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
196
10% daily value
14 servings
                                       
                                            vegetarian
     

Fat

8% 6

Saturated

6% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

11% 33

Carbs (net)

- 31

Fiber

9% 2

Sugars

- 8

Sugars, added

- 4

Protein

8% 4

Cholesterol

1% 4

Sodium

17% 418

Calcium

4% 42

Magnesium

4% 19

Potassium

5% 234

Iron

6% 1

Zinc

4% 0

Phosphorus

9% 64

Vitamin A

34% 303

Vitamin C

5% 4

Thiamin (B1)

11% 0

Riboflavin (B2)

8% 0

Niacin (B3)

8% 1

Vitamin B6

9% 0

Folate equivalent (total)

11% 42

Folate (food)

- 19

Folic acid

- 14

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

5% 6
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