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Fair Trade Recipes
Fair Trade Recipes
A good variety of Fair Trade Recipes can be found at:
Fairtrade Foundation (UK)
But here are a few from us for starters
- or perhaps not.
1 1/3 c. flour 1/3 c. Fair Trade brown sugar
¾ tsp. Cinnamon ½ c. butter or margarine
¾ tsp. Ginger ½ c. boiling water
½ tsp. Allspice ½ c. Fair Trade molasses
½ tsp. Salt 1 egg, slightly beaten (suggest free range organic)
½ tsp. Baking powder
½ tsp. Soda
Preheat oven to 350* F. Grease bottom only of 8” or 9” square pan.
In a large bowl, mix all dry ingredients. Add remaining ingredients and mix until well blended. Turn batter into prepared pan and bake 30-40 min., until pick inserted in center comes out clean.
Serve slightly warm with whipped cream.
Terri’s Gingersnap Cookies
1 c. Fair Trade granulated sugar 2 c. flour
¾ c. shortening or butter 1 tsp. ginger
1 egg (suggest local free-range organic) 1 tsp. cinnamon
3 T. Fair Trade molasses 1 tsp. cloves
2 tsp. baking soda
Pinch of salt
Preheat oven to 350F
Cream sugar and shortening, then add egg and molasses and mix well. After combining all dry ingredients, add them to the wet mixture and mix until thoroughly combined. Roll dough into balls about the size of a walnut, flatten slightly and dip in Fair Trade sugar. Bake at 350* for about 10 minutes. Recipe makes about 3 dozen medium cookies.
1 2/3 c. Fair Trade granulated sugar 1 c. water
2 c. flour ¼ c. Fair Trade baking cocoa
¼ tsp. Salt ½ c. plain low fat yogurt
1 tsp. Soda 2 eggs (suggest free range organic)
1 c. butter or margarine
Preheat oven to 375* F. Grease a 10 ½” x 15 ½ “ pan and set aside.
Combine sugar, flour, soda and salt in a large bowl. Set aside.
In a small saucepan bring the butter/margarine, water and cocoa to a boil. Remove from heat and add to dry ingredients. Stir well, then add yogurt and eggs and stir again until well mixed. (Batter will be thin.) Pour batter into prepared pan and bake for 25 minutes at 375*. Allow cake to cool slightly, then frost with Cocoa Butter Frosting.
Cocoa Butter Frosting
½ c. butter or margarine 4 c. Fair Trade powdered sugar
¼ c. + 2 Tablespoons milk 1 tsp. Vanilla extract
¼ c. Fair Trade baking cocoa
Combine milk, butter/margarine and cocoa in a medium saucepan. Bring to a boil over medium heat, stirring to prevent scorching. Boil this mixture until it is completely bubbly, then remove from heat and add sugar and vanilla. Beat until smooth and spread over warm cake.
Banana Apple Chocolate Crumble
2 large Fair Trade bananas, peeled and sliced
2 medium baking apples, peeled and cut into chunks (suggest locally grown organic)
1 Tablespoon rum
Juice of ½ lemon
1 Tablespoon Fair Trade Powdered sugar
2 Tablespoons grated Fair Trade dark chocolate
1 2/3 c. flour
5 oz. (1/2 c. + 1 T.) cold butter, cut in cubes
2 oz. ground hazelnuts
¼ c. Fair Trade brown sugar
Preheat oven to 425* F.
In a bowl mix the rum, lemon juice and 1 T. powdered sugar, then add the bananas and apples. Stir fruit to coat, then pack tightly into the bottom of an oven-proof baking dish. Sprinkle with the grated chocolate and set aside.
Crumble topping: Place the flour in a food processor, activate the blade and add the butter one cube at a time. Toss the mixture in a bowl and fold in the hazelnuts and sugar. Spoon the mixture onto the fruit, covering the entire surface neatly and lightly pressing the mixture onto the fruit.
Bake the crumble in a 425*F oven for 15-20 minutes. Juices should bubble around the edges and topping should be golden brown. Serve warm with ice cream or heavy pouring cream.
Dean's Roasted Banana Trifle
6 ripe unpeeled medium Fair Trade bananas (2 pounds +)
2 c. reduced fat (2%) milk
2/3 c. Fair Trade sugar, divided
2 T. cornstarch
¼ tsp. salt
2 large eggs (use local free range if available)
1 T. butter
2 tsp. Fair Trade vanilla extract
2 (8 oz.) containers frozen whipped topping, thawed and divided
1 box (11 oz.) vanilla wafers, divided
Place two bananas on a jellyroll pan and bake at 350*F for 40 minutes. When cool, peel and mash. Set aside.
In a small saucepan, begin heating milk with 1/3 c. sugar over medium heat – do not boil.
Combine 1/3 c. sugar with cornstarch, salt and eggs in a bowl. Mix until smooth.
Once the milk is steaming, mix a few spoonfuls into the egg mixture. Then combine egg mixture into the pan of remaining milk. Cook 3 minutes – until thick and bubbling. Add butter, mashed bananas and vanilla.
Cool custard over a dish of ice for 15 minutes. Adjust color with yellow food coloring if you choose. Mix with 8 oz. of whipped topping.
Arrange wafers to cover bottom of trifle bowl (or other glass bowl with a flat bottom and straight sides). Cover with layers of custard, banana slices and whipped topping. Repeat all three layers. Decorate the top according to personal preference with additional banana slices, crushed wafers, chopped or sliced nuts .
Recipe is from Pastor Dean Wolf who produced this “standout” dessert for MAFTTI’s 2012 “Bananamania” event. Picture at top.
