How to make Injera easy step-by-step - homemade recipe Homemade recipes, Ethiopian food, Carb friendly recipes Ethiopian Bread - How to make Injera easy step-by-step - homemade …
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Add the bell peppers, onion, and garlic and cook for 4-5 minutes, until they soften. Add the cream cheese and half-and-half and mix well. Bring everything to a simmer and cook …
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Add the oil and let heat. Once oil is hot, add the chicken and cook on each side for about 4-5 minutes or until nicely browned. While the chicken is cooking, stir together the …
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Serve creamy chicken salad in Bibb lettuce cups or wrap it in a romaine lettuce leaf or in celery boats. Make a sandwich using two slices of cloud bread, use a low-carb wrap, or …
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1 day ago · Directions for Cake. Preheat the oven to 350F / 180C / 160 fan. Grease ramekins (4 inches wide x 2 inches tall) generously with butter.. Add the egg and low-car sweetener to a …
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Add vanilla extract, yogurt and chocolate protein powder. Stir to a smooth consistency. Let sit and cool to room temperature. STEP 3: In a clean bowl, beat egg whites …
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Preheat the oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper, lightly spray with oil. In a mixing bowl combine the melted butter, coconut flour, sweetener and egg to …
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Place all the ingredients except oil in the container. You’ll start pulsing the blender and simultaneously add the oil. Do it slowly to give time for the emulsion to appear. Lift the …
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Coat with a teaspoon of vegetable oil, and pour about ½ cup of batter on the pan, making a large round flatbread shape from the outside of the pan to the inside. Cover the pan, reduce heat to medium-low, and cook by steam for 1 to 3 minutes. Remove the spongy injera from the pan with a spatula, transfer to a plate, and repeat until batter is gone.
While traditional injera uses all teff flour, most Injera recipes in the U.S. use a combination of teff and wheat flours, which may be why I prefer this recipe's result, which uses all-purpose flour with teff flour.
Because it is cooked in a pan with oil, there are 1.2 grams of fat per serving, although it has minimal saturated fat, with only 0.2 gram per serving. When cooking injera, use a mild-tasting cooking oil like vegetable or grapeseed oil. A serving of injera also has approximately 80 grams of carbs, almost no sugar and nearly 12 grams of protein.
In Ethiopia, where it originated, Injera is never served warm. Finished. If using a fermentation starter, kefir is a good choice. Or, use 1 teaspoon of yogurt with a pinch of yeast. Add honey to the batter just before pouring if you want a sweetened version. Teff flour may be expensive.