To celebrate Fairtrade Fortnight 2017 we held our very own bake off here at Thought HQ – you may have seen it on our Instagram Story. Each of our five bakers were given a Fairtrade ingredient to base their recipe on, as well as a whole weekend to come up with something creative and of course, delicious. And in fact, our creations were so delicious that we thought we would share our Fairtrade Fortnight recipes with you!
Our 5 Favourite Fairtrade Fortnight Recipes
Aviva’s Fairtrade Espresso Cupcakes (the winning recipe!)
- 240ml (8 ½ floz) milk
- 20g (3/4oz) Fairtrade espresso powder
- 80g (3oz) unsalted butter, softened
- 280g (10oz) caster sugar
- 240g (8 ½ oz) plain flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 large organic free range eggs
- 50ml (1 ¾ oz) whole milk
- 16g ( ½ oz) Fairtrade espresso powder
- 500g (1lb 2oz) icing sugar (Aviva’s tip: I didn’t need this much – 250g was perfect!)
- 160g (5 ½ oz) unsalted butter, softened
1. Pre-heat oven 190C/375F/gas mark 5. Prepare your muffin tin with cases.
2. Lightly warm the milk, without boiling, and dissolve the espresso powder in to it.
3. Beat the butter, sugar, flour, baking powder, and salt on a low speed until the consistency resembles fine breadcrumbs.
4. Whisk the milk mixture and eggs together.
5. Pour three quarters of the mixture into the dry ingredients combine on a low speed.
6. Increase speed to medium until smooth and thick, pour in the rest of the milk mixture and mix until smooth.
7. Fill the muffin cases ¾ full and bake for 18-20 minutes.
8. Like before, slightly warm the milk and dissolve the Fairtrade espresso powder. Then set aside to cool completely.
9. Using an electric whisk or freestanding mixer with the paddle attachment on a low speed combine the icing sugar and butter until sandy in consistency.
10. Slowly start to add the milk mixture, once it’s all mixed together increase speed to high until light and fluffy.
11. Spread or pipe your icing onto your cooled cupcakes and decorate as you wish with chocolate-coated coffee beans. Alternatively, you can shave a chunk of Green & Black’s Dark Espresso Chocolate on top.
Adapted from the Hummingbird Bakery Espresso Cupcake recipe.
Abby’s Fairtrade Chocolate Brownie Bites
“This vegan, gluten-free recipe is so simple but so effective, as well as healthy!”
- 1 1/2 cups of pitted Medjool dates (around 15 dates)
- 1 cup of plain roasted peanuts (unsalted)
- 1/4 cups + 2 tbs Fairtrade cocoa powder
- 1/2 cups of Fairtrade dairy-free chocolate chips
1. Combine all the ingredients in a food processor.
2. Pulse for 2-3 minutes until the mixture is nice and smooth.
3. Roll into around 12-15 balls.
4. Roll each ball around in cocoa power and tap off any extra cocoa.
5. Store in an airtight container and keep for up to two weeks.
Inspired by Eat Healthy Eat Happy blog.
Becky’s Fairtrade Earl Grey & Lemon Drizzle Cake
“Although I normally just do the lemon and poppy seed version of this cake, my Fairtrade Earl Grey adaption is also subtle but delicious. I like it because it’s a spring classic and always a winner amongst friends and family.”
- 24cm ring mould – greased & dusted with flour
- 2 tablespoons Fairtrade Earl Grey tea infused water (2 tea bags in a small cup)
- 85g unsalted butter
- 245g caster sugar
- Grated zest of 1 1/2 lemons
- 15g poppy seeds (plus extra to decorate)
- 150ml whole milk
- 235g plain flour
- 2 teaspoons baking powder
- 1/2 a teaspoon of salt
- 3 egg whites
Lemon & Syrup
- Juice and zest of 1 lemon
- 50g caster sugar
- Juice of 1 lemon
- 220g icing sugar
- 1 tablespoon earl grey tea infused water
1. Preheat your oven to 170c, gas mark 3.
2. Boil the kettle and make a small cup of Earl Grey tea using 2 teabags. This will be enough for the glaze too. Allow to cool.
