Inspired by the Big Fair Bake run by the Fairtrade Foundation in 2012, we supported various local events with cakes! We thought you might like the recipes for the things we made, and if you click on the 'Take a Step in 2012' logo you can see loads more great fair trade bake recipes (Yes, the link still works!).
The 2016 Fairtrade Fortnight Breakfast campaign has inspired us even further, so we've included some delicious brekkie recipes too!
You can buy all the Fairtrade ingredients in either the Coop or Turnaround, or failing that, Amazon.co.uk will deliver them to your door, but it's always better to support our local businesses where we can. You might like to check out the other local businesses selling fair trade items here.
Happy Fairtrade cooking!
Handful of ripe strawberries
1 Fairtrade banana
25g porridge oats
1 tbsp of Traidcraft or Equal Exchange honey
150ml natural yoghurt
100ml Fairtrade apple juice
Put all ingredients in a blender or food processor and blend to a smooth, thick drink.
Step 1: Mix the eggs, flour and milk together to make a creamy batter.
Step 2: Melt a little butter in a frying pan and throw in the sliced
bananas. Pour in enough batter to coat the bottom of the frying pan, let
it cook for a minute or so then drizzle over the chocolate spread.
250 g (9oz) plain flour
1/2 tsp salt
3 tsp baking powder
100g (4oz) Fairtrade caster sugar
1 egg, lightly beaten
120ml (4 fl oz) milk
125g tub natural goat’s milk yoghurt or plain yoghurt
75g (3oz) butter, melted and cooled
1tsp finely grated orange rind
100 g bar Divine Orange Milk Chocolate, chopped into chunks
Step 1: Pre-heat oven to 200°C, 400°F, Gas Mark 6. Put 12 paper cases into a muffin tin.
Step 2: Sift together the flour, salt, baking powder and sugar. Set
to one side. In a separate bowl or jug, mix together the egg, milk,
yogurt, melted butter and orange rind.
Step 3: Pour the wet ingredients into the flour mixture and stir
lightly until just combined, adding the chocolate chunks and stirring
them through gently. The mixture will be quite lumpy, though there
should be no dry flour visible.
Step 4: Spoon the mixture into the muffin cases and bake for
approximately 20 minutes, or until the tops spring back when touched
Step 5: Cool on a wire rack.