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Spinach spaetzle with spelt flour and baking protein

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Ingredients for 1 servings:

  • 450 g creamed spinach, frozen
  • 1 egg(s)
  • 60 g spelt flour
  • 40 g baking protein
  • n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

low fat, low carbohydrates and super tasty

Thaw the spinach overnight or in the microwave, drain, and squeeze some of the excess water. Mix the spinach (I used 262 g) with the egg, salt, spelt flour, and baking powder. Bring water to a boil, add salt, and scrape in the dough thickly or form dumplings. When they float to the surface, skim off the dough and rinse with clean water. The nutritional values ​​for 100 g are: 132 kcal, 3 g fat, 13 g protein, 12 g carbohydrates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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