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10 Serves
60 Mins
6 g
37 g
1 g
Toast the barley or teff flour in a dry pan until it turns a deep golden brown to develop the base flavor.
Ingredients, vitamins, and health benefits
Barley
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GreekVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Boil water in a large pot and stir in the toasted flour and gesho leaves to create the mash.
Transfer the mixture to a fermentation vessel and allow it to sit in a cool, dark place for several days until fermentation is complete.
Gesho (Rhamnus prinoides)
Vitamin A
1 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27
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g37
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Portuguese
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g