Teff Injera Bread With Carrot-Ginger Chutney

Teff Injera Bread With Carrot-Ginger Chutney
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 1/2 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
266
13% daily value
10 servings
                                       
                                            vegetarian
     

Fat

12% 8

Saturated

9% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

15% 45

Carbs (net)

- 42

Fiber

12% 3

Sugars

- 11

Sugars, added

- 6

Protein

11% 5

Cholesterol

2% 5

Sodium

24% 564

Calcium

6% 58

Magnesium

6% 22

Potassium

8% 291

Iron

8% 1

Zinc

4% 1

Phosphorus

12% 86

Vitamin A

47% 424

Vitamin C

9% 5

Thiamin (B1)

12% 0

Riboflavin (B2)

8% 0

Niacin (B3)

8% 2

Vitamin B6

8% 0

Folate equivalent (total)

15% 58

Folate (food)

- 26

Folic acid

- 19

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

11% 8
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