breakfast

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Contents

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

The Big Book

of Fairtrade

Breakfasts

make your

breakfast

count

With Fairtrade


Contents

Hi!

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

The Big Book

of Fairtrade

Breakfasts

Thank you for making your breakfast count

by choosing Fairtrade. You’re brilliant.

Every day, millions of farmers and workers in developing countries work hard to grow the

food we eat. Yet many don’t know where their next meal is coming from. It’s simply wrong.

But you’re helping to change this. By choosing Fairtrade at breakfast, or at any time of the day,

many now know they can put food on the table for the people they care about, all year round.

In this book, you’ll find a host of delicious recipes that show just how easy it is to

make the start of your day Fairtrade. We think there’s something for every taste

and level of culinary skills.

• We’ll also whisk you off to South America

to learn about some of the typical breakfasts

and treats made in the region of Colombia

where the stars of our Fairtrade films live and

work. Whether you prefer sweet or savoury,

there’s plenty of inspiration, from arepas

(corn cakes) to banana cake.

• If you’re more of a (tea) bag than a (coffee)

bean person, then how about sampling one

of three unusual teas – they’re tea-rrific!

• If you want to expand your Fairtrade ingredients

cupboard, you’ve come to the right place. Take

a look at our page of products to inspire your

breakfast where there’s something to brighten

up even the dullest of starts to the day.

• For when there’s no time to make breakfast

at home, we’ve put together a list of three

places where you may not have expected

to find your Fairtrade cup of coffee – so you’ll

always be in the know for coffee on the go.

We hope this book gives you enough inspiration to create a memorable

Fairtrade breakfast over Fairtrade Fortnight and throughout the rest of the year.

Sit down for breakfast, stand up for farmers.

2


Contents

Spelt Quinoa with Berries

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BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

This hearty breakfast can be made on the

day or if you don’t have much time in the

morning, you can cook the spelt the night

before. The best thing is that you can easily

vary the toppings with your favourite nuts,

fruits and spices.

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Ingredients:

• 80g spelt

• 80g Fairtrade quinoa

• 400ml Fairtrade coconut milk

• pinch of salt

• 1 Fairtrade cinnamon stick

• 1 Fairtrade vanilla pod cut in half lengthways

• 120g of fresh berries, such as red currants,

blackberries or raspberries

• 4 tbsp Fairtrade honey

• 1 tbsp lemon juice

• 100g pecans, coarsely chopped

Serves 4

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Breakfasts

Method:

1. Rinse the spelt in a colander under cold running

water. Cover with water and leave to soak for

1 hour or overnight.

2. Drain and cook the spelt for about 20 minutes

(until it is al dente.)

3. Meanwhile, bring the coconut milk to a boil with a pinch

of salt, cinnamon stick and vanilla pod. Rinse the quinoa

in cold running water and add to the coconut milk. Turn

off the heat and leave for 15 minutes, then return to

the heat and simmer for 5 minutes with the lid on

or until the quinoa is softened.

4. Meanwhile, clean the fruit. Mix the honey and lemon juice

in a bowl. Remove the cinnamon stick and vanilla pod

from the quinoa and add the spelt.

5. Divide the quinoa spelt mixture between four bowls

and top with the fruit and pecans, and drizzle with

the honey-lemon mixture.

3


Contents

Tasty topped rye bread and rice cakes

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FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

If you spend your morning on autopilot

then this recipe is to inspire you to

swap that standard slice of bread

for rye bread and/or rice cakes.

Ingredients:

• 4 slices of rye bread

• butter

• Fairtrade honey

• 4 Fairtrade rice cakes

• 2 ripe avocados, mashed

• chives, chopped

• 3 ripe tomatoes, sliced

• pinch of sea salt

• pinch of chilli flakes

• Fairtrade tea (for serving) Rooibos and honey,

green tea or Earl Grey

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Breakfasts

Method:

1. Spread the slices of rye bread with a

thin layer of butter and drizzle with honey.

2. Cover the rice cakes with avocado and tomato

slices and garnish with the chopped chives.

Sprinkle with sea salt and chilli flakes to taste.

3. Make a tea of your choice: pour on boiling

water and allow 3 minutes to brew.

4. Serve on a nice big plate to show off the

colourful ingredients.