Chocolate Lovers’ Delight
1/3 c. Fair Trade baking cocoa 1 c. flour
¼ c. cooking oil 2 tsp. Baking powder
¾ c. Fair Trade granulated sugar ½ c. milk
¼ tsp. Salt ½ c. chopped walnuts
1 tsp. Vanilla extract
Preheat oven to 350* F. Grease an 8”x8”x2” pan and set aside.
In a medium bowl combine the cocoa, cooking oil, sugar, salt and vanilla. Mix thoroughly.
In a small bowl combine the flour and baking powder. Add the flour mixture to the chocolate mixture alternately with the milk and mix until smooth. Stir in walnuts. Spread batter in prepared pan. Then prepare the following topping:
½ c. Fair Trade granulated sugar
½ c. Fair Trade brown sugar
¼ c. Fair Trade baking cocoa
1 c. water
Combine the sugars and cocoa; sprinkle evenly over the top of the batter in the pan. Carefully pour 1 c. of water over the top of all. Bake at 350* for 50 minutes or until center tests set. Serve warm with heavy pouring cream or ice cream.
Flourless Chocolate Cake
7 oz. Fair Trade Chocolate (71% cocoa bars work well)
4/5 c. butter
1 c. Fair Trade granulated sugar, divided
4 eggs, separated (suggest free range organic)
½ c. walnuts, chopped
Preheat oven to 350*. Grease a 10” spring form pan and set aside.
Melt butter and chocolate in a double boiler. Mix the egg yolks with ½ c. sugar. Fold chocolate mixture into yolk mixture. Beat egg whites until frothy and gradually add remaining ½ c. sugar. Fold chocolate mixture into egg whites. Pour batter into prepared spring form pan and sprinkle walnuts over the top. Bake at 350* for 40 minutes.
Za’atar Salad Dressing
½ c. Fair Trade extra virgin olive oil (available online through Canaan brand)
¼ c. balsamic vinegar
1 T. Fair Trade za’atar (recommend Canaan brand za’atar from Palestine)
1 T. lemon juice
Salt & pepper to taste
Mix all ingredients together. Excellent on Greek-style salads.
Other suggestions for this dressing:
(1) Multiply the recipe and use as a marinade for mixed vegetables for roasting. Marinate vegetables for 15-20 minutes, then roast or barbeque to taste.
(2) Multiply the recipe and use as a meat marinade. Marinate meats such as chicken or lamb for 45-60 minutes in the refrigerator before roasting or barbequing to taste.
Za’atar Pita Chips
This is not a “strict” recipe, as it can be prepared with a variety of bread choices and according to individual taste. Use pita bread (with or without pocket) or flatbread, either whole wheat or white. If using pocket pitas, split them horizontally into 2 rounds. Arrange bread on baking sheets (“rough” sides of pocket pitas face up), then, using a pastry brush, coat the top surfaces of the bread with the following mixture:
¼ c. Fair Trade extra virgin olive oil (available online through Canaan brand)
¼ c. Fair Trade za’atar (suggest Canaan brand za’atar from Palestine)
Cut coated bread into wedges or triangles of desired size and separate them slightly. Bake in batches in the middle of a preheated 350 F oven about 8 minutes or until crisp golden. Serve hot or at room temperature.
Basic Maftoul (Palestinian Couscous)
Palestinian couscous is prepared like rice; no special pans needed. Using Fair Trade Maftoul (Canaan brand, available online, is recommended), the proportions are 2 parts Maftoul to 3 parts water. Heat a tablespoon of Fair Trade extra virgin olive oil in a pot, add the Maftoul, and sauté for a few minutes. Add the water to the pot, bring it to boil, then cover, reduce heat to low and simmer for 15 minutes or until the water has been absorbed. Remove from heat and fluff with a fork. Optional: mix in ½ tsp. butter along with nutmeg and cinnamon to taste. Serve with Maftoul sauce (see following recipe) or any stew.
4 pieces of chicken, with bones (may remove skin) salt (to taste)
1 can chick peas (garbanzo beans) Fair Trade extra virgin olive oil
1 large onion, chopped 2 whole cardamom
¼ tsp. turmeric 1 tsp. each nutmeg and cinnamon
Place the chicken in a pot, cover with water and add the cardamom. Bring to boil, skim away fat, then add the onion, chick peas, turmeric, nutmeg, cinnamon and salt. Return to boil, then cover pot and simmer on low heat for 30 minutes or until chicken is cooked through. Serve over basic Maftoul or on the side.
Maftoul Salad with Sun Dried Tomatoes
1 (9 oz) pkg. Fair Trade Palestinian Maftoul (suggest Canaan brand, available online)
1 c. lightly steamed broccoli florets
4 oz. fresh mozzarella cheese, cut in small cubes
2-3 green onions, chopped
Fair Trade sun dried tomatoes, chopped (available online through Canaan brand Palestinian products)
½ c. Fair Trade extra virgin olive oil
Salt to taste
¼ c. red wine vinegar
Prepare the Maftoul by bringing it to a boil in the recommended amount of water, lightly salted. Remove from heat and let sit for 15 minutes, covered. Fluff with a fork, then add all remaining ingredients. Refrigerate and serve cold.
Lemon Scented Maftoul
1 c. Fair Trade Palestinian Maftoul (suggest Canaan brand, available online)
Pinch of turmeric
Zest and juice of ½ lemon
½ tsp. salt
½ c. raisins (use Fair Trade when possible)
1 ½ c. water
In a saucepan, bring the water, turmeric, salt, 1 tsp. finely grated lemon zest and the juice from ½ lemon to the boil. Add raisins and Maftoul. Return to boil, cover, then remove from heat. Allow to sit for 15 minutes. Fluff with a fork. Can top with chopped fresh mint or cilantro before serving.