For Fairtrade Fortnight
29th February to 13th March 2016
Fairtrade Fortnight is just over a week away, and these Spiced Cinnamon and Coffee Buns would be perfect for any breakfasts, office lunch box treats or for afternoon tea. These little buns are made with Fairtrade coffee by Percol as well as Fairtrade brown sugar – they are easy to make, tasty and, they can be frozen too, for ease of scoffing them at a later date! I used Percol’s Smooth Colombian coffee, which is an easy drinking instant, that captures the taste and flavour of fine Colombian coffee beans. Deliciously smooth, it has a tantalising rich aroma which is perfectly balanced by toffee and crisp citrus notes, and is amazing when used in cakes and bakes, and these buns of course. The recipe I am sharing today makes a dozen Spiced Cinnamon and Coffee Buns, but if you are baking for a Fairtrade Coffee Morning, or the Big Fairtrade Breakfast, then the recipe can easily be doubled.
Percol is a long-standing supporter of the Fairtrade movement and was the very first ground coffee to hold the Fairtrade mark, and regular readers may remember that I’ve worked with them before developing recipes, with my recipe for Cappuccino Pancakes with Bananas for Breakfast Week and Shrove Tuesday (Pancake Day) being hugely popular. So, how does Percol work with Fairtrade? Through Fairtrade Certification, farmers are guaranteed a minimum price for the coffee they grow. On top of this, a Fairtrade Premium is paid and invested back into the community. In a fluctuating market, guaranteeing fair prices at all times for farmers is extremely important, and some of the first Fairtrade meetings in the UK were held in the Percol offices back in the 80’s.
Why not host or put on a Big Fairtrade Breakfast for Fairtrade Fortnight; this Fairtrade Fortnight, show your friends and family how easy it is to support farmers by hosting a breakfast using as many Fairtrade ingredients as possible.….there are lots of ingredients that carry the Fairtrade certificate, such as bananas, coffee, sugar, vanilla, flowers and tea……in celebration and support of Fairtrade Fornight, Percol coffees will be on offer across Asda, Morrisons, Sainsbury’s, Tesco and Waitrose stores as well as online on Amazon and Ocado, so a perfect time to make the change for your morning cuppa, and as well as the recipe for my Spiced Cinnamon and Coffee Buns, you could also whip up a batch of my Cappuccino Pancakes with Bananas too……
Enjoy these little spiced buns (and pancakes) if you make them, and do let me know what Fairtrade ingredients you like to use, and what recipes you use with them, I’d love to hear! Karen
Spiced Cinnamon and Coffee Buns
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Serves
12 buns
Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes
Allergy
Egg, Wheat
Dietary
Vegetarian
Meal type
Breakfast, Dessert, Snack
Misc
Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion
Birthday Party, Casual Party, Christmas, Easter, Thanksgiving, Valentines day
Region
British
By author
Karen Burns-Booth
These delicious buns are perfect for breakfast, brunch or for the office and school lunch box. The combination of coffee, warm cinnamon and almonds is a match made in heaven, and they are also wonderful when served warm with butter and jam. (Suitable for freezing)
Ingredients
190g self-raising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
150g soft brown sugar
1 tablespoon Percol Columbian Fairtrade instant coffee (mixed with 1 tablespoon hot water)
3 eggs, beaten
60mls milk
40g flaked almonds
Note
These delicious buns are perfect for breakfast, brunch or for the office and school lunch box. The combination of coffee, warm cinnamon and almonds is a match made in heaven, and they are also wonderful when served warm with butter and jam. (Suitable for freezing)
Directions
Step 1
Pre-heat oven to 180C and line a 12 x hole muffin tin with paper cases.
Step 2
Put all the dry ingredients (except the flaked almonds) into a large bowl and then add the wet ingredients – mix well but do not over mix – it’s perfectly fine for the batter to be lumpy. If the mixture is too dry, add more milk – the mixture should have a dropping consistency.
Step 3
Spoon the batter into the paper cases. Sprinkle the flaked almonds over the top and bake in the pre-heated oven for 20 minutes until the muffins are well risen and golden brown.
Step 4
Remove from the oven and allow to cool before eating. Best eaten on the same day. Can be frozen – defrost overnight and reheat in a warm oven before serving.
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