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Choose the World you Want

Fairtrade is about choosing what kind of world we want to be part of. From serving coffee and tea and church to informing and resourcing folk to make better choices, we are a fairtrade church.

Coffee Beans

We offer a number of recipes here for you to enjoy, all involving a number of fairtrade ingredients. You'll also find fairtrade news as well.

Ingredients marked * are available in Gavin’s Mill and local supermarkets.

Chocolate coconut mousse

*1 tin full fat coconut milk, chilled at least overnight in the fridge.   

*2 tablespoons cocoa powder (not hot chocolate powder)

*1½ tablespoons icing sugar

 

Do not shake the tin! 

Open the milk and spoon out the thick coconut cream that will make up at least the top half of the can.    Save the thinner milk for the next recipe!

Whisk for a few minutes to make a smooth, creamy texture.  An electric mixer helps here.

Whisk in the cocoa and then fold in the icing sugar.

Put into a serving bowl or divide into 4 little dishes. 

Refrigerate for a couple of hours before eating.

 

              This is delicious and healthy but a little goes a long way.

 

Waffles or pancakes

*The rest of the tin of coconut milk

250g plain flour + 2teasp.  baking powder or self-raising if you don’t have plain

*1 tablespoon sugar

½ teaspoon salt

About 300ml milk    see note below

2tablesp (60ml)  vegetable oil for the batter and extra to grease the pan or waffle maker..

2 eggs

Whatever you like to eat on top of you pancakes or waffles!

 

NB: Thicker pancakes might need a little less milk than the waffles.

 

Mix dry ingredients in a bowl.

Make the coconut milk up to 450 ml ( less for thick pancakes) with ordinary milk.

Add eggs and a little oil and whisk to combine

Add wet to dry ingredients and cook in waffle maker, pan or on griddle.

 

Easy banoffi pies

Store cupboard ingredients for when (eventually!) friends or family drop in unexpectedly

6 sweet pastry cases

1 tin of Carnation caramel (readymade boiled condensed milk!) 

2 fairtrade bananas

100g bar of Fairtrade chocolate

 

Slice bananas thinly and layer in the bottom of the pastry cases.

Spread a layer of Carnation caramel.

Top or drizzle with any melted chocolate you like.

 

And now a recipe to use the other half of the tin of caramel (Zero Waste Scotland)

Alternative gooey caramel brownies 

 

Heat the oven to 180°, 160°fan, gas mark 4

Line a 20x20 cm baking tin with parchment 

 

  125g unsalted butter

*240g dark soft brown sugar

*200g fairtrade dark chocolate

* 25g cocoa  powder

120g plain flour

Pinch each of salt and baking powder

½ teasp Vanilla extract or vanilla bean paste.

2 eggs

Left over caramel (Whatever there is.  Half a tin really good but less will do.)

 

Melt the chocolate in a bowl over water.

Cream together the butter and sugar.

In another bowl, mix together the flour, salt, baking powder and cocoa.

 

When the butter and sugar are creamed, beat in the eggs, one at a time, followed by the melted chocolate and vanilla.

Fold in the dry ingredients.

 

Spread half the mixture in the tin.

Dot spoonfuls of caramel over it and top with remaining mixture.

Bake for 30 mins.  Switch off the oven and leave in for another 5-10 mins.

Cool in the tin before transferring to the fridge to chill down before cutting into squares … it is very gooey.

I keep it covered in the fridge.  Freezes well so you always have a wee nibble to hand!     Just double the quantities to make a big batch with a whole tin of caramel

 

 

Original gooey caramel brownies 

Heat the oven to 180°, 160°fan, gas mark 4

Line a 20x20 cm baking tin with parchment 

 

  125g unsalted butter

*240g dark soft brown sugar

*100g fairtrade dark chocolate

* 25g cocoa  powder

120g plain flour

Pinch each of salt and baking powder

½ teasp Vanilla extract or vanilla bean paste

2 eggs

120g packet of Cadburys Caramel Nibbles  (Note from Cadburys: Our cocoa beans are sourced through the Cocoa Life Sustainability Program.  See   www.cocoalife.org/)

 

Melt the chocolate in a bowl over water.

Cream together the butter and sugar.

In another bowl, mix together the flour, salt, baking powder and cocoa.

 

When the butter and sugar are creamed, beat in the eggs, one at a time, followed by the melted chocolate and vanilla.

Fold in the dry ingredients.

 

Spread half the mixture in the tin.

Dot the caramel nibbles over it and top with remaining mixture.

Bake for 30 mins.  Switch off the oven and leave in for another 5-10 mins.

Cool in the tin before transferring to the fridge to chill down before cutting into squares … it is very gooey.

I keep it covered in the fridge.  Freezes well so you always have a wee nibble to hand!     Just double the quantities to make a big batch with a whole tin of caramel

 

 

 

Waitrose recipe:  Raisin, cinnamon & jumbo oat cookies

Preheat the oven to 180°C, gas mark 4.  Line two large baking sheets with baking parchment.

125g unsalted butter
*100g Fairtrade light brown muscovado sugar
*80g Fairtrade golden caster sugar
*110g Fairtrade flame raisins
150g plain flour
150g jumbo oats
1 tsp bicarbonate of soda
½ tsp fine salt
1 tsp Fairtrade ground cinnamon
1 Large Free Range Egg 

1. In a large saucepan, warm the butter and both sugars until the butter has melted. Stir to combine, then remove from the heat and cool for 5 minutes. Meanwhile, in a mixing bowl, combine the raisins, flour, oats, bicarbonate of soda, salt and cinnamon.

2. Using a wooden spoon, beat the egg into the butter and sugar in the saucepan, then tip in the dry ingredients and mix until just combined. Chill for at least 1 hour.

3. Divide the mixture into 24 spoonfuls (about 30g each) and roll each into a ball with your hands. Place in two batches of 12, spacing well apart on the parchment and flattening the balls slightly as you arrange them.

4. Bake for 16-18 minutes (turning and swapping the baking sheets halfway if they brown more on one side than the other) until spread and golden. Remove from the oven and cool on the baking sheets for 5 minutes, then use a spatula to transfer to a wire rack to cool completely. Serve at room temperature, or store in an airtight container for up to three days.

 

 

Lentil curry   (8 good servings)

3 medium onions (450-500 g)

300g carrot 

450 g butternut squash 

500g sweet potato

1-1.2 l water and 3 veg. stock cubes

300g lentils

*1 jar Eswatini medium curry sauce, from Gavin’s Mill

 

Sweat finely chopped onion in 2 tbsp coconut or other veg oil.

Add other chopped veg., stirring.  Add lentils.

Add stock, coconut milk, and curry sauce.

Stir well.

Cook 45 mins. On gentle heat, stirring occasionally.

Freezes well, so some for tonight and rest for later.

 

Potato and chickpea curry

1 onion, chopped. Sweat in 2 teasp *coconut oil

Add 750g chopped potatoes. Stir to coat.

Add in 1 tin chickpeas with most of the liquid, ½ veg stock cube, 

1/3 jar *Eswatini medium curry sauce, 

½ tin *coconut milk and 1 peeled, chopped eating apple.  Retain rest of the chickpea liquid to add later if needed

Stir well, cover and cook over medium heat for 45 mins.

5  mins before end, add 100g chopped spinach.

Add fresh coriander if liked.

Stir well and serve.

 

Melted Chocolate
Pancakes
Banana bunches
Fudge Brownies
Ice Cream and Brownies
Espresso and Cookies
Indian Food
Rice and Vegetable Curry
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