Serves 2 – 4

4


Contents

Pancakes with grilled banana

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In the know, for coffee on the go

This dream breakfast filled with tropical

flavours is really something for a slow

Saturday morning or a lazy Sunday.

Make the batter beforehand and save

some for weekdays (if you can!).

Ingredients:

• 5 tbsp Fairtrade coconut oil

• 2 tbsp Fairtrade maple syrup

• ½ fresh Fairtrade pineapple, peeled,

core removed, sliced

• 250g spelt flour

• 2 eggs

• 2 ripe Fairtrade bananas, mashed

• squeeze of lemon juice

• 1 tsp baking powder

• pinch of salt

• 400ml almond milk

• 4 full tbsp crème fraîche

• dessicated coconut

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Breakfasts

Method:

1. Melt 2 tbsp coconut oil in a frying pan and add the

maple syrup. Once dissolved, add the pineapple

and put aside to marinate.

2. Sift the spelt flour into a bowl and add the eggs,

mashed bananas, lemon juice, baking soda and salt.

Add the milk and mix until it is a nice smooth batter.

Add more milk if the batter is too dry or too thick.

3. Heat the remaining coconut oil in a non-stick frying

pan and cook the pancakes on a medium heat until

golden brown on both sides. Keep warm in a separate

pan or between two boards.

4. Heat a grill pan to medium heat and grill the pineapple

for about 3 minutes on both sides until golden brown.

5. Serve the pancakes with pineapple and a large dollop

of crème fraîche. Sprinkle with grated coconut and

an extra dash of maple syrup.

Serves 4

5


Contents

Fairtrade Choco-banana smoothie

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THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

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Breakfasts

Who says you can’t have chocolate

for breakfast? You can surprise all

your friends and family with this healthy

cocoa and avocado combination.

It’s delicious, trust us!

Ingredients:

• 2 Fairtrade bananas, peeled

• 1 avocado

• 300g frozen blueberries

• 3 tbsp cocoa powder

• pinch of sea salt

• pinch of Fairtrade cinnamon

• 500ml almond milk

• 4 tbsp coconut flakes

Method:

1. Cut the bananas and avocado into chunks.

2. Put the banana, avocado, frozen blueberries,

cocoa, sea salt and cinnamon in a blender.

3. Add the almond milk and cocoa powder,

and blend until smooth and creamy.

4. Pour into 4 glasses and garnish with

1 tbsp of coconut flakes per glass.

5. For best results, set in the fridge for 10 minutes,

serve, dust some extra cocoa powder over

the top using a sieve.

Serves 4

6


Contents

Fairtrade Pear and Honey Green Tea Loaf

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Did you know you can use tea in baking?

The aromatics in herbal the tea lightly

infuse into this bake, taking the idea

of a ‘teacake’ to a whole new level.

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

Ingredients:

• 4 pears

• 2 bags Clipper Pear & Honey Green Tea

• 1 cup buckwheat flour

• ½ cup coconut flour

• 1 scoop vanilla protein powder

• 25g Fairtrade ground almonds

• ¼ cup natural sweetener (stevia or xylitol)

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 2 eggs

• 2 tbsp Greek yoghurt

• 2 tbsp Fairtrade runny honey

• 1 tsp Fairtrade vanilla extract

Serves 6

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Breakfasts

Method:

1. Peel and chop two of the pears and place in a small

pan. Brew the Clipper tea bags in 100ml water for a

few minutes, then add to the pan to cover the pears

(yes, including the tea bags!). Simmer for 10 minutes

until most of the liquid has evaporated and the pears

are soft. Set aside to cool.

2. Preheat the oven to 200C and grease and line a loaf

tin. Thinly slice the other two pears (skin on) and arrange

at the bottom of the tin so the base is covered.

3. Mix together the flours, protein powder, baking powder,

cinnamon, sweetener and almonds in a large bowl.

4. Remove the tea bags from the pears and discard.

Place in a blender along with the yoghurt, eggs,

honey and vanilla extract and whizz up until smooth.

5. Pour this into the dry ingredients and gently mix until

it’s a smooth, thick batter. Spoon over the pear slices

and smooth evenly on top. Bake for about 45 minutes

(covering with tin foil halfway through to avoid burning!)

until golden, risen and a skewer comes out clean.

