Lunch: Teff Injera Bread with Carrot-Ginger Chutney Recipe | Myrecipes

A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Teff Injera Bread with Carrot-Ginger Chutney Recipe | Myrecipes

One tbsp of honey has a glycemic index (GI) of 55.

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

Instructions

To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads. Serve flatbreads with chutney.

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