pineapple

PINEAPPLE SCONES

Pineapple Scones

Recipe by Kathy Neufeld

INGREDIENTS

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  • 3 cups unsifted all purpose flour
  • 5 teaspoons baking powder
  • 1 cup Level Ground organic cane sugar
  • 1 cup butter 
  • 1 1/4 cups milk
  • 1 cup chopped Level Ground dried organic pineapple 
  • 1 egg, beaten
Dried Pineapple
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METHOD

  1. Place butter in freezer for 15 minutes.
  2. Soak the chopped pineapple in the milk.
  3. Turn the oven to 375F. 
  4. Mix together the flour, baking powder, and sugar. 
  5. Grate the cold butter into the flour mixture and toss with your fingers to combine. 
  6. Stir in the milk, pineapple, and egg. 
  7. Place spoonfuls of batter on greased cookie sheet. 
  8. Bake for 12 to 15 minutes 

Enjoy! 

(Thank you again to Kathy Neufeld for sharing this lovely recipe). 

Fair Trade Pineapple Scone Recipe
Fair Trade Pineapple Scone Recipe
Fair Trade Pineapple Scone Recipe
Fair Trade Pineapple Scone Recipe

Tropical Treat Granola

TROPICAL TREAT GRANOLA

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

Besides giving you a mini morning vacation to start your day off with some zen, these fruits are packed with nutrition. Mangos are high in Vitamin C (start stocking up to ward off cold and flu season!) and pineapples contain a special enzyme known to aid digestion. The perfect dessert to finish off a meal! 

INGREDIENTS

Dried Mango
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  • 3 cups of rolled oats

  • ½ cup coconut oil, melted

  • 1/4 cup + 1 Tbsp honey

  • ¼ cup chia seeds * optional but I like them for a bit of extra fiber and nutrients!

  • ½ cup pecans, coarsely chopped

  • ½ cup walnuts, coarsely chopped

  • ½ cup coconut pieces, coarsely chopped

  • ½ tsp salt

  • ½ cup of Dried Mango

  • ½ cup of Dried Pineapple

METHOD

Dried Pineapple
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  1. Preheat oven to 350F and line two baking sheets with parchment paper.

  2. Add coconut oil and honey to a small microwave safe dish and microwave for 15-30 seconds (depending on how hard they are) or until melted. Whisk with a fork to combine and set aside.

  3. Meanwhile, add chia seeds, pecans, walnuts, coconut, and salt to a medium size mixing bowl and stir to combine ingredients. Pour the coconut oil and honey mixture overtop and mix with a fork to coat ingredients well.

  4. Distribute mixture in a single layer, between the two baking sheets, so it browns nice and evenly.

  5. Bake for 15-20 minutes, stirring after the first 10 minutes. Add the chopped fruit for the last 5 minutes of baking (if you put it in too soon it will overcook and just become an undesirable crunchy texture). **Baking time will differ depending on how brown you like it. (I like mine golden all over and baked for 17 minutes).

  6. Remove from the oven and let it cool. Store in an airtight jar.

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Tropical Treat Granola Recipe
Tropical Treat Granola Recipe
Tropical Treat Granola Recipe

Tropical Fruit Muffins

Tropical Fruit Muffins

Recipe by Shaylin Brown

Yield: 1 dozen muffins

Cane Sugar
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Muffins:

  • 2 cups flour
  • 1 1/4 cups Cane Sugar
  • 2 tsp baking soda
  • 2 tsp Ceylon Cinnamon
  • 1/4 tsp salt
  • 1/2 cup rehydrated Pineapple
  • 1/2 cup rehydrated Goldenberries
  • 3 eggs
  • 1 cup oil
  • 1/2 Vanilla Bean
  • 1 tbsp butter

Toppings:

Ceylon Cinnamon
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  • 1/2 cup oats
  • 1/8 cup Cacao Nibs
  • 2 tbsp butter
  • 1/4 cup Cane Sugar
  • 1 tsp Ceylon Cinnamon

METHOD

Rehydrate goldenberries and pineapple in a bowl of water (just enough to cover the fruit). Save a 1/4 cup of the fruit water to add to the mixture. Combine flour, sugar, baking soda, cinnamon and salt. 

Split open the vanilla bean and scrape out the seeds. Add to the mixture. Combine egg, oil and vanilla. Cut pineapple into small chunks and add fruit to wet mixture. 

Add wet ingredients to dry ingredients and stir until mixture comes together - don't overmix! Pour into muffin tins.

Topping: Mix oats, cacao nibs, butter, cinnamon and sugar until you get a mealy texture. Pour topping on top of muffin mixture in tins.

Bake at 350° for 30-35 minutes.

Enjoy!

Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Dried Pineapple
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Dried Golden Berries
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Vanilla Beans
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Ultimate Thai Pizza

ULTIMATE THAI PIZZA

Recipe by Peter Tiessen

In our house, we have adopted Saturday night as "Pizza Night". Over the years we have created numerous variations, but this one has easily become one of our favourites. 

