Fairtrade Recipes
Fairtrade anniversary cake
Banana Bread (vegan)
This recipe is for one loaf of 12 slices. Double the recipe for a 28 cm round tin to serve 24 people.
Preparation Time: 25 minutes
Cooking Time: 1 hr / 1 hr 40 mins
Adapted from a Post Punk Kitchen recipe
Ingredients for cake:
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon Fairtrade cinnamon
- 1/4 teaspoon Fairtrade mixed spice
- 1/2 teaspoon salt
- 1/2 cup Fairtrade brown sugar
- 1/2 cup Fairtrade white (caster) sugar
- 1/2 cup (ca. 110 g) vegan margarine, at room temp
- 3 very ripe Fairtrade bananas, mashed well
- 1/4 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 + 1/4 teaspoon Fairtrade vanilla extract
- 1/2 cup (ca. 80 g) chopped Fairtrade brazil nuts
- 1/2 cup (ca. 80 g) chopped Fairtrade dark chocolate
Ingredients for topping a 28 cm round tin:
- 1/2 cup vegan margarine
- ca. 1 cup + 1/2 cup sifted Fairtrade icing sugar
- a few tablespoons dessicated coconut (if really keen, use a fresh Fairtrade coconut and make the dessicated coconut yourself)
- ca. 4-5 tablespoons water
- ca. 2 tablespoons Fairtrade cocoa powder
- ca. 1 tablespoon cornstarch
Method
- Preheat oven to 350 F / 175 C. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine, or if doubling, use a 28 cm round tin.
- Sift together flour, baking soda, salt and spices.
- Mix the apple cider vinegar with the soy milk.
- Cream together the margarine and sugars. Add bananas, vinegar-y soy milk and vanilla.
- Add the wet ingredients to the dry. Mix well. Add the chopped nuts and chocolate.
- Pour batter into pan. Bake for an hour to an hour 10 minutes for the loaf, an hour 30 minutes to an hour 40 minutes for the round tin.
- For the topping, mix the margarine and 1 cup of the icing sugar with the dessicated coconut. Spread across top of the cake.
- Mix the remaining icing sugar, cocoa, water and cornstarch to form a usable icing to pipe on the cake. Pipe your design. And done!
Savouries
Guacamole Dip Serves: 8
Cooking & Preparation Time: 5-10 min
Ingredients:
- 1 Chilli
- 1 Bunch of Coriander
- 2 Fairtrade Limes
- 2 Fairtrade Avocados
- 1 Tomato
- 1 White Onion
- Salt & Fairtrade Pepper to taste
Method
- First, cut your avocados in half and remove the seed. Then scoop the avocado flesh from the skin and place in a mixing bowl.
- Use the back of a fork to mash the avocado.
- Finely chop the onion and coriander and add to the avocado mash with the lime juice, salt and pepper. Mix.
- Finely chop the chilli and add to the mixture according to taste
- Finely dice the tomatoes and add to the mixture.
- You’re finished. You can either eat it instantly or cover it with cling-film and refrigerate it. The guacamole works great as a dip or as an addition to fajitas.
Sweets
Stuffed Monkey Biscuits Serves 20
Cooking & Preparation Time 40-45 min
Ingredients:
- 1lb Butter
- 3 Whole Free-Range Eggs
- 2 Free-Range Egg Yolks
- 8oz Fairtrade (Caster) Sugar
- 5 Cups of Plain Flour
- 2 teaspoons of Baking Powder
- 1/2 Cup of Cornflour
- Pinch of Salt
- 1 teaspoon of Fairtrade Vanilla Essence
- Fairtrade Smooth Apricot Jam
- Fairtrade Raisins
- Fairtrade Sultanas
- Fairtrade Sugar
- Fairtrade Ground Cinnamon
Method
- Mix the butter and sugar until it makes a creamy paste
- Add whole eggs and yolks one at a time and mix together
- Add plain flour, baking powder, cornflour, salt and vanilla essence. Mix together until you have a consistent dough
- Roll the dough out and cut it into four portions
- Cover each portion with the apricot jam, raisins and sultanas
- Sprinkle each portion with cinnamon and sugar
- Roll each portion into a sausage shape, flatten it and cut it into biscuit sized pieces
- Place on some grease-proof paper in an oven tray and bake in a preheated oven at gas mark 5/375 F/180 C for 30-40 minutes until golden brown
- Enjoy!
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