As much garlic as you like, however we suggest at least 1 bulb of garlic peeled. As a rough guideline, one decent sized bulb of garlic should yield a small jar (like the one on the photo)
HOW IT’S DONE
Preheat your oven to 170 degrees Celsius. Slice your peeled garlic cloves into thin slices, about 1 to 2 mm is good. Put them on a baking tray lined with baking paper. Gently roast the garlic. Turn each garlic slice about every 15 minutes. If you find one slice has dried completely, remove it from the oven. The most important thing to remember in this exercise is, the garlic has to be completely dehydrated. It should be crumbly dry. You won’t get good results if you use half-dried garlic. I usually pinch the slices with my fingernails. If it is still a little soft, then it needs more time. Some slices will only need 25 minutes, others may need quite a bit more time. It is a little like cherry picking each piece, but it is totally worth it in the end.
After the 25 minutes turn down the heat to 100 degrees Celsius and roast until you are happy with each slice. Leave the roasted slices of garlic to cool. Then grind finely in a blender (or coffee grinder) .
And that’s it. You will have made your own fragrant roasted garlic powder. Great to use in many recipes including our Roasted Garlic and Rosemary Focaccia.
Store the powder in a closed, dry container.
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