Healthy Ginger

Cookies

INGREDIENTS

  • 1 tbsp ground flax + 3 tbsp water

  • ¼ cup coconut sugar (or brown sugar), plus about ¼ cup for rolling

  • ½ tsp baking soda

  • ¼ tsp salt

  • 2 tbsp coconut oil, not melted

  • 2 cups almond flour or meal*

  • 1 tsp vanilla extract

  • 2 tsp ground ginger

  • 1 tsp cinnamon

  • Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silpat (if you just have a cookie sheet, spray very well with cooking spray).

  • In a small bowl, stir together flax and water. Set aside to set for 5 minutes

  • Place about ¼ cup of coconut sugar in a small bowl to roll cookies in later. Set aside.

  • The batter can be made using a food processor (recommended) or in a mixing bowl. Place the coconut sugar, baking soda, salt, and coconut oil in a large bowl or food processor. Stir/process until well-combined.

  • Mix in the rest of the ingredients, including flax mixture, stirring/processing to combine. You should have a smooth dough ball that's slightly sticky and easy to scoop. A tablespoon cookie scoop works great here!

  • Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar. Place onto a prepared baking sheet and gently flatten cookies with hands (they won't spread while baking.)

  • Bake for 11 minutes. Allow cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.

This year, for our special Christmas dinner turkey, we had tried Copas. I can say it is a traditional turkey as our grandmother would have. They combine the best, centuries-old production methods with state-of-the-art facilities, exceeding all farm assurances schemes & welfare standards currently operating in the UK. They try to be environmentally friendly. As many of us heard about the farm's situations, the animals situation nowadays. However, with Copas is different!

 

To make a long story short, you can have the best turkey quality, with a beautiful packaging and everything you may need to cook this special turkey in this package.

All you need to do is to put this turkey out of the fridge for 1 or 2 days and then cook it!

All you need for a 5kg turkey: 

150gr Butter

100gr parsley

Salt & Pepper

Rinse turkey with cold water and pat it dry with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey.

Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin.Stuff 2/3 of the butter mixture under the skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavour.

Rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper.

Everyone use foil for roasting the turkey, but I love juicy turkey, that's why I've used oven bags. It was cooked about 4 hours for about 200˚c. 

And the result is so juicy & crispy, believe me, you have to try that :).