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In Term 3 we were learning about Fairtrade. We talked about what it means and who it affects. We learned about people in other parts of the world and the different things that they can grow in their warmer, tropical climates.
We all love chocolate, but do you know what happens before it arrives at the shop for you to buy? We do! Our class learned about where cocoa comes from and all of the different parts of the chocolate making process. It is important that people involved in this process are paid a fair price for the food that they produce.
We looked for the Fairtrade logo on different products and tried out a couple of different recipes containing these products. Everyone helped to either measure, mix, whisk, fill muffin cases or wash/dry dishes. What a busy morning we had! Then we each enjoyed a muffin at snack time. Yum!
There were several requests to have the recipes posted on our blog so that they can be tried out at home too.! See below for the recipes.
Working with a partner, we spent time researching different foods that we want to see being traded fairly. Our research posters are on display now for all to enjoy.
Banoffee Overnight Oats
Ingredients
80g porridge oats
2 tsp sunflower seeds
1/4 tsp ground cinnamon
200ml semi-skimmed milk
clear honey (optional)
2 tbsp toffee sauce
6 tbsp fat free Greek style yogurt
1 Fairtrade banana, sliced
40g fruit and nut granola
Method
Divide the porridge oats, sunflower seeds and ground cinnamon between 2 clean jars with lids, then pour 100ml milk into each
Cover and leave in the fridge overnight
In the morning, top each jar of overnight oats with 1 tbsp toffee sauce, 3 tbsp yogurt, 1/2 of the banana and 20g fruit and nut granola.
Gluten Free Triple Chocolate Muffins
We used Fairtrade products where possible.
INGREDIENTS
- 100 g unsalted butter, (softened)
- 175 g caster sugar
- 2 large eggs
- 140 g natural yoghurt
- 2 tbsp milk
- 210 g plain gluten free flour
- 40 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp corn flour
- 50 g white chocolate chips
- 50 g milk chocolate chips
- 50 g dark chocolate chips
INSTRUCTIONS
- Preheat the oven to 200’C and place 12 muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt and milk and mix again until combined.
- Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and cornflour. Fold in using a wooden spoon or spatula until combined. Then pour in the chocolate chips and stir in until evenly distributed.
- Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180’C. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
- Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.
