Homemade pumpkin seed flour shirataki

Ingredients for 3 servings:

• 10 g konjac flour (glucomannan)
• n. B. water
• ½ g calcium hydroxide (food-grade slaked lime), Ca(OH)2
• 1 egg(s)
• 1 ½ tsp salt
• 15 g oat bran
• 7 g flour (pumpkin seed flour) defatted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

ideal for diabetics, as it contains very few carbohydrates, low carb

Weigh all ingredients beforehand. Pour 3-7 tablespoons of cold water into a cup, then mix with approx. 0.5 g (a good 1/4 – just under 1/2 teaspoon) of calcium hydroxide to make milky lime water until the lime has completely dissolved. Mix 10 g of konjac flour, 15 g of oat bran, and approx. 7 g of pumpkin seed flour dry and set aside. In a large stainless steel pot, whisk 1 egg with 1 teaspoon of salt. Add approx. 400 ml of water and mix. Heat the contents of the pot, stirring the dry mixture into the still quite cool egg water and continue stirring until the porridge begins to bubble gently. Remove the pot from the stove. Now pour the lime water into the porridge and stir vigorously for 3-4 minutes. Then transfer the porridge mixture to a sealable container. You can now either fill the pot halfway with water again and bring it to a boil. Two or three spoonfuls of the shirataki mixture can be pressed directly into the boiling water using a potato or spaetzle press and gently simmered (uncovered!) for about 10 minutes. Be careful, it may foam over, hence the larger pot! Or: I tend to do this more often: I close the bowl and wait until the mixture has cooled completely. A relatively firm, yet elastic block will have formed. Now fill the bowl with cold water. Lift the block slightly from the side with a spoon handle so that water gets everywhere between the bowl and the gel and the block separates from the bowl. Close the bowl with the lid and turn the bowl over so that the block floats fairly freely in the water. Allow to cool completely. Now cut the block into manageable pieces. Do not use a wooden surface, as the mixture may stick to it. Now let the pieces simmer gently in a pot of hot water, uncovered (uncovered!), for about 10 minutes. To eat, wash the Shirataki well as usual and either put it briefly in boiling water again, or mix it with the desired sauce or dish and enjoy.