OOOHMAMA!

Plant-Based Cream Cheez

Injera

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Injera
Recipe Type: breads
Cuisine: Ethiopian, vegan, gluten free
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 8-12
Ingredients
  • 2 cups teff
  • Water (about 2 to 2 1/2 cups)
  • Himalayan salt
Instructions
  1. Place 2 cups teff in a high speed blender and blend into a flour
  2. Put flour into a mixing bowl
  3. Add enough water until your batter is pourable(thinner than pancake consistency)
  4. Cover bowl with a cloth and leave on the counter until the next day
  5. It will smell sour and have fermentation happening but thats okay and good. It makes the injera taste delicious and only adds to the nutritional value.
  6. Add himalayan salt to taste and pour the batter into an iron skillet(coated with oil) and spread out with the back of a spoon. The injera will cook through without having to flip it over, but I like to flip it anyways for a few seconds once its done
  7. Add any topping you like or eat plain

I love making injera, and usually have a bowl fermenting on the counter 3-4days per week.  The nutritional  benefits of teff are so high and the fact that it is a gluten free grain keeps it in constant demand around the house.  Teff is loaded with nutrients such as calcium, manganese, phosphorus, iron, copper, thiamin, and vitamin C.  Teff contains 20-40% resistant starches and has a low glycemic index(GI) that helps to regulate blood sugar levels.  Teff also contains lots of fiber to help keep you full longer and is low in sodium, fat, and tastes great.  After the injera batter ferments for 18-24 hrs, (you will know it’s ready because it will start to smell sour), I add some himalayan salt and make flatbreads in the iron skillet.  They taste so good alone, with coconut oil and honey, with your favorite nut butter, with cashew cream cheese, sliced avocados, and anything your heart desires!  I also use that same batter to make healthy and satisfying banana pancakes by adding 2 smashed bananas, 1/4 cup of coconut sugar, some vanilla, and himalayan salt.  The only complaints I get are when there isn’t any batter ready!

Corn Bread

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Corn Bread
Recipe Type: Bread
Cuisine: vegan and gluten free
Author: Debbie Peoples
Prep time:
Cook time:
Total time:
Serves: 10-12
This vegan and gluten free cornbread is so moist and delicious and tastes great with my vegan green onion and jalapeño cream cheez.
Ingredients
  • 1 cup organic corn meal(I use Bob’s Red Mill)
  • I cup gluten free all purpose flour(I use Bob’s Red Mill one to one)
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1/4 cup coconut oil
  • 1 cup non dairy milk
  • 2 tbsp flaxseed(ground) 6 tbsp water mixed together
Instructions
  1. Pe-heat oven to 425 degrees.
  2. Before anything, I grind the flaxseed and mix in the water in a small bowl and set aside.
  3. In a mixing bowl, add the dry ingredients and stir to combine.
  4. Next add the oil, flax, and non dairy milk and stir together.
  5. Put the mixture in a 9 x 13 baking dish coated with coconut oil and bake for 25-30 min. until golden brown.
  6. Let stand for 5-10 min before serving
 

 

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