Fairtrade Recipes

Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. Find our range of Fairtrade ingredients here.¬†Explore our Fairtrade recipes for inspiration…

Golden Turmeric Milk



  • Add the coconut milk, almond milk, ground ginger, ground turmeric, coconut oil, black pepper, cinnamon stick and coconut sugar to a sauce pan and heat. Combine the ingredients and stir frequently.

  • After 4 minutes, taste and add more coconut sugar if needed. Carefully remove the cinnamon stick before serving.

Organic Roasted Turmeric Cauliflower



  • Preheat your oven to 220C.

  • In a bowl, combine the oil, turmeric, salt, pepper, cumin and garlic. Tip in the cauliflower and coat the florets in the mixture.

  • Tip in to a large baking tray and place in the oven to roast for 10 minutes. Remove from the oven, stir the cauliflower and place in the oven for a further 5 to 10 minutes.

  • Serve the cauliflower with a drizzle of lemon juice.

Fairtrade Mushroom Soup


  • 50g Butter
  • 150g Mushrooms chopped
  • 2 Shallots chopped
  • 2 tablespoons Flour
  • 400ml Vegetable or Chicken Stock
  • 125ml Double Cream
  • 125ml Milk
  • Salt
  • 1 pinch of Fairtrade Organic Ground Cinnamon


  • In a saucepan, melt the butter and cook the shallots and mushrooms until soft.

  • Tip in the flour and mix until smooth. Slowly pour in the stock while stirring and cook until thick.

  • Add the milk and cream, salt and pepper and a pinch of cinnamon.

  • Heat the soup but do not boil.

Courgette Pancakes



  • Peel the courgettes, grate and leave to drain for an hour.

  • Squeeze the grated courgettes to release as much liquid as possible.

  • Whisk the eggs together in a mixing bowl and add the chopped onion, grated courgette, rocket, creamed cheese and flour. Combine to form a thick pancake batter.

  • Season the batter with salt and pepper and mix.

  • Heat coconut oil in a frying pan and tip the pan to coat the surface in oil. Using a ladle, spoon some of the batter on to the frying pan and cook each pancake for a couple of minutes until golden brown. Flip the pancakes to cook the other side.

Turmeric Buns


  • 1 cup oat flour
  • 2 cups whole wheat flour
  • 1 tsp organic turmeric
  • 1 tbsp dry instant yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 cup water
  • 1 tsp salt
  • 1 tsp poppy seeds


  • Mix dry ingredients except the yeast and sugar.

  • Mix the yeast, sugar and a little of the water in a bowl.

  • Add the olive oil, the yeast mix, and rest of water and mix until you have a soft dough.

  • Allow to rise for about 40 minutes.

  • Preheat the oven at 180C.

  • Divide though dough into 8 and roll into 8 balls. It may help to wet your hands slightly.

  • Sprinkle to poppy seeds on top before allowing to rise for another 30 minutes.

  • Bake for 35 minutes or until golden.

Pear & Cinnamon Baked Oatmeal



  • Pre heat the oven to 190C and grease a baking dish with coconut oil (or use miniature baking dishes to make individual servings).

  • In a mixing bowl, combine the oats, ground linseed, ginger and cinnamon.

  • In a separate mixing bowl, whisk the oat milk, vanilla, honey and eggs together and combine the two mixtures together.

  • Pour the mixture in to your prepared baking dishes, place the pear slices on top and scatter with linseeds. Drizzle extra honey or maple syrup on top if desired.

  • Place in the oven for 25 minutes or until golden brown.

Fairtrade Ginger & Turmeric Wellness Shots



  • Add all of the ingredients to an air tight container and shake or combine using a blender or thoroughly stir in a mixing bowl. Add a splash of water if you're having trouble forming a smooth liquid.

Organic Chickpea Salad Stuffed Avocados



  • Drain the cooked chickpeas, tip in to a mixing bowl and roughly mash half. Add the garlic, cayenne pepper, spring onions, kale, lime juice, olive oil and pepper.

  • Slice the avocado in half, remove the pit and scoop out the insides. Cut the avocado in to cubes and add half to the chickpeas. Roughly mash and tip in the remaining avocado cube and stir.

  • Spoon the mixture in to the avocado skins and sprinkle chopped walnuts on top.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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