Low Iodine Garlic Herb Coconut Butter
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Learn more →Ingredients
8 servings
- 1 head garlic
- 1 tsp olive oil
- ½ cup refined coconut oil, at room temperature (soft but not melted)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ⅛ tsp ground ginger
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with the olive oil, and wrap tightly in foil. Roast for 35–40 minutes, until the cloves are deeply golden, completely soft, and yield easily when pressed.
- 2
Remove the garlic from the oven and let it cool in the foil for 10 minutes, until cool enough to handle. Squeeze the softened cloves out of their skins into a small bowl and mash with a fork into a smooth paste.
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