Prep time:  20 mins   

Cook time:  10 mins       

Total time:  30 mins      

Serves: 4 – 6

 

 

Needed:

1 oz. / 30g almond flour

pinch sea salt

1 tsp. baking powder

3 TBSP konjac flour/glucomannan powder 

2 eggs

1/4 cup + 2 TBSP / 2 fl oz. + 2 TBSP water

​

Direction

1. Read through the instructions above and below the photos. before you start! Please!

2. Place the almond flour, sea salt, baking powder, and konjac flour into a bowl and stir until completely mixed.

3. In a small jug whisk together the eggs and water well.

4. Pour the whisked liquid into the dry ingredients and stir very well until thoroughly combined into a dough.

5. Quickly divide into 12 equal pieces and roll each piece in your hands to make balls.

6. Leave to rest for 15 minutes.

7. With your soup or stew at a rolling boil, spoon the dumplings into the boiling liquid and then immediately turn the heat to low so it’s at a simmer. OR, until you are comfortable with the process: bring a pan of water to a rolling boil and spoon the dumplings in there instead.

8. Cover the pan and cook for exactly ten minutes – use a timer!

9. After ten minutes turn the heat off and either serve your meal straight from the pan or, if you cooked your dumplings in water, carefully spoon them into the soup or stew before serving.