- 2 cups very thinly sliced ginger root
- 3 cups coconut oil, melted
- 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.
- 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.
- 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
recipepes.com
edible ginger-nfused cooking oil, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