6. Leave to cool in the tin for about 30 minutes,

then turn out onto a wire rack.

7. When ready to serve, drizzle over a little more honey and

sprinkle over some flaked almonds for a finishing touch!

Recipe by:

Clipper Tea

clipper-teas.com

7


Contents

Fairtrade dried fruit compote

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FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

This compote makes a great breakfast

with thick Greek-style yoghurt. It is also

a delicious pudding served on broken

amaretti biscuits topped with cream

or yoghurt. Delicious!

Ingredients:

• 200g Tropical Wholefoods Fairtrade dried apricots

• 200g Tropical Wholefoods Fairtrade dried mangoes

• 100g Fairtrade raisins

• 150ml Fairtrade orange juice

• 80g Fairtrade honey

• zest of 1 Fairtrade lemon

• zest of 1 Fairtrade orange

• 1 Fairtrade cinnamon stick

• 3 Fairtrade cloves

• 1 star anise (optional)

• thick yoghurt (to serve)

• amaretti biscuits (optional)

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Breakfasts

Method:

1. Pour 500ml warm water into a large bowl,

tip in the dried fruit and leave to soak for an hour.

2. Pour 500ml water into a large saucepan along with

the orange juice, honey, lemon and orange zest,

cinnamon, cloves and star anise (if using). Bring

to a boil, then add the fruit and its soaking liquid.

3. Bring back to the boil, reduce the heat and simmer

for 30-40 minutes, stirring occasionally, until the fruit

has softened and the liquid has thickened slightly.

4. Serve warm or cold. Store in the fridge in an airtight

container for up to a week.

Recipe by

Tropical Wholefoods

tropicalwholefoods.com

Serves 8 – 10

8


Contents

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

Fairtrade espresso,

nut and fruit biscotti

Biscotti are a classic Italian biscuit, traditionally

super crunchy to withstand a good dunk in coffee.

That’s why these ones are double-baked!

Ingredients:

• 500g flour

• 500g unrefined Fairtrade caster sugar

• 1 tbsp Fairtrade espresso

• 1 tbsp baking powder

• 5 eggs, lightly beaten

• finely grated zest of 1½ lemons

• 150g Fairtrade cashew nuts

• 150g Fairtrade Brazil nuts (roughly cut into 6-8 pieces)

• 100g Fairtrade sultanas

• 100g sliced Fairtrade dried apricots

• 100g sliced dried figs

Around 30 biscuits

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Breakfasts

Method:

1. Mix the flour, sugar, espresso and baking powder

together in a large bowl.

2. Add half the eggs and all the lemon zest and mix well.

Gently mix in the remaining eggs.

3. Add the nuts and dried fruit and mix well.

4. Divide the dough into six and roll out into sausage

shapes about 3cm in diameter and place on baking

parchment on baking trays, at least 6cm apart. (You may

find it easier to dampen your hands when rolling these

out to prevent the dough sticking to them.)

5. Lightly flatten the ‘sausages’ and bake until golden

brown, approximately 20-30 minutes.

6. Remove from the oven and leave to sit

for 10 minutes to cool and firm up.

7. Drop the temperature of the oven to 140C. Using a

serrated knife, cut the biscotti on an angle into ½ cm

thick slices and lay these out on the baking trays. Return

to the oven and cook for 10-12 minutes then turn

the biscotti over and cook until they are pale golden,

approximately 10-15 minutes. Once baked, remove from

the oven and cool on cake racks, then store them in

airtight jars. They’ll keep for two to three weeks.

Recipe by

Liberation Nuts

chooseliberation.com

9


Contents

Fairtrade Chocolate Chip and

Brazil Nut Banana Bread

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FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

Serves 6 – 8

PRODUCTS TO INSPIRE YOUR BREAKFAST

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Breakfasts

Banana bread is a great way to use up

overripe bananas. In fact, the darker the

skins, the better! This recipe adds Brazil

nut for a delicious nutty crunch.

Ingredients:

• 150g plain flour

• 150g wholemeal flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• ½ tsp salt

• 100g 70% Divine chocolate,

broken into pieces and roughly chopped

• 60g Fairtrade Brazil nuts, roughly chopped

• 125g unsalted butter, very soft,

plus a little extra for greasing

• 150g Fairtrade caster sugar

• 2 large eggs

• 100ml buttermilk

• 1 tsp Fairtrade vanilla extract

• 1 tsp almond extract

• 4 medium over ripe Fairtrade bananas,

mashed almost to a puree

Method:

1. Preheat the oven to 180C and grease a 2lb loaf tin

with a little butter.

