Our Sprouted Flour family is growing. Joining our Sprouted Spelt, Kamut, and Whole Wheat flours, is Sprouted Buckwheat Flour. Use in any recipe that calls for buckwheat flour. Same great taste, same great Anita’s quality but with even more nutrition.
Anita’s Organic Bread Mixes!!! Yes indeed. We will soon be able to offer our customers three different no-knead bread mixes. Traditional, 9 Grain, and Cinnamon Raisin. Rip – tip – mix – rise – bake. Easy to make for perfect fresh bread every time. Coming Springtime 2015.
Want a quick and easy recipe with minimal ingredients or fuss? Then try these fabulous little shortbread cookies. Made with whole grain White Whole Wheat Flour and coconut oil instead of butter. They are buttery, crumbly and delicious. Leave them plain or decorate them as you wish. Shape them into little balls for round cookies or press the mixture into a round pan and turn them into petticoat tails (longer cooking time would be needed). Enjoy! ~J
Still have some of last year’s berry crops in your freezer? Or do you have some apples (or pears) that are not quite their best languishing in the refrigerator? This dessert utilizes both into a delicious comforting dessert. The fruit combinations are easy to adapt to suit. Enjoy! ~J
Mike has been busy in the kitchen perfecting his Whole Wheat Pita recipe. Made with Anita’s Stone Ground Whole Wheat Flour it’s a great blank canvas for any type of filling. You will be able to find this on the Bistro menu for the month of March or why not try and make it yourself. Enjoy! ~J
Sirloin steak cut into cubes, size preference is your own, need 5-6 cubes per Pita.
Season the steak with the following marinade:
Day after day Nick and Chris from Magpies Bakery make beautiful loaves of artisan bread, baked to perfection in their brick oven. Here they have shared one of their recipes for you to try at home – no brick oven required. Enjoy! ~J
So we now offer almond based products – our Almond Meal – which has a slightly coarse texture – making it perfect for cookies; granola bars; and pie crusts. And our Almond Flour which is much finer and great for more delicate types of baking such as macaroons; non-gluten breads; and delicate cakes. You’ll find them both in the refrigerator or just ask.
Now we all know how good oatmeal is for us but how often do we sit down to a savoury version. There are many different ways that this inexpensive grain can be jazzed up to give it a savoury kick. My favourite way to cook it is in place of Arborio Rice in risotto`s. This recipe isn`t quite like that as it is a much drier mixture but can be made that way by adding more liquid. The vegetables you choose are entirely up to you and if preferred add some coconut milk to give it a real curry like flavour. Enjoy – J
Ok so Ancient Grain is a little bit of a lose term. Spelt and Kamut are both several thousands of years old so considered to be Ancient Grains. But what about Barley? Well most people are familiar with barley and though it’s not as old as the other two grains (about 1000 years in comparison) I think it deserves to be given an ancient status. So you can never have too many Granola recipes and this one is particularly yummy. Great as an on the go snack; served over yoghurt; or even with ice cream. This recipe is just seeds and nuts as adding fruit during the baking stage quite often results in burnt and bitter fruit. When making normal granola it’s very easy to add the fruit after baking but as these are clusters they will already be set once cooked. Because of this feel free to add dried fruit when serving if required – though its great as it is. Enjoy – J
"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."