But what about when you're cooking for your family? There are some great substitutions you can make in your kitchen to help fair trade your dinners, desserts, and more!
Here is one of my favorite recipes, which I originally got from a can of Premium Cocoa. Not Fair Trade. So I grabbed this recipe, a can of Equal Exchange Organic Fair Trade Baking Cocoa, and some Fair Trade Organic sugar from Wholesome Sweeteners. It was a smash hit! I got the cocoa from the Portland EE Office--1033 SE Main st. and the sugar from a Roth's store in Salem. You can buy both online as well.
INGREDIENTS:
- 1 Stick (1/2 C) butter
- 1/2 C EE baking cocoa
- 1 C WS sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 C all-purpose flour
- 1/4 tsp. salt
- 1/2 C chopped nuts (optional)
For all ingredients, if you can't find them fair trade, try to find them from a reputable source. For instance, try and get your eggs and butter from a local farm or a neighbor who raises chickens--we Portlanders have plenty of those! :)
Also--the store I went to didn't have the small-grain sugar, so I used the WS Turbinado sugar. It has larger grains, and more of a molasses flavor to it. It worked really well; the sugar that remained at the top of the pan gave it a nice crunchy topping and the sugar inside the mix dissolved well.
WHAT TO DO:
- Preheat oven to 350 and grease an 8x8 brownie pan
- Melt the butter over the stove or in a med. microwave-safe bowl
- Add the cocoa to the melted butter and stir until combined.
- Add sugar and mix well
- Add eggs one at a time, and beat well
- Stir in vanilla, flour, and salt
- DO NOT OVERBEAT!
- Fold in nuts, if you like
- Spread in pan and bake 25-30 min or until toothpick comes out clean.
ENJOY! Let us know of any other Fair Trade substitutions you like to make and why!
And if you're in the mood for something to go along with your Equal Exchange Coffee, try your hand at these yummy Chocolate Hazelnut Biscotti!
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