2. Sift the flour, baking powder, bicarbonate of soda and

salt into a large mixing bowl. Add the chocolate and

Brazil nuts and briefly mix together until evenly distributed

and coated in flour.

3. In a separate bowl, cream together the butter and sugar

with a hand whisk or food mixer until light and fluffy. Beat in

the eggs one at a time, followed by the buttermilk, vanilla

and almond extracts and finally the mashed bananas.

4. Make a well in the centre of the dry ingredients and pour

in the wet mixture. Using a large spoon, mix everything

together until just combined.

5. Pour the mixture into the greased loaf tin and cook in

the preheated oven for 60-70 minutes or until a skewer

comes out clean when inserted into the middle.

6. Remove from the oven and allow to cool in the tin

for 5-10 minutes before turning out onto a wire rack

to cool completely.

Recipe by

Divine Chocolate

divinechocolate.com

10


Contents

Fairtrade Chocolate Cinnamon Rolls

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This chocolatey cinnamon recipe has been adapted

from a traditional Norwegian version. Although there

are a few steps, they are a sure way to impress

your friends and family! Enjoy hot or cold.

Makes 16

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

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In the know, for coffee on the go

The Big Book

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Breakfasts

Ingredients:

For the dough:

• 500g strong bread flour, plus extra for dusting

• 120g golden Fairtrade caster sugar

• 2½ tsp dried, quick-acting yeast

• 1¼ tsp salt

• 225ml whole milk

• 40g unsalted butter

• 1 large free range egg

• 1 Fairtrade vanilla pod, split and seeds scraped

Method:

1. Grease a baking tray measuring 23 x 33cm.

Preheat oven to 180C.

2. For the dough, combine the flour, sugar, yeast and salt

in a bowl and stir.

3. Gently heat the milk and butter together until the butter has melted.

4. In a food processor, pour the warm milk, butter, egg and vanilla

pod seeds. Add half of the dry ingredients and mix until combined.

5. Slowly add the remaining dry ingredients and mix until the dough

is sticking to the sides of the bowl. (If the dough is really sticky,

slowly add more flour until the dough starts to form a ball.)

6. Turn out the dough onto a floured work surface and knead for

around 6 minutes until it’s firm and elastic.

7. Place the dough in a large bowl, loosely cover with cling film

and a damp tea towel. Put in a warm dark place for 1.5-2 hours,

until it has doubled in volume.

8. The sauce: melt the butter, sugar, salt and cinnamon together

and pour into the bottom of the greased baking tray.

9. The filling: mix together the brown sugar and cinnamon

and set aside.

10. Once the dough is ready, remove from the bowl and smooth

out onto a well-floured surface. Roll into a large rectangle,

roughly 35 x 45cm.

For the filling

• 150g light brown Fairtrade muscovado sugar

• 2½ tablespoons Fairtrade ground cinnamon

• 115g unsalted butter, at room temperature

• 150g of Fairtrade Green & Black’s (70% cocoa solids),

finely chopped

For the cinnamon sauce

• 25g unsalted butter, plus extra for greasing

• 50g light brown Fairtrade muscovado

• sugar

• pinch of salt

• ½ teaspoon Fairtrade cinnamon

11. Spread the butter evenly onto the dough rectangle leaving

1cm free on all sides. Sprinkle the sugar and cinnamon mixture

on top and scatter over the chunks of chocolate.

12. Starting with a long edge, carefully roll the dough, tucking it in

firmly as you go, until you reach the opposite edge. Using a

serrated knife, cut the ‘log’ in the middle, then into quarters,

and then into sixteenths to ensure the rolls are uniform in size.

13. Put the rolls evenly into the tray with the cinnamon sauce (a

1cm gap should be ok). Place a damp tea towel over the tray

and allow the rolls to rise for 45 minutes in a warm dark place.

14. Bake the rolls in the oven until they are puffed up and golden

brown. Test by pressing lightly on one of the rolls: if it doesn’t

feel soft inside, the rolls are cooked.

