cane sugar

PINEAPPLE SCONES

Pineapple Scones

Recipe by Kathy Neufeld

INGREDIENTS

Cane Sugar
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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 Fruit Muffins

Tropical Fruit Muffins

Recipe by Shaylin Brown

Yield: 1 dozen muffins

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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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Chai Spiced Pumpkin Pie

CHAI SPICED PUMPKIN PIE

Recipe by Peter Tiessen

Fresh spices make all the difference. This recipe plays with the spices that would make up a chai flavour. Here I have combined those flavours with a traditional pumpkin pie.

Yield: 1 pie

INGREDIENTS

Crust

  • 1 1/3 cups all-purpose flour
  • 1/2 cup cold butter
  • 1/4 cup ice water
  • pinch of salt

Filling

  • 2 cups pumpkin puree
  • 1/2 cup Cane Sugar
  • 3 large eggs
  • 3/4 cups evaporated milk
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • pinch of salt

METHOD

Mix the flour and salt together in a large bowl. Add the cold butter and 'cut' it into the flour using either your fingertips or a pastry knife until it resembles a course mixture (about pea size). Add the ice water and gently combine until a dough forms. Be careful not to knead the dough too much as you do not want to develop the gluten. Cover with a towel and allow the dough to rest for at least 30 minutes in the refrigerator.

Preheat the oven to 400ºF.

Remove the dough from the refrigerator and place on a lightly floured surface and roll out the dough to about 1/4 inch thickness. Line your pie pan with the dough and gently press it into place. Trim any excess from the edges and 'dock' the pie shell.

For the filling, combine the pumpkin puree, sugar and eggs together. Whisk in the evaporated milk, spices and salt. Pour the mixture into the chilled pie shell.

Bake the pie for 10 minutes at 400ºF, then reduce the oven temperature to 375ºF and continue to bake for another 35-40 minutes. The pie should be 'set' but still jiggle in the centre. Remove from the oven and allow to cool at room temperature or until service.

Enjoy!

Chai Spiced Pumpkin Pie Recipe

Iced Coffee

ICED COFFEE 

Here's a delicious iced coffee recipe using our Espresso (or your favourite Level Ground coffee) and organic cane sugar. If you don't have an espresso machine, substitute espresso shots with your favourite Level Ground coffee brewed strong with a pour-over.

Espresso Craft Blend
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  • 60 g Espresso
  • 500 mL water, just off the boil
  • 500 g ice
  • Cane Sugar, to taste
  • Milk or cream, to taste

METHOD

With boiling water, brew coffee using a "pour-over" method directly over ice.

Or

Brew for 4 minutes in a French Press, then decant into an ice-filled jug. Add organic cane sugar and cream (or milk) to taste.

Enjoy!

Iced Fair Trade Coffee Recipe
Iced Fair Trade Coffee Recipe

Iced Black Tea

ICED BLACK TEA

Recipe by Peter Tiessen

Black Tea
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Almost nothing is more refreshing than a tall glass of iced tea on a hot summers day. This recipe is as easy as it gets and has become a staple in my home. The use of cold water in this recipe and steeping in the refrigerator provides a milder taste on the palate. The cold temperatures do not produce the traditional tannin rich flavor synonymous with tea beverages.

 

INGREDIENTS

Cane Sugar
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  • 1 1/2 T Black Tea

  • 1 L cold water

  • 1 T cane sugar

METHOD

Scoop the tea leaves into a 1 L mason jar and add the cold water. Screw the lid onto the jar and place it in the refrigerator for not less than six and not greater than 12 hours. Remove the jar from the refrigerator and pour contents through a fine mesh sieve and into another clean mason jar. Add the sugar to the tea and screw the lid on tightly. Gently shake the jar to dissolve the sugar. Return to the refrigerator until service or pour ice into glass.

Option: Pour loose tea leaves into either a reusable tea ball or compostable tea bag and steep as per above.

