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Coconut Spaetzle With Macadamia-Nut Crumble

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


  • 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

  1. Boil a large pot of salted water.
  2. Combine rice flour, coconut water, eggs and 1-1/2 tablespoons salt in a large bowl.
  3. 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.
  4. 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.
  5. In a bowl, combine macadamia nuts, coconut meat and nutritional yeast to form a “bread crumb” mixture.
  6. 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.

Frances Masters

Frances Masters is a BACP accredited psychotherapist with over 30,000 client hours of experience. Follow her @fusioncoachuk, or visit The Integrated Coaching Academy for details about up coming training.