15. Cool for 30 minutes, using a baking sheet or large plate that

will cover the whole tray, very carefully but quickly invert the

pan. (Be sure to use oven gloves because the sauce will be

very hot!)

Recipe by

Green & Black’s Organic

greenandblacks.co.uk

11


Contents

Chocolate banana flower muffins

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THREE UNUSUAL (AND TEA-RRIFIC) TEAS

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In the know, for coffee on the go

For those days you just need

a sweet pick-me-up, try these

delicious cocoa-banana muffins.

Ingredients:

For the cake:

• 100g butter, softened at room temperature

• 140g Fairtrade soft light brown sugar

• 2 large eggs, at room temperature, lightly beaten

• 30ml whole/semi-skimmed milk

• 2 ripe Fairtrade bananas, well mashed

• 190g self-raising flour

• 25g Fairtrade Cadbury cocoa

Makes 12

For the icing:

• 140g butter, softened at room temperature

• 280g Fairtrade icing sugar

• 1 tbsp Fairtrade vanilla extract

• 1 tbsp milk

To decorate:

• 12 Fairtrade banana chips

• 4 x 32g packs of Fairtrade

Cadbury Dairy Milk Buttons

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Breakfasts

Method:

1. Line a 12-hole cake tin with small muffin cases

and preheat the oven to 180C.

2. Cream together the butter and sugar with a wooden

spoon or with a mixer for about 4-6 minutes until really

light and it looks creamy. Add the eggs to the creamed

mixture a dribble at a time, beating well after each

addition. Add the milk and beat again.

3. Fold the mashed bananas into the mixture using

a large metal spoon. Sieve the flour and cocoa

over the top and fold in again.

4. When no traces of the flour or cocoa are visible,

spoon into the cases and bake for 20-25 minutes

in the centre of the oven until they’re well risen, a little

cracked at the surface and a skewer comes out of the

centre of each cupcake clean. Cool on a wire rack,

removed from the tin.

5. To make the icing, beat the butter with a wooden

spoon or electric mixer for about 5 minutes until light

and creamy, then add the icing sugar 1 tbsp at a time,

beating well after each addition.

6. Add the vanilla extract and milk, beat well for another

5 minutes to ensure the icing is really fluffy, then spoon

onto the muffins once cooled. Use a knife to spread

an even layer over the top of each cake.

7. Press a banana chip into the centre of each cupcake

and then push 12 chocolate buttons into the buttercream

in a circular pattern, to look like petals. These muffins

keep in an airtight tin, at room temperature for 4 days.

Recipe by

Cadbury Dairy Milk

cadbury.co.uk

12


Contents

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

Food for thought in Colombia

FOOD FOR THOUGHT

IN COLOMBIA

Have you watched our two snappy

Fairtrade Fortnight 2016 films? They

feature two farming families growing

coffee and bananas in Colombia and

explore how being part of Fairtrade

has made a difference to their lives.

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

Here, we’re sharing snapshots of daily

life from the stars of our film and recipes

for traditional regional breakfasts and

tasty treats.

In the know, for coffee on the go

The Big Book

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Breakfasts

Coffee farmers Luis Augusto Blandón

(above) and Maria Rosario Gañez live

on their farm in San Lorenzo, in the state

of Caldas. They have been married for

22 years and have five children. Luis

is a member of coffee co-operative

Asprocafé Ingrumá.

Rosario, as she likes to be known, wakes

up at 4am to make breakfast. Luis starts

work on the farm between 6 and 6.30am,

taking a packed breakfast with him. The

children go to school at 6.30am. Breakfast

is normally rice, eggs and arepas (corn

cakes), and coffee with milk. Luis isn’t that

keen on rice but didn’t tell his wife until she

noticed he wasn’t eating it. ‘I can’t say to

her that I don’t like it,’ he says, ‘because

I know she does it with love so I receive it

with love as well.’

They view breakfast as an important meal

– golpe, a hit of energy – and nutrition is

important. Luis and Rosario grow most of

their own food for the family on their farm

– they are quite frankly inspiring in how

resourceful and self-sufficient they are!

For Luis, being a member of Asprocafé

has meant learning about organic farming,

through meetings and trainings. Luis has

learnt how to eliminate a lot of things which

damage the environment and their health.

Meanwhile, Rosario took part in a Fairtrade

Premium-funded initiative that Asprocafé

ran, focused on women’s empowerment.