Fair Trade Iced Black Tea Recipe
Fair Trade Iced Black Tea Recipe

Coffee Crème Brûlée

COFFEE CRèME BRûLéE

Recipe by Peter Tiessen

In my mind, crème brûlée has got to be both one of the simplest and most decadent desserts to prepare. The rich coffee flavoured custard covered with a layer of bittersweet crunchy caramel is delectable beyond comparison.

Colombia Dark Coffee
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NOTE: You will need a small, hand-held blow torch to caramelize the sugar on the custard

Yield: 4-6oz ramekins

INGREDIENTS

  • 2 cups cream
  • 1 Vanilla Bean
  • 3/4 cup Colombia Dark Coffee
  • 6 egg yolks
  • 1/3 cup Cane Sugar
  • extra Cane Sugar to coat

METHOD

Pour cream and whole coffee beans into a medium-sized saucepan. Split the vanilla bean lengthwise and use the backside of your paring knife to scrape the seeds from the bean and drop into the cream. Gently heat over low to medium heat being careful not to scald or burn the cream on the bottom of the pot. Stir with either a silicone lined whisk or a wooden spoon to avoid metal on metal, which would produce a slightly metallic taste.

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While the cream is drawing out the vanilla and coffee flavours, combine the egg yolks and 1/3 cup of sugar in a medium-sized mixing bowl and whisk to combine. Continue to heat the cream mixture for 30 minutes, then allow to rest off the heat for 5 minutes. Strain the cream into another bowl to remove the coffee beans, some of the vanilla seeds will pass through, which is okay. Start by slowly adding the cream a couple of tablespoons at a time to the egg yolks, whisking constantly to ensure you avoid cooking the eggs, then slowly add the remaining cream.

Preheat the oven to 350ºF and bring a kettle of water to boil.

Place the four ramekins into a roasting pan. Pour the custard into four ramekins and skim off any bubbles that form along the surface. Pour enough hot water into the roasting pan to come up at least half-way up the ramekin. Bake in the oven for 40 minutes or until set.

Remove from the oven and allow the custard to cool completely. Sprinkle enough sugar on top of each custard to cover. Light a blow torch to caramelize the sugar, holding the ramekin at 45 degrees and the lit torch in the other. Caramelize the sugar, continually turning the ramekin to get a nice even, golden caramel.

Enjoy!

Coffee Creme Brulee Recipe
Coffee Creme Brulee 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

Golden Berry and Orange Marmalade

GOLDEN BERRY AND ORANGE MARMALADE

Recipe by Peter Tiessen

Either you love or loathe marmalade. This is a simple, and delicious version of an old English pantry staple. The golden berries provide an excellent source of pectin and tartness while the vanilla delivers a smooth finish on the palate.

Yield: 3-8 oz jars

Dried Golden Berries
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INGREDIENTS

  • 4 oranges
  • 1 package dried Golden Berries
  • 2 Vanilla Beans
  • 2 2/3 cup Cane Sugar
  • 500 mL water
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METHOD

Vanilla Beans
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  1. Sterilize each jar and lid in boiling water for 10 minutes. Remove from water and allow to cool at room temperature.
  2. Bring to a boil the water in a small pot, add the Level Ground Golden Berries and remove from the heat, allowing to steep for 5 minutes. Strain the berries and make sure to reserve the liquid.
  3. Using a vegetable peeler, remove the zest from the oranges and then thinly slice the strips. Cut each orange in half and juice (with a reamer, if possible). Place the golden berries and orange juice in a food processor and puree. Pour this mixture and 250 mL of the reserved water into a large pot. Slice the vanilla beans in half lengthwise and scrape out the seeds, adding to the orange/golden berry puree. (You may add the remaining bean scraps into the mixture for additional flavour, but be sure to remove prior to canning). Bring to a boil and reduce for 10 minutes. Add the sugar and continue to boil until the mixture becomes syrupy, approximately 10-15 minutes.
  4. Please note, that as the marmalade cools it will thicken. If you all of a sudden reduce too much you may add some water to decrease the viscosity.
  5. Pour the warm marmalade into sterilized jars and seal with the lid. Allow to cool at room temperature and as the seal will 'pop' spontaneously.

