Histamine-Busting Roasted Garlic

 

Histamine-Busting Roasted Garlic

Here is my super easy, mass production method for roasted garlic. This takes very little time. And you’ll have lots of roasted garlic for recipes!

Ingredients

• 1-12 heads of roasted garlic
• 2 tsp grass fed ghee*  or  Virgin Coconut Oil*
• Extra Virgin Olive Oil (if freezing extra roasted garlic)

Baking Utensils

2 – 12 cup muffin tins

Spare ice cube trays

Directions

1. Preheat oven to 400 degrees.
2. Cut the top off each head of garlic so you can see the top of the cloves.
3. Place each head of garlic inside a cup of one muffin tin.
4. Rub the top of each head of garlic with ghee or coconut oil so it doesn’t dry out.
5. Cover the muffin tin with the second muffin tin.
6. Bake for 30 minutes until the garlic cloves are mushy and roasted.
7. Let cool.
8. Squeeze the garlic cloves out of the heads.
9. You can use the garlic immediately in a recipe.
10. To store leftovers, place 4-5 cloves of garlic in each section of an ice cube tray. Repeat until you have used all the garlic.
11. Cover cloves with olive oil and freeze until solid.
12. Pop the cubes of frozen roasted garlic out of the ice cube trays and store in a container in the freezer.
13. Pull out whenever you need to add roasted garlic to a recipe.