Issue 102 is out now
The Green Parent

By The Green Parent

09th March 2017

By choosing Fairtrade at breakfast, or at any time of the day, you can sit down for breakfast while standing up for farmers!

The Green Parent

By The Green Parent

09th March 2017

The Green Parent

By The Green Parent

09th March 2017


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.


• 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


Rinse the spelt in a colander under cold running water. Cover with water and leave to soak for 1 hour or overnight. Drain and cook the spelt for about 20 minutes (until it is al dente.

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.

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.

Divide the quinoa spelt mixture between four bowls and top with the fruit and pecans, and drizzle with the honey-lemon mixture.


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.


• 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


1. Spread the slices of rye bread with a thin layer of butter and drizzle with honey. Cover the rice cakes with avocado and tomato slices and garnish with the chopped chives. Sprinkle with sea salt and chilli flakes to taste.


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!


• 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


Cut the bananas and avocado into chunks. Put the banana, avocado, frozen blueberries, cocoa, sea salt and cinnamon in a blender.

Add the almond milk and cocoa powder, and blend until smooth and creamy.

Pour into 4 glasses and garnish with 1 tbsp of coconut flakes per glass.

For best results, set in the fridge for 10 minutes, serve, dust some extra cocoa powder over the top using a sieve.


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.


• 150g plain flour

• 150g wholemeal flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 1⁄2 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


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 uffy. 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.


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!


• 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)


Pour 500ml warm water into a large bowl, tip in the dried fruit and leave to soak for an hour. 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.

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.

Serve warm or cold. Store in the fridge in an airtight container for up to a week.