Healthy Facts:
- Medium-chain fatty acids in coconut water and meat reduce inflammation
- Monounsaturated fats in macadamia nuts lower triglycerides in the blood, helping to reduce the risk of heart disease
- Eggs are packed with lean protein that boosts weight loss while repairing muscles
- Sulfides in onions fight the effects of oxidative stress and improve iron absorption
20 Min Cook Time |10 Min Prep Time | Serves 4 |400 Calories per Serving
Ingredients
- 1-1/2 tablespoons salt
- 3-1/4 cups rice flour
- 1 cup coconut water
- 3 eggs
- 1 quart milk
- 1 celery root, peeled and cubed
- 1 onion, quartered
- 1 tablespoon Dijon mustard
- Pinch of turmeric
- 1/4 cup macadamia nuts, toasted and chopped
- 1/4 cup grated coconut meat
- 1 tablespoon nutritional yeast
- Zest of 1 lime
- Black pepper
- Pinch of paprika
- 1 teaspoon fresh cilantro, chopped
What You Need
- Large bowl
- Large pot
- Spaetzle maker or colander with large holes
- Silicon flexible spatula
- Slotted spoon
- Large saucepan
- Food processor
- Small bowl
- Baking dish
- Measuring cups
- Cutting board and knife
How To Make It
- Boil a large pot of salted water.
- Combine rice flour, coconut water, eggs and 1-1/2 tablespoons salt in a large bowl.
- Set spaetzle maker or large colander over the pot of boiling water. Pour the batter onto the spaetzle maker or into the colander and press it through the holes with a flexible spatula. Cook until the water begins to boil again. Use a slotted spoon to remove and drain well.
- Combine milk, celery root and onion in a large saucepan and bring to a simmer. Cook until very tender. Transfer mixture to a food processor, add mustard and turmeric and blend until smooth.
- In a bowl, combine macadamia nuts, coconut meat and nutritional yeast to form a “bread crumb” mixture.
- Combine puree and lime zest with spaetzle. Transfer mixture to a baking dish. Sprinkle a thin layer of bread crumb mixture on top. Season with pepper. Broil in oven until bubbling. Top with a sprinkle of paprika and cilantro.