‘Knowing that I have my own vegetable

garden makes me feel secure, being able

to pick up my own food, having my own

chickens,’ she says. ‘For example: if I

decide I want to cook chicken soup for

lunch I have no need to go and buy the

ingredients. So I’m confident that my family

can be properly nourished.’

A traditional breakfast in this area of

Colombia includes arepas, accompanied

by stew, meat, cheese, eggs and/or soup,

not forgetting coffee or hot chocolate.

Here’s some advice from Rosario: ‘Arepas

have a long cooking process; you shell

the corn and then cook it during the night.

The next day you wash it, grind it and

then press it firmly to shape it into its form.

Finally you roast them in a coal stove.

‘When I run out of coal I make more by

burning some logs, when the coal is hot

and ready I can roast them. And there you

go, ready to eat! Warm arepas.’

Food for thought in Colombia

13


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MAKE YOUR BREAKFAST COUNT

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Food for thought in Colombia

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

Asprocafé Ingrumá has kindly

provided some traditional

breakfast recipes, known to

Rosario too. The first is a bean

stew with little corn cakes

called arepas, while the other

two are dishes to be eaten

alongside them.

PRODUCTS TO INSPIRE YOUR BREAKFAST

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Breakfasts

AREPAS DE SANGO O CON FRIJOL

(Arepas with beans)

Ingredients: 1kg of threshed corn,

450g of beans, 5 spring onions, 4 ripe

tomatoes, salt to taste, oil

Method: Cook the corn, grind it and

prepare the mixture. Also cook and grind

the beans. Make a stew with the onions,

tomatoes, oil and salt, then add the ground

beans and mix well. Make little arepas

out of the corn, then fill them with stewed

beans and roast in a clay cayana* or grill.

MEZCLA DE VEGETALES FRITOS

(Fried vegetable mix with cabbage,

long coriander and watercress)

Ingredients: Coriander, cabbage,

watercress (which grows in lakes), onion,

tomato, salt to taste, oil

Method: Chop up all of the ingredients

and fry lightly in oil. Add an egg if desired.

CALDO DE HUEVO CON CIMARRON

(Egg and long coriander broth)

Ingredients: Eggs, coriander, onion,

salt to taste

Method: Boil the water and add the

onion, long coriander and salt, then

add the eggs either whole or beaten,

according to your preference.

*If you don’t have a clay cayana

to cook your arepas in, don’t worry,

it can simply inspire your own

Colombian culinary odyssey!

Food for thought in Colombia

14


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Food for thought in Colombia

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

Julio Mercado Cantillo and wife

Alicia Martinez Ruíz live on the

family’s banana farm in Macondo,

Magdalena, in Colombia. Julio

is a founding member of

banana co-operative

BANAFRUCOOP.

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Breakfasts

The couple get up each day around

5:30-6am and make coffee. At 9am, Julio,

his brother and nephew come back from

working on the farm for breakfast, which

varies from day to day. Some mornings,

they eat rice, banana and sometimes

spaghetti; other days it’s rice, banana and

beef or rice, banana and chicken. The

morning meal is usually cooked by the

women of the family. Alicia’s favourite way

to cook bananas is simply boiled in water

with salt.

Breakfast needs to be big as sometimes

they work through lunch and eat again in

the afternoon.

For Julio, one of the benefits of Fairtrade

has been better and more stable prices

for his bananas, which has improved his

income and the food security of his family.

He says: ‘Since we joined Fairtrade,

everything has changed. We have all of our

daily meals. Before Fairtrade, there were

days we only had one meal a day.’

Fellow BANAFRUCOOP founding

member and farmer Martha Cecilia

Bolaño Bernal (right) lives in Santa

Marta with her teenage daughter.

Martha’s farm was really affected by

hurricanes that hit in September 2015

– she says they lost 80 percent of their

crops. Martha has insurance, which was

partly funded by the Fairtrade Premium.

The insurance company will do an audit

and check cost of damage, and pay

compensation across periods of time

to invest in recuperation of plants,

which can take five months.

The insurance company hasn’t made

payments yet, so her income has

really reduced and she has to look for

alternatives, such as selling desserts.

Of her bananas, Martha says: ‘We work

hard to send a quality product, and

everything here is made with love.’

