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02/2016 | Oats & Flakes

January 28, 2016

february-newsletter-thumbnailHere at Anita’s we pride ourselves on the range and variety of products we have to offer our customers. As far as breakfast and baking go we’d like to think we have a little something for everyone – though we are always on the lookout for new and exciting products.

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Sprouted Quinoa Bar

January 28, 2016

Sprouted Quinoa BarsThis is a play on an old favourite that incorporates our new Sprouted Quinoa Blend. The chocolate drizzle is totally optional but for an extra bit of something, something it’s worth that extra bit of time. Enjoy! ~ J

Ingredients

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Cashew Cranberry Granola BarsGranola bars may be a very simple form of baking but what handy little bars of nutrition they are. The recipes are flexible and can easily be altered to accommodate all manner of dietary choices and allergies. Portable, scrumptious and simple. Enjoy! ~ J

Ingredients

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Blueberry High Fibre Blend MuffinsThese delicious muffins include our new High Fibre Blend which not only adds fibre to the recipe but also lends a toasty, nutty flavour to the muffins. Try adding our High Fibre Blend to your favourite muffin recipe by replacing 1/2 cup of flour with the blend. Enjoy! ~ J

Ingredients (Makes 12 Muffins)

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Apple Cinnamon High Fibre Blend MuffinsWe have two recipes this month that include our new High Fibre Blend. Apples and cinnamon always make a great pairing and these muffins make a perfect midmorning snack. The sugary topping is optional – but hey why not try it. Enjoy! ~ J

Ingredients (Makes 12 Muffins)
  • 1 cup Anita’s Organic All Purpose Flour
  • 1/2 cup Anita’s Organic Whole Wheat Pastry Flour
  • 1/2 cup Anita’s High Fibre Blend (from our bulk bins)
  • 1/2 cup Anita’s Organic Coconut Sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup neutral tasting oil (eg sunflower)
  • 1/2 cup non-dairy yoghurt (or regular) or applesauce
  • 1/2 cup non-dairy milk (or regular)
  • 2 tsp vanilla extract
  • 1 cup apple, finely chopped

Topping (optional)

  • 1 tbsp sugar
  • 1/2 tsp cinnamon

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january-newsletter-thumbnailSprouted flour is milled from grain that has been sprouted. Grains are seeds. So, sprouting means that the grain has been changed from a seed into a living plant. This happens by allowing the grain to soak in water long enough to wake it from its sleepy dormancy…and the process of germination is set in motion.

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Sprouted Flour CookiesTrying to get good food into our little ones can sometimes be a challenge. Baby steps seem to be the key with most kids (and some adults too)……. and lots of patience! Trying to switch them to healthier flours is sometimes problematic as the tastes and textures can be a little different to what they are used to. Here we have used our Sprouted Whole Wheat Flour in this cookie recipe along with some of our Sprouted Chia & Hemp Breakfast Boost. With a few chocolate chips to sweeten the deal you may just get them on the right track after all. Enjoy ~J

Ingredients

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Sprouted Whole Wheat BaguetteThere are various different methods of making bread all of which have their own merits. The ‘no-knead’ method of baking bread is undoubtedly a very simple method and allows the gluten to develop over time rather than any physical kneading. Also, allowing the dough to ferment over time will develop a deeper flavour profile in the finished bread. The ‘no-knead’ method has been made famous by Jim Lahey author of My Bread – The Revolutionary No –Work No – Knead Method. He has inspired many to adopt this method while baking and it certainly works. Here is a recipe inspired by this method. It takes no time to prepare but will need time to ferment so do plan ahead. Enjoy ~J

Ingredients

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Cranberry Walnut Scones

If you are looking for a delightful baked treat to accompany your morning cuppa this scone is just the ticket. Not too sweet and dotted with tart, fresh cranberries it’s a perfect little mid morning ‘pick me up’. Made with our Sprouted Spelt Flour and with a hint of cinnamon and dash of orange zest. Simply lovely. Enjoy ~J

Ingredients (Makes 8 Scones)

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Chocolate Pecan Stollen

December 15, 2015
Chocolate Pecan StollenIngredients

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"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."

~ Artisan Bake Shoppe