edible ginger-nfused cooking oil

edible ginger-nfused cooking oil
  • 2 cups very thinly sliced ginger root
  • 3 cups coconut oil, melted


  1. Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
  2. Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
  3. Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

09/06/2019
edible ginger-nfused cooking oil, recipe PT15M PT1H 5 455 calories

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