Martha has kindly shared recipes featuring

bananas – don’t forget to choose Fairtrade!

Food for thought in Colombia

15


Contents

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

Food for thought in Colombia

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

The Big Book

of Fairtrade

Breakfasts

Banana cake

Ingredients: 6 eggs, 2 cups of Fairtrade

sugar, 10 mashed Fairtrade bananas, 2

tbsp of cream, 250ml of milk, 2 tbsp of

Fairtrade vanilla extract, 125g of margarine

or a small cup of sunflower oil, 2 tsp of

baking powder, 1 tsp of Fairtrade nutmeg,

100g of Fairtrade raisins or chocolate

drops, juice of 2 oranges

Method:

1. Cream the margarine and sugar until

smooth, add the eggs, beat until the

ingredients are well mixed.

2. Add the bananas and keep mixing,

add the cream and vanilla extract.

3. Gradually sieve in the flour, mix it

well with the other ingredients, add

the milk alternately until you have

a smooth mixture.

4. Lastly, add in the orange juice.

5. Grease the tin with butter and sieve

in a bit of flour. Pour in the mixture,

add in the raisins (alternatively use

chocolate drops, crystallised fruit,

peaches, berries or dulce de leche).

Finish with a last layer of banana.

6. Cook in the oven at 200C for

30 to 40 minutes.

Banana sponge

Ingredients: 4 eggs, 1 cup of Fairtrade

sugar, 6 mashed Fairtrade bananas, 4 tbsp

of cream, 250ml of milk, 2 tbsp of Fairtrade

vanilla extract, 125g of margarine, 4 tsp of

baking powder, 1 tsp of Fairtrade nutmeg,

120g of Fairtrade raisins, 1 tsp of caramel

Method:

1. Cream the margarine and sugar until

smooth, add the eggs, beat until

ingredients are well mixed.

2. Add the bananas and keep mixing,

add the cream and vanilla extract.

3. Gradually sieve in the flour, mix it well

with the other ingredients, add the milk

alternately until you have a smooth

mixture.

4. Lastly, add in the caramel.

5. Grease the baking tin and pour in

the mixture. Add in raisins and nutmeg

if desired.

6. Cook at 180C for 30 minutes.

Banana colada (serves 8)

Ingredients: 1 litre milk, 1 small cup of

rice flour, 6 Fairtrade bananas, 6 tbsp of

Fairtrade sugar, 2 Fairtrade cinnamon

sticks, a pinch of salt, 4 tbsp of cream

Method:

1. Dissolve the rice flour in a cup with

water, then boil it with the cinnamon

until it thickens.

2. Separately, blend the banana with

the milk, cream and sugar, add it

to the other mixture.

3. Mix it together and add the pinch of salt.

Leave it to boil for 10 minutes on a low

heat, stirring constantly until it reaches

an even consistency.

4. Serve and enjoy!

Food for thought in Colombia

16


Contents

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

What better way to wake up in the morning than with a nice cuppa?

We’re all familiar with our regular builders or black tea. But you may

be surprised by some of the other Fairtrade specialities that are

readily available in the shops or online.

Here are our top three different but delicious teas to tempt

your tastebuds.

1.

Suki Tea – Darjeeling

Darjeeling is known to many as the ‘Champagne

of teas’ and we agree! For a unique and refreshing

cuppa, try this loose leaf tea from Suki Tea.

The Big Book

of Fairtrade

Breakfasts

Tea-rrific fact: Bannockburn Estate is 6000ft

above sea level in the Himalayas, with Mount

Everest in view! Bannockburn is one of 15 single

estates with Fairtrade certification that together

make Chamong Tee Exports. There are 433 workers

at Bannockburn, 67 percent of which are women.

Available to order online at Suki

suki-tea.com

17


Contents

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

The Big Book

of Fairtrade

Breakfasts

2.

M&S Single Estate

Rwandan rukeri teabags

For those of you who like a bright, golden tea with

a mellow and fresh taste, this is for you! It’s from

the Sorwathe Estate in Northern Rwanda, known

as the ‘Land of a Thousand Hills’.

Tea-rrific fact: The Sorwathe Tea Factory and

Plantation (often referred to as Rukeri) is located

in the Gicumbi district in Northern Rwanda and

has manufactured black tea since 1977. Around

10,000 families in the local area have also benefited

from a Fairtrade Premium project that constructed

a 75,000 litre water tank supplying clean drinking

water to the community.

