Teff Injera Bread with Carrot-Ginger Chutney recipes

Teff Injera Bread with Carrot-Ginger Chutney recipes
19 Ingredients
  • 2 tablespoons olive oil
  • 4 cups (1/2-inch) cubed peeled carrot (4 medium)
  • 3/4 cup finely chopped shallots (about 3 large)
  • 4 garlic cloves, minced
  • 2 (3 x 1/2–inch) julienne-cut strips peeled fresh ginger
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 4 cardamom pods, bruised
  • 2 thyme sprigs
  • 2 cups organic vegetable broth (such as Emeril's)
  • 1/2 teaspoon salt
  • 9 ounces teff whole-grain flour (about 2 cups)
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/2 cups club soda
  • 3/4 cup plain yogurt
  • cooking spray
Nutrition
190
10% daily value
14 servings
                                       
                                            vegetarian
     

Fat

8% 5

Saturated

6% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

11% 32

Carbs (net)

- 30

Fiber

8% 2

Sugars

- 8

Sugars, added

- 4

Protein

8% 4

Cholesterol

1% 4

Sodium

17% 403

Calcium

4% 41

Magnesium

4% 16

Potassium

6% 208

Iron

5% 1

Zinc

3% 0

Phosphorus

9% 62

Vitamin A

34% 303

Vitamin C

6% 4

Thiamin (B1)

8% 0

Riboflavin (B2)

6% 0

Niacin (B3)

6% 1

Vitamin B6

6% 0

Folate equivalent (total)

10% 42

Folate (food)

- 18

Folic acid

- 14

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

8% 6
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