I started off the day with some music, a chocolate hemp protein smoothie bowl and a piece of gluten-free toast. It was just starting to rain which made me want to 1) go out and run, and 2)just sit and enjoy the brilliant colors made by a cast-over sky…I did both
sorry there’s no video, but it’s still a nice song
Anyway, back to the important stuff…
Injera: (n) a yeast-risen flatbread common in Ethiopian cuisine. It’s slightly sour and best served warm with yogurt, honey, walnuts, and cranberries (but honestly, what isn’t? )
My favorite part of this recipe is the combination of teff (which is a super grain rich in iron, fiber and protein) and the fact it’s gluten-free.
Spiced Injera(inspired by thehealthygourmet.net) 2 cups teff flour (I ground it in my vitamix) 1/4 c gluten-free flour (I used brown rice flour) 2-4 T local honey 1/4 tsp salt 1/4 tsp cumin cinnamon to make it smell good (around 1/2 t) 2 tsp yeast 2 + 1/4 warm water 1) combine all dry ingredients and stir to mix thoroughly, there’s nothing worse than a globule of salt or honey in a single bite. Wait, hold on, I’ll take the honey… 2) add warm water and stir, stirring in honey last. 3) cover with a warmed towel and put in a corner of the kitchen the dog won’t counter surf on 4) let it hang out for 24+ hrs (I forgot about it and went for a run and out to dinner and it seemed fine after sitting for 30 haha) **just a side note: after sitting and allowing the yeast to ferment, your batter might freak you out a bit. From a biologists standpoint I thought it was really awesome that it formed bubbles before my eyes and looked like the black lagoon minus the creature. Yay aerobic fermentation! Oh well, sorry I’m a nerd. 5) in a warmed, coconut-oiled pan, pour 1/3-1/2 cup increments of the batter. Swirl the pan around