So March is here already with its promises of springtime; lighter evenings and…….. taxes!!! But as I write this we have just had a weekend of almost a foot of snow in some places here in Chilliwack, which is pretty rare in the wintertime but in March! Anyway it was fun and as always beautiful to see. This month our recipes rely heavily on our featured flours Spelt and Kamut . Both are amazing flours to use and two of our four ‘Ancient Grain Flours’ here at Anita’s. The Spelt and Kamut grains were discovered thousands of years ago and as such have remained unaltered since then. Many people who find they have issues with our more modern day wheat varieties seem to be having lots of success with those of a more ancient strain. These flours are on special this month so it’s a perfect time to try them out.
Ok – so some of you may have seen or tried this recipe before but hey who doesn’t love a good brownie recipe?!?! This time I switched out the flour from white whole wheat to spelt and the results were still pretty amazing. I prefer my brