Ethiopian Keto Injera Wraps with Spicy Beef and Collard Greens (Gluten-Free)

Allergens

Almond, Eggs

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1 1/4 cups unsweetened almond milk
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tbsp olive oil
• 1 lb ground beef
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups collard greens, chopped
• 1/2 cup water
• 1 tbsp berbere spice mix
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste

Instructions

1. Prepare the injera wraps by whisking together almond flour, coconut flour, eggs, almond milk, lemon juice, and salt in a large bowl. Let the batter rest for 30 minutes.
2. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking up any large clumps. Drain excess fat.
3. Stir in onion and garlic, cooking until softened.
4. Add berbere spice mix, ginger, cumin, coriander, salt, and pepper. Cook for 1 2 minutes, stirring frequently.
5. In a separate pan, steam collard greens with water for 5 minutes or until tender. Season with salt and pepper to taste.
6. Heat a non stick skillet over medium heat. Pour about 1/4 cup of the injera batter into the skillet and cook until bubbles form on the surface. Flip and cook the other side. Repeat for all injeras.
7. Assemble wraps by placing cooked injera on a flat surface, filling with spicy beef mixture and collard greens, then rolling like a burrito.

Chef’s Insight

The key to making perfect injera is to allow the batter to rest before cooking. This allows the almond flour to absorb the liquid, resulting in a tender and spongy texture.

Notes

Serve with a side of Ethiopian coffee for a complete dining experience.