Yields: 1 - 12" x 18X rectangular pan

 

Black Pepper
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Dried Pineapple
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Dried Mango
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INGREDIENTS

Dough

  • 1 1/4 cup warm water (90-100°F)
  • 2 1/2 t instant dry yeast
  • 1 T honey
  • 2 3/4 cup flour
  • 1/4 cup cornmeal
  • 2 T Za'toun olive oil
  • 1 t organic pink Himalayan salt
  • 1 t Black Pepper, freshly ground

Peanut Sauce

  • 3/4 cup natural peanut butter
  • 1 1/2 T soy sauce
  • 1 t sesame oil
  • 1 t fish sauce
  • 2 T fresh ginger, minced
  • 1 green Thai chili or fresh cayenne
  • 2 t black pepper, freshly ground
  • 2-3 T water

 

Pan Seasoning

  • 1 t Za'toun olive oil
  • 2-3 T cornmeal

Toppings

  • 1 lbs thick cut bacon, cut into lardons
  • 1 carrot, but into ribbons and rough chop
  • 3 green onions, cut into 1" lengths
  • 1/2 cup Dried Pineapple, torn
  • 1/2 cup torn Dried Mango 
  • 2 tbsp coconut ribbons 
  • 1/2 cup mozzarella cheese, shredded
  • 2 t Za'toun zaatar
  • 1 large handful of fresh cilantro

 

METHOD

NOTE: To make carrot ribbons, use a vegetable peeler and peel carrot in one place (do not rotate as you would when removing the peel).

To make the dough, combine the yeast, honey and water together in a stainless steel bowl and whisk to dissolve. Cover with a towel and rest for five minutes. Combine the flour, cornmeal, salt and pepper in a large bowl, stirring to evenly distribute. Pour the yeast mixture over the flour, add the olive oil and stir to combine a rough dough. Turn the dough onto the countertop and knead for 10 minutes (or use a stand-up mixer, but I always prefer to make dough by hand). Roll into a ball and cover with a towel to rest for 1 hour.

For the sauce, combine all of the ingredients except the water and whisk to combine. Slowly add the water 1 tablespoon at a time until you reach the desired consistency (the sauce should be smooth, but not runny).

After the dough has risen, punch down the dough to remove the carbon dioxide gas. IF you prefer a thin crust, cut the dough in half. You may wrap the remaining dough and freeze until future use. Or should you prefer a thick crust leave as is. Season the pan with the olive oil and brush to coat, then gently sprinkle the pan with the remaining cornmeal. Line the pan with the dough.

Preheat the oven to 400F.

For the toppings, heat a pan over medium-high heat and add the bacon cooking until firm, but slightly crisp. Remove the bacon from the pan with a slotted spoon and allow to cool on a paper towel lined plate. Assemble the pizza, reserving the cilantro.

For a thin crust, bake for about 20 minutes or for a thick crust bake for about 30-35 minutes. Remove from the oven and top with reserved cilantro.

Enjoy!

Ultimate Thai Pizza Recipe
Ultimate Thai Pizza Recipe

Colombian Empanadas

COLOMBIAN EMPANADAS

Recipe by Peter Tiessen

Empanadas traditionally hail from medieval Portugal and Spain and are said to have influenced the creation of the Indian samosa and Italian calzone.

INGREDIENTS

Dried Golden Berries
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Filling

Dried Pineapple
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  • 0.5 lbs ground pork
  • 2 T lard
  • 1/2 cup dried Golden Berries
  • 1 medium onion, rough diced
  • 4 cloves garlic, sliced
  • 4 cups sweet potato, rough medium diced
  • 2 t Cane Sugar
  • 1 T cumin, ground
  • 1/2 cup Colombia Dark Coffee, leftover from breakfast
  • 2 t Black Pepper, freshly ground
  • 1/2 t salt
  • 1/2 cup Dried Pineapple, torn into small pieces
  • 1/2 cup cilantro, rough chop
  • 4 green onions, finely sliced

Dough

Colombia Dark Coffee
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  • 3 cups all-purpose flour
  • 2/3 cup cornmeal
  • 1 cup lard
  • 1 t salt
  • 1/2 cup cold water

Caribe Picante (optional sauce)

  • 1 caribe chile
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/2 cup salt
  • 1/2 t Black Pepper, freshly ground
  • 1 bunch cilantro, rough chop
  • 4 green onions, finely sliced
  • 1 lime, juiced
  • 2 T olive oil

 

METHOD

For the dough, combine the flour, cornmeal and salt and stir. Cut in the lard until it resembles pea sized crumbs. Add the cold water and knead a few times until fully incorporated. Cover and allow to rest at room temperature for 30 minutes.

For the filling, melt the lard in a large pot and brown the pork. Season to taste with salt and pepper. Place golden berries in a small bowl and cover with hot or boiling water to reconstitute and allow to sit for 5 minutes before draining; reserve. Once the meat has browned, remove from pot and reserve. Begin to add the onion and garlic and sauté until translucent, add the sweet potato and continue to cook for a few minutes. Add the cumin and sugar and gently caramelize, then deglaze with the cold coffee. Continue to cook over medium heat until the sweet potatoes are cooked through. Transfer to a food processor and add the reserved golden berries, then puree until smooth. Check the seasoning with salt and pepper. Allow to cool completely before folding in the pork, cilantro and green onion.

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To prepare the empanadas, divide the dough evenly into 24 pieces (I begin by halving, and then halving again until I reach my desired number). On a lightly floured surface begin to roll out the pieces of dough, then cupping the dough in your hand fill each with about 1 generous tablespoon of filling. Crimp the edges shut using your fingers or a fork. Place the finished empanadas onto a baking sheet. You may then cook immediately or freeze for a future use.

To cook, you may either bake or fry the empanadas. Traditionally, empanadas are fried in oil however, they can easily be baked at 400º F for 20 minutes. Be sure to brush with an egg wash of 1 egg and 1 tablespoon milk or water in you choose to bake, as it will provide a wonderful golden crust.

OPTIONAL: For the Caribe Picante, place the chile, vinegar and water in food processor and puree until smooth. Combine the remaining ingredients and allow to rest for 20-30 minutes prior to service.

Enjoy!

Fair Trade Colombian Empanadas Recipe