only made this with an actual spaetzle maker. One of these things:
But, I hear tell you can use a large-hole colander, too.
1 t. salt
1.5 packed cups almond flour
1/2 packed cup tapioca starch
1-3 T. water
2 large handfuls broccoli (optional)
1 batch of sauce (see below)
Put a large pot of water on to boil. Mix everything together except the water. Gradually add in the water until you have a thick dough. You may only need 1 tablespoon, depending on how humid it is and how moist your almond flour is.
When the water is at a full rolling boil, load your spaetzle maker and “grate” the dough into the water. (If using a colander, you push the dough through and then slide a knife on the outside of the colander to cut off bits of dough.)
Boil until all the pieces are fluffy and floating – about 5 minutes.
Optional: I usually throw a couple of handfuls of cut up broccoli florets right in the boiling water with the dough. When the broccoli is tender, the spaetzle is done.
Drain. If using right away, you don’t have to rinse. If storing, rinse with cold water.
When ready to eat, toss spaetzle and broccoli with cheezy sauce and gently heat.
2 T. lemon juice
2 T. tahini
1/4 cup unsweetened almond milk
1 T. olive oil
1/4 cup nutritional yeast flakes
1/2 t. salt
1/4 t. ground yellow mustard (powder)
Mix all ingredients together thoroughly. (Note, I usually have this ready to go so that as soon as the spaetzle is drained, I can mix it with the spaetzle and broccoli in the same pot I cooked the spaetzle in and serve right away.)
The end result is not gorgeous.
But, it’s the kiddo’s new favorite comfort food.
The recipe is really forgiving. I usually eyeball all the sauce ingredients. And, sometimes I add other spices or flavorings. And, I’ve used various proportions of almond flour to tapioca starch, too. So, no stress on this recipe, okay? Give it a whirl!