Homemade almond shirataki

Ingredients for 2 servings:

• 10 g konjac flour (glucomannan)
• 350 ml water
• ½ g calcium hydroxide (slaked lime of food quality), Ca(OH)2
• 15 g almond flour, defatted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Low-carb

Weigh all ingredients beforehand. Pour approximately 5 tablespoons of cold water into a cup. Mix with approximately 0.5 g of calcium hydroxide to form milky lime water until the lime has completely dissolved. Dry mix the konjac flour and approximately 15 g of almond flour and set aside. Heat the water in a stainless steel pot. Stir the dry mix into the still quite cool water and continue stirring until the porridge begins to bubble gently. Remove the pot from the stove. Pour the lime water into the porridge and stir vigorously for 3-4 minutes. Transfer the porridge mixture to a sealable container. You can now either half fill the pot with water again and bring to a boil. Using a potato or spaetzle press, press 2-3 spoonfuls of the shirataki mixture directly into the boiling water and continue to simmer uncovered for about 10 minutes. Caution: It may foam over. Or you can close the bowl and wait until the mixture has cooled down and an elastic block has formed. Fill the bowl with cold water. Lift the block slightly sideways with a spoon handle so that water gets between the bowl and the gel and the block comes away from the bowl. Close the bowl with the lid and turn the bowl over so that the block floats freely in the water. Allow to cool completely. Cut the block into bite-sized pieces. Do not use a wooden surface as the mixture may stick to it. Gently simmer the pieces in a pot of hot water without the lid on for around 10 minutes. To eat, wash the shirataki well and either put it back in boiling water for a short time or mix it with the desired sauce and enjoy.