| Nutrition Facts | |
|---|---|
| Servings 30.0 | |
| Amount Per Serving | |
| Calories 158 | |
| % Daily Value * | |
| Total Fat 10 g | 15 % |
| Saturated Fat 6 g | 31 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 27 mg | 9 % |
| Sodium 25 mg | 1 % |
| Potassium 218 mg | 6 % |
| Total Carbohydrate 18 g | 6 % |
| Dietary Fiber 1 g | 6 % |
| Sugars 37 g | |
| Protein 1 g | 3 % |
| Vitamin A | 8 % |
| Vitamin C | 10 % |
| Calcium | 1 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Gluten-Free Norwegian Lefsa
Gluten-Free Norwegian Lefsa Recipe is a holiday and everyday bread in many Scandinavian homes made with flour and potatoes and eaten with butter and sugar.
Servings 30 pieces
Calories 158kcal
Equipment
Lefsa Rolling Pin
Lefsa Stick
Covered Pastry Board
Electric Griddle
Ingredients
- 8 cup riced potatoes
- 3/4 cup heavy cream
- 1/2 cup butter
- 1 1/2 cup cassava flour cassava flour
- 1 cup potato flour *Use Swan's potato flour
- 1 1/2 tsp pink salt
Instructions
Directions For Cooking Potatoes:
- Peel and cut up about large potatoes.
- Cook potatoes with a 1/2 teaspoon of salt.
- Cook until the potatoes can be pierced with a fork. Important to not overcook the potatoes. Drain potatoes right away so they won't soak up any more water.
- *Note (You may want to keep potato water for gravies or soups.)
Directions for Ricing Potatoes
- Allow potatoes to cool slightly.
- Use two containers to rice the potatoes into.
- One to rice potatoes while still warm into the first bowl.
- Next, rice potatoes again into the second bowl.8 cup riced potatoes
- Rice potatoes 3 - 4 times for the fluffiest potatoes.
- Next, add cream, butter, cassava flour, potato flour, salt, to the riced potatoes and combine until it can be rolled together into a ball of dough.3/4 cup heavy cream, 1/2 cup butter, 1 1/2 cup cassava flour, 1 cup potato flour, 1 1/2 tsp pink salt
- Once combined well divide into balls. Knead each ball for about 1 minute. Next, make balls out of the dough approximately 4 oz. I ended up with 30.
Directions For Making Lefsa
- Get the Lefsa rolling pin and Lefsa stick.
- First, preheat Lefsa Electric Griddle to around 350 F and 450F.
- Using a Lefsa board with a removable pastry cloth and prep it by lightly flouring it with extra potato flour.
- Next use theLefsa Rolling Pin and roll out each lefsa ball into a thin round of about 8 - 10 inches around.
- Using the Lefsa stick very carefully slide under the Lefsa and lift.
- Cook until lightly browned approximately 3 minutes and then using Lefsa stick gently pick up the Lefsa and flip it over.
- Gently roll off the lefsa of the lefsa stick and place onto the griddle.
- After 2 to 3 minutes lift to check if it is done.
- Finally, remove Lefsa with Lefsa stick and place it on a plate.
- Lastly, stack with the remaining Lefsa you will make onto the plate.
*Notes
- First, place a little potato flour on the side and place a small amount on the pastry board and onto each dough ball.
- While the Lefsa is cooking on the griddle roll out the next piece of Lefsa on the cloth-covered Lefsa board.
- Be careful don't forget the Lefsa on the griddle. Often this is a two-person job.
- Continue rolling and baking on the griddle until all the dough has been made into Lefsa.
- Allow Lefsa to cool (that is if it lasts that long).
- Spread butter and sugar or sprinkle with cinnamon-sugar on top of the lefsa and eat.
- It can also be used as an appetizer.
Notes
Nutrition
Serving: 30g | Calories: 158kcal | Carbohydrates: 18g | Protein: 1g