Roasted garlic often accompanies meals on our table. We love it plain and unadorned and like to include freshly roasted cloves on a board of assorted appetizers when entertaining. In fact there’s a long list of recipes we make that incorporate these mellow cloves including: Garlic Aioli, Hummus (Houmous) and our homemade Low Carb Pizza. You could almost say roasted garlic is a kitchen staple at our house!
- 1 whole garlic bulb
- 1 T olive oil
- Pinch of salt
Pre-heat oven to 400 F
- Brush off any loose bits of the paper-like outer coating of the whole garlic bulb. Cut the top off the whole bulb.
- Place the bulb on a piece of aluminum foil, 6” x 6” square, and drizzle 1 T olive oil over the bulb.
- Wrap the foil around the garlic bulb, place the packet on a cookie sheet and place on the middle rack of the preheated oven. Bake for 25 minutes.
- Remove from the oven and open up the foil packet to let the garlic bulb cool. When you can handle it easily, separate into individual cloves and remove the papery skin from each clove
You don’t have to be following a gluten-free diet to love these crackers. They are a staple in my home and are often requested when I am invited out to dinner.
- 1 cup almond meal (also known as almond flour)
- 1/4 cup parmesan cheese
- 3 T poppy seeds
- 1 1/2 tsp garlic powder
- 1/8 tsp salt
- 1/4 tsp Dijon mustard
- 1 egg white
- 1 T softened butter
Preheat oven to 325 degrees
- Mix together the almond meal, parmesan cheese, garlic powder, salt and poppy seeds
- Add the egg white, Dijon mustard and soft butter to the dry ingredients mixing everything together using a flat spatula
- Place small mounds, about 1 tsp each, of the mixture onto two small parchment lined cookie sheets
- Flatten each mound by placing a small piece of parchment paper that has been sprayed with cooking oil over top the mound
- Press down on the mound with a flat-bottomed glass to create a flat round cracker-sized disc
- Repeat with each mound until all the mixture has been used
- Place cookie sheets on the middle rack of the pre-heated oven and bake for 8 minutes until the crackers begin to brown around their outer edge
- Cool on a wire rack and store in an air-tight container