If you’ve ever made roasted garlic before you know what a pain it can be to get the thin, papery skin completely off after it’s roasted, and what a sticky mess it is. The recipe below takes the hassle of that away! Plus you get garlic infused oil. If you’ve never made roasted garlic before then you’re missing out on a culinary delight!
Roasted garlic is delicious all on its own eaten like grapes…just don’t blame me for not getting kissed later! Below is a list of just a few of the other countless ways you can use roasted garlic…
Ways to use roasted garlic
- Compound butter (blend with softened butter)
- Pureed into mashed potatoes or cauliflower
- Cut up and mixed into guacamole
- Mixed with mayo for a roasted garlic aioli. Then use on sandwiches, as a dip, as a coating on baked chicken or salmon, or thin the mayo mixture out with milk of choice to make a salad dressing.
- In a meatloaf or hamburger patty
- Added to soups
Ways to use garlic infused oil
- Make a salad dressing
- Dip for bread (like Italian restaurants)
- Roasted veggies
- Cooking fried eggs
- Replace for any oil to cook with and add extra flavor to your meal
- Add a little swirl of oil to soup before serving
This recipe is crazy easy! Even my kids make it for me. I like to use a large chefs knife to prep the garlic but it’s not necessary to. You can also use a small drinking glass with a flat bottom.
This recipe doesn’t have exact amounts because it doesn’t really need them. It depends on how much or how little roasted garlic you want to make. Keep in mind this stores REALLY well in the fridge, so make extra and you’ll have it on hand when you want it. I typically make two whole heads of garlic at a time.
Easy Roasted Garlic and Infused Oil
- Fresh garlic cloves
- Oil of choice such as avocado or olive oil
- Preheat oven to 350°.
- Remove all the outer layers of papery skin. You can do this quickly by lightly smashing the garlic cloves with the bottom of a glass or the heel of a knife. Press just hard enough that the paper falls off but the clove isn’t smashed too badly.
- Place all the cloves in an oven safe bowl.
- Cover with oil to just above the cloves.
- Roast in the oven until fragrant and the cloves are golden and lightly browned around the edges.
- Let cool and store in a glass jar.
I’ve tried in the past to make raw veggie flatbread or crackers in my dehydrator but always seemed to fail. I just couldn’t get them to hold together or get the right texture. Then a few weeks ago I grabbed a dehydrator recipe book to search for a way to use up some tomatoes. I stumbled across one for tomato flax crackers and gave it a go. Wouldn’t you know they came out perfect!
So I tried the following the week with a whole new mix of veggies but the same base idea of flax or chia seeds and water to make a gel. I seem to have struck gold with it because those came out perfect too!
I got confident in my skills at this raw flatbread thing and thought I’d try a dessert-ish one. At first I failed (miserably) and had to peel the crumbly mixture off the parchment paper into a bowl. I managed to salvage it though by running it through a food processor with a little water, and then mixing it together with some gelled chia seeds.
This was the original recipe that failed but was salvaged!
Guys…this is real life. Not every recipe comes out perfect the first time; in fact most don’t. BUT! Just like real life, we live and we learn!
Thankfully that failure led to this recipe! I hope you enjoy it. As a side note: I personally love it smothered in goat cheese, like the cinnamon flavored one in the pic below!
Dehydrator Blueberry-Coconut Flatbread
A healthy snack that’s perfect for traveling, kids lunches, work lunches or sweet tooth cravings!
- 1/3 cup chia seeds
- 2/3 cup coconut water or filtered water
- 2 cups frozen wild blueberries (Costco has the best price!)
- 1 cup shredded unsweetened coconut
- 3 Tbsp lemon juice
- 3 Tbsp 100% cranberry juice (can sub for more water)
- 1 Tbsp sweetener of choice, such as coconut sugar, maple syrup, raw honey (I used monk fruit sweetener)
- In a small mixing bowl combine the chia seeds with 2/3 cup coconut water. Stir well to thoroughly mix. Set aside to allow it to gel.
- In a blender or food processor add all remaining ingredients. Blend until smooth.
- Add the chia mixture to the blueberry mixture in the blender and blend just until mixed.
- Either line dehydrator trays in parchment paper or use a dehydrator tray made for fruit rolls.
- Spread the mixture onto the sheets to about 1/4″ thickness.
- Set the temp to 115° and dehydrate for about 12 hours. Some pieces may need to be flipped and dehydrated a little longer. You don’t want them to be wet in any spots. Dry longer for a more cracker-like consistency.