 

Enjoy!

Golden Berry and Orange Marmalade Recipe
Golden Berry and Orange Marmalade Recipe

Tracey's Coffee Cake

TRACEY'S COFFEE CAKE

Recipe by Tracey C.

Enjoy with your favourite Level Ground coffee!

INGREDIENTS

  • 1/3 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup Cane Sugar
  • 3 t baking powder
  • 1/4 t salt
  • 1/4 cup butter, cold
  • 1 egg
  • 3/4 cup milk
  • 1 t vanilla extract
  • 2 cooking apples, peeled & cut into chunks, sprinkled with sugar and cinnamon

Topping

  • 2 T butter
  • 1 cup Cane Sugar
  • 1 T Cinnamon

METHOD

Combine flour, cane sugar, baking powder and salt in a large bowl. Cut in butter until crumbly. Create a well in the centre. 

In another bowl, beat egg until frothy. Mix in milk and vanilla. Pour into well. Stir just enough to moisten. Pour into greased 8x8 inch cake pan. Push prepared apples into batter.

Topping: Mix butter, cane sugar and cinnamon together and sprinkle over top.

Bake in 350 F oven for about 40 minutes or until it begins to shrink from the edges of the pan. 

Fair Trade Coffee Cake Recipe
Fair Trade Coffee Cake Recipe

No-Bake Coconut Cream Pie

Recipe by Peter Tiessen

This no-bake pie will be a knock-out punch at any dinner party, and great for any holiday! At my house I've got only one rule when it comes to pie...I don't share.

Yields: 8 servings

INGREDIENTS

Cane Sugar
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Coconut Filling

Nutmeg
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  • 2/3 cup Cane Sugar

  • 2 1/2 T cornstarch

  • 1/2 t salt

  • 2/14 cup coconut milk

  • 2 large eggs

  • 1 Vanilla Beans, scraped

  • 2 T coconut oil

  • 1 cup coconut ribbons

Cream Topping

  • 2 cups whipping cream

  • 1 Vanilla Bean, scraped

  • 1/4 cup icing sugar

Ceylon Cinnamon
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Gingersnap Crust

Vanilla Beans
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  • 3/4 plus 1/2 cup unsalted butter

  • 1 cup Cane Sugar

  • 1/4 cup molasses

  • 1 large egg

  • 2 1/4 cup all-purpose flour

  • 2 t baking powder

  • 1/2 t salt

  • 2 t grated fresh ginger

  • 1 t Cinnamon

  • 1/2 t Nutmeg

  • 1/2 t Cloves

  • Cane Sugar (to coat)

Cloves
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METHOD

  1. For gingersnaps, preheat oven to 350 ºF.

  2. Cream butter and sugar together until smooth. Stir in molasses and beat in the egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonfuls of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool.

  3. For crust, grind cooled cookies finely and measure out 2 ½ cups of crumbs. Melt remaining ½ cup butter and stir into crumbs. Press into a 9-inch springform pan and chill in freezer until ready to fill.

  4. For filling, begin by lightly toasting the ground coconut. In a separate heavy-bottomed saucepot stir sugar, cornstarch and salt together. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, coconut oil and toasted coconut and stir until melted and incorporated. Let cool on the counter for 5-10 minutes then pour into pie shell. Cover the top of the custard with plastic wrap to avoid a skin from forming. Allow to chill completely before topping with cream, at least 4 hours.

  5. For cream topping, whip cream to medium peaks, and whisk in sugar and vanilla. Top coconut custard with whipped cream and garnish with additional coconut flakes. To remove from the springform pan, run a small palette or paring knife around the edge to avoid tearing of the crust.

  6. Enjoy!

Coconut Cream Pie
No Bake Coconut Cream Pie with Fair Trade Ingredients