Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements

Anita's Organic July 2014 NewsletterSummer, oh summer – how you crept up on us so quietly – springtime was pretty fabulous – will you be too? Will you help the grain crops that we so desperately rely on grow big and strong? Will you ripen those beautiful fruits and vegetables that no family dinner table should be without? Will you give us the rain we need to survive but enough sun so that we can play? Oh please beautiful summer, be kind to us. The lakes they are a calling and the mountains need some climbing.

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Spelt PizzaThis recipe is great for all you Spelt lovers out there. Here you can see it with my family’s favourite toppings (grilled veggies and pesto) but any topping will work well. As I grilled some of the vegetables on the barbeque I was tempted to try and bake the whole thing alfresco (as some customers have told me they do) but didn’t have the nerve. Maybe next time – watch this space. – J

Pizza Base

(Recipe makes 4 individual 6” size pizzas or 2 large 12” pizzas)

  • 2 cups warm water
  • 2 ¼ tsp yeast
  • 2 tsp maple syrup
  • 2 ½ cups Anita’s Organic Sprouted Spelt
  • 2 cups Anita’s Organic All Purpose Spelt
  • 1 tsp salt
  • 2 tbsp olive oil
  • Corn meal for dusting


Strawberry Muffins

June 29, 2014

Strawberry MuffinsThese little beauties were adapted from a recipe from Let Them Eat Vegan by Dreena Burton. They are a perfect start to the day and a great way to use any of your favourite fruits. I do love Dreena’s original recipe with blueberries but as strawberries are in season and I had some left over after jam making, it seemed a perfect combination. Enjoy with tea; sunshine and loved ones. They make a perfect Sunday morning treat – J

  • 1 cup Anita’s Organic Sprouted Spelt Flour
  • 1 cup Anita’s Organic All Purpose Spelt Flour
  • 1/3 cup Anita’s Organic Cane Sugar (brown sugar and coconut sugar work well too)
  • ¼ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp grated lemon zest
  • 2 tbsp non dairy yoghurt (I used strawberry as that was all I had)
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • ¾ cup non dairy milk
  • 3 tbsp neutral tasting oil
  • 1 ½ cups frozen strawberries, chopped


Strawberry Crumble BarSo I couldn’t wait to try out my new batch of Strawberry Jam and this recipe was a perfect vehicle for it. Crumble has always been one of my favourite desserts, usually reserved for the colder months of the year, but a crumble bar is a perfect treat in the summer time. Perfect for lunches; picnics; and even afternoon tea. Enjoy – J

  • 1 cup Anita’s Organic Sprouted Kamut Flour
  • 1 ½ cups Anita’s Organic Rolled Oats
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup Anita’s Organic Cane Sugar (brown sugar or coconut sugar work well too)
  • 1 flax egg (1 tbsp Anita’s Organic Ground Flaxmeal mixed with 2 tbsp water and left to thicken)
  • ½ cup butter or non dairy alternative
  • ¼ cup maple syrup
  • 1 cup jam


june2014-iconThis month we are featuring two Ancient Grains that are gaining popularity and the attention of bakers everywhere – Emmer and Einkorn. Both grains can be traced back thousands of years and have remained unaltered by human hands since then.

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Rhubarb and Strawberry Crumble with Emmer FlourOn a rainy Sunday, here in beautiful British Columbia, what better way to spend a day off but baking for your family. A perfect marriage of Anita’s Organic and The Local Harvest Market – Rhubarb & Strawberry Crumble made with our Emmer Flour. This was served with whipped coconut cream and sprinkled with chopped walnuts; a pinch of cinnamon; and lots of love. Enjoy!



  • 2 lbs rhubarb, sliced into ½ inch pieces
  • 1 lb strawberries, sliced
  • ½ to ¾ cup Anita’s Organic Cane Sugar (or dry sweetener of choice)


  • 1 cup Anita’s Organic Emmer Flour
  • ½ cup Anita’s Organic Can Sugar (or dry sweetener of choice)
  • ½ cup Anita’s Organic Rolled Oats
  • 2 tsp ground ginger
  • 2/3 cup Anita’s Organic Shredded Coconut
  • ½ cup butter (or non-dairy alternative), chilled.


Adapted from

Slow Rise No-Knead Einkorn BreadIf you’ve never tried using Einkorn Flour in a bread recipe before then this is a great place to start. Using 100% whole grain Einkorn Flour the result is a beautiful artisanal type loaf. The flavours in the bread are developed over the longer fermentation period and it shows. The dough is a little sticky and will feel different to regular bread dough but don’t panic. Follow the recipe; treat the dough as it tells you and all will be good. Enjoy!

  • 5 cups (600g) Anita’s Organic Einkorn flour
  • 1 ¾ cup (410g) of warm water
  • 1 ¼ tsp. (1g) dry active yeast
  • 1 tsp. (5g) sea salt


Organic Moroccan Emmer Salad with Roasted TomatoesThis beautiful salad has a very exotic feel about it. The blend of the sweetness and savoury with a touch of spice in the background makes it a great dish any time of year.

  • 2 to 2 ½ cups Anita’s Organic Emmer Kernels, cooked (1 cup uncooked grain yields enough for this salad)
  • 3 to 4 cup cooked Anita’s Organic Garbanzo Beans
  • 2/3 cup Anita’s Organic Almonds, roasted
  • 6 large tomatoes, sliced
  • 6 Anita’s Organic Medjool Dates, pitted and chopped
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp paprika
  • salt & pepper to taste


Coconut & Cranberry Einkorn CookiesThese cookies are a perfect accompaniment to a nice cup of tea. They have shortbread like texture but are robust enough for a good dunking. In England a cookie (or biscuit) is quite often judged purely on its dunkability merits. This causes many discussions and sometimes disagreements as to the best biscuit (cookie) for the job. No one likes crumbs at the bottom of their tea or worse still a chunk falling off mid dunk! Give this one a go – its fabulous. This recipe will make two to three dozen cookies depending on the size of the spoon/cookie scoop you use. If they are on the larger side increase the cooking time by a few minutes (but don’t let them burn).

  • 1 cup unsalted butter or non-dairy alternative
  • ½ cup+ 2 tbsp Anita’s Organic Cane Sugar
  • 2 tsp of vanilla extract or 1 tsp vanilla powder
  • ¾ cup Anita’s Organic Cranberries, chopped
  • 3 cups Anita’s Organic Einkorn Flour
  • approx. ½ cup Anita’s Organic Shredded Coconut (for rolling)


emmerpotato-webAh potato salad, a beautiful addition to any summer menu; picnic or barbeque. Such a simple dish that can easily be elevated to make it just that little bit more delicious. Feel free to switch out the asparagus for another seasonal vegetable and the cooked grains can be changed also.

  • 2 to 2 ½ cups Anitas Organic Emmer Kernels, cooked (1 cup uncooked grain yields enough for this salad)
  • 1lb small potatoes, cooked, cold and cut into ¼ inch dice
  • 2/3 cup mayonnaise or non-dairy alternative
  • 2 tbsp Dijon mustard or Whole Grain mustard
  • 1 tsp freshly milled black pepper
  • 1 bunch asparagus blanched and refresh in cold water
  • 1 bunch green onions, finely chopped
  • ½ cup parsley, chopped
  • 2 tsp red wine vinegar
  • salt, to taste


"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