3. Cream the caster sugar, butter, poppy seeds and lemon zest in a large bowl.
4. Combine the Earl Grey and milk and slowly add to the mixture in stages. Beat well – the mixture might look slightly split at this point but don’t worry!
5. In a separate bowl sieve the flour, baking powder and salt.
6. Add this to the butter mixture in 3 stages, beating well after each addition.
7. In a separate bowl, using an electric whisk if you have one, beat the egg whites until they form stiff peaks.
8. Using a metal spoon, fold this gently into the cake mixture. Don’t over-mix otherwise you will lose the light and airiness of the cake.
9. Pour into mould and bake for 30 – 35 mins until golden and the sponge bounces back when gently pressed.
10. Whilst the cake is cooking make the lemon syrup by mixing the sugar, lemon zest and juice in a saucepan and gently boiling it until it has reduced by half and a thin syrup has formed.
11. When the cake is cooked remove from the oven and spoon over the lemon syrup whilst it is still in the tin and still warm. This makes the cake wonderfully moist and forms a sugar crust on the bottom. Leave to cool in the tin for 10 minutes.
12. Turn out onto a wire rack.
13. Make the icing whilst the cake is cooling by mixing the icing sugar, Earl Grey infused water and lemon juice together until smooth and glossy.
14. Once the cake has cooled, spoon over the glaze and let it run down the sides of the cake. Sprinkle with a few poppy seeds to finish!
Adapted from the Hummingbird Bakery Lemon & Poppy Seed Recipe
Mark’s Gluten-Free, Fairtrade Chocolate & Banana Muffins
“I chose to top my muffins with some more chocolate pieces once they were out of the oven and also some toasted flaked almonds. This is a great gluten-free recipe, the bananas help to keep the muffins moist and not too dry which can often happen with gluten free flour.”
- 150g softened butter
- 150g caster sugar
- 1tsp vanilla extract
- 2 eggs
- 1-2 Fairtrade bananas
- 2tbsp Fairtrade cocoa powder
- 1tsp bicarbonate soda
- 150g gluten free plain white flour
- 6tbsp milk
- 100g Fairtrade plain chocolate (chopped into small pieces)
- 1 level tsp Xanthan Gum
1. Cream the butter, sugar and vanilla together with a wooden spoon.
2. Slowly mix in the eggs.
3. Mash the banana and add to the mixture.
4. Mix in the dry ingredients and the milk. Now add the chocolate. The mixture should be quite loose.
5. Divide between muffin cases or a greased muffin tin (two generous teaspoons in each).
6. Bake in a pre-heated oven at 180c/375f/Gas 5 for 15-20 minutes. Use a cocktail stick to test it – if the stick comes out with mixture stuck to it, the cakes aren’t ready yet.
Simon’s Fairtrade Chocolate Espresso Cake with Cafe Latte Cream
- 150g Fairtrade dark chocolate
- 150g butter
- 6 organic, free range eggs
- 250g caster sugar
- 1 teaspoon vanilla extract
- 75g plain flour
- 5 teaspoons instant espresso powder
- 4 tablespoons of coffee liqueur
- 75g Fairtrade white chocolate
- 375ml double cream
- 2 teaspoons instant espresso powder
- Cocoa powder (for decoration)
1. Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C.
2. Butter and line a 23cm springform tin with baking parchment.
3. Melt the Fairtrade dark chocolate and butter and set aside to cool.
4. Beat the eggs, sugar and vanilla together until thick, pale and fluffy. They should have at least doubled (if not tripled) in volume.
5. Fold in the flour and espresso powder (taking care not to lose the air you have created) and fold in the melted chocolate mixture.
6. Pour into the lined tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
7. Let the cake to cool completely on a wire rack before releasing from the tin.
8. For the cream, melt the Fairtrade white chocolate, and let it cool. Fold in the cream and espresso powder. Whip together to thicken the cream.
9. Sit the cake on a plate, fill the middle with the latte cream and dust with a little cocoa powder.
Adapted from Nigella Lawson’s Espresso Cake recipe.
Happy Fairtrade baking!
We would love to hear how you get on with these Fairtrade fortnight recipes! If you have any comments or suggestions, please don’t hesitate to let us know in the comments below or show us your bakes on Twitter or Instagram.