Available at M&S nationwide

Find your nearest:

marksandspencer.com/s/store-listing

18


Contents

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

3.

Cafédirect Mount Kenya

Misty Morning Tea

Want a bright and flavoursome start to your day?

Try this Kenyan black tea from Cafédirect.

Tea-rrific fact: Mount Kenya Misty Morning Tea is grown

in the tropical highlands and volcanic soil of the small tea

gardens in the Rukuriri valley, at the foothills of Mount Kenya.

To avoid the unpredictable climatic conditions, the farmers

of the Rukuriri Tea Factory have successfully invested their

Fairtrade Premium in diversifying to milk production.

Now that’s the perfect combination

for the perfect cup of tea.

The Big Book

of Fairtrade

Breakfasts

Available at your local Oxfam store

Find your nearest:

oxfam.org.uk/shop/local-shops

‘Fairtrade has helped us a lot. For example, in our area we used to take tea to the factory

which is quite far so we thought of erecting a buying centre. We approached one of our

fellow farmers and he accepted to offer us a portion of land. So we contributed money

and purchased that piece of land. Fairtrade has helped me as a person, as a family

man in a big way.


Nyaga Erastus, tea farmer, Rukuriri Tea Factory

19


Contents

PRODUCTS TO INSPIRE YOUR BREAKFAST

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

It’s never been easier to make your favourite breakfast Fairtrade.

We’ve put together a small (but inspiring) selection of products

you can add to your morning meal to give it a taste of fairness!

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

Traidcraft Geo Range

Available at:

traidcraft.co.uk

Liberation

Peanut butter

Available at:

traidcraft.co.uk

Equal Exchange

100% clear and

organic honey

Available at:

equalexchange.coop

Natural Beverage

Fruit Hit natural Fairtrade

juices and smoothies

Available at The Co-op

and naturalbeverages.co.uk

The Big Book

of Fairtrade

Breakfasts

Tropical Wholefoods

Fairtrade dried apricots and mango

Available at: tropicalwholefoods.com

Ma’s Happy Life Kitchen

Fairtrade and organic coconut milk

Available at: ethicalsuperstore.com

M&S Fairtrade Conserves

Available at M&S nationwide

20


Contents

IN THE KNOW, FOR COFFEE ON THE GO

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

New news for coffee lovers! There are plenty of ways you

can kickstart your day. You may be surprised to know that

you can get your Fairtrade coffee on the go at the following

high street hotspots:

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go

The Big Book

of Fairtrade

Breakfasts

KFC is serving Seattle’s Best

Coffee, a new 100 percent

Fairtrade coffee brand, in

all its stores across the UK.

Greggs sells over 1 million

cups of 100 percent Fairtrade

coffee every week and has just

launched a Fairtrade flat white

to their range.

Wild Bean Cafe is located

in 320 BP service stations

across the country, serving

100 percent Fairtrade coffee

and hot chocolate.

Try for yourself and spread the word!

21


Contents

MAKE YOUR BREAKFAST COUNT

BIG FAIRTRADE BREAKFAST RECIPES

FOOD FOR THOUGHT IN COLOMBIA

THREE UNUSUAL (AND TEA-RRIFIC) TEAS

PRODUCTS TO INSPIRE YOUR BREAKFAST

In the know, for coffee on the go


Since we joined

Fairtrade, everything

has changed. We have

all of our daily meals.

Before Fairtrade, there

were days we only had

one meal a day.


The Big Book

of Fairtrade

Breakfasts


fairtrade.org.uk

Fairtrade Foundation, 3rd Floor,

Ibex House, 42-47 Minories,

London EC3N 1DY

Tel: +44 (0) 20 7405 5942 Email: mail@fairtrade.org.uk

Registered charity no. 1043886

A company limited by guarantee, registered in England and Wales no. 2733136

Thanks to Fairtrade Netherlands for permission to use some of their recipes,

first published in their cookbook Fair Food and to Pauline Milligan at Divine.

Photo credits: Saskia van Osnabrugge, Theo Hessing/OBR Studios, Sebastian Lander,

Sorwathe Tea Factory Ltd, Tom Baker.

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