Ovendriedoniongarlicflakes Recipes

OVEN DRIED ONION / GARLIC FLAKES

Steps:

• Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
• Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
• Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
• Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
• Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
• Change the position of the fan frequently during drying to vary the circulation of the air.
• Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
• The onions will be brittle when dry and will crumble when crushed.
• This should take between 6 and 10 hours.

GLAZED BONITO FLAKES

Steps:

• Finely chop the bonito flakes and add to an 8-inch nonstick skillet set over medium heat. Cook, stirring constantly until the flakes are fragrant, dry and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook stirring constantly until the mixture is dry and appears glazed, approximately 2 to 5 minutes.
• Remove from the heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles or fish.

HOMEMADE OAT FLAKES CEREAL

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and lightly spray with oil.
• Put the rolled oats in a food processor and pulse to finely grind into oat flour.
• Whisk together the oat flour, almond flour, brown rice flour, light brown sugar and salt in a medium bowl. Mix the vanilla with the water in a liquid measuring cup, then slowly pour the liquid in a stream into the flour mixture, stirring constantly, until it becomes a pourable batter (like a thin pancake batter); add more or less water as necessary. Pour the batter onto the prepared baking sheet, then use an offset spatula to spread the batter evenly all the way to the edges, smoothing the top so that it is quite thin (you can also use a rolling pin and roll the batter out between two sheets of parchment paper). It should be no more than 1/4 inch thick.
• Bake until the top is dry and begins to crack, 15 to 18 minutes. Let cool until it is cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 250 degrees F.
• Break the baked layer into 1/2- to 1-inch pieces. Spread the broken pieces evenly on the same baking sheet. Bake, stirring halfway through and redistributing on the baking sheet, until the flakes are dried and crisp, 45 to 50 minutes. Allow to cool completely. The cereal can be stored in an airtight container at room temperature for up to 2 weeks.

2-INGREDIENT DOUGH GARLIC KNOTS

Steps:

• Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine melted butter, garlic, parsley, and salt in a small bowl.
• Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
• Move the knots to the prepared baking sheet and brush with garlic butter.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.