Super easy and super delicious!
Yields four 8" Injera
1 Cup Teff Flour
1 Cup Sparkling Spring Water
Pinch of Salt
2Tbsp Grape Seed Oil
Mix teff flour, spring water, and sea salt in mixing bowl until it forms a smooth batter. Heat non-stick skillet and add grape seed oil to the pan. Add 1/4 of the batter to the pre-heated pan and gently evenly distribute batter in the pan to make as thin of a layer as possible. Let the injera batter cook on a medium-high flame until the batter is cooked on one side before flipping. You will see tiny bubbles for on the top and the batter will dry slightly on the face up side as well. Flip the injera to thoroughly cook the other side. Repeat for the other two injera. Serve with you favorite alkaline vegetable dish and enjoy!
A savory pick me up for breakfast, lunch, or dinner!
Yields 1 Omelette
1/4 Chickpea Flour
1/3 Cup Spring Water
2Tbsp Onion Powder
Sea Salt and Black Pepper to taste
2Tbsp Grape Seed Oil
Pre-cooked Alkaline Veggies of your choice
Mix chickpea flour, spring water, onion powder, sea salt and pepper in mixing bowl until it forms a smooth batter. Heat non-stick skillet and add grape seed oil to the pan. Add the batter to the pre-heated pan and gently evenly distribute batter in the pan. Let the batter cook on a medium flame until the batter sets up slightly. The longer you let the batter cook, the more pancake like it will become. You want a softness to mimic an omelette so it is okay if your omelette breaks a bit when you try to turn/flip it. Serve with you favorite alkaline veggies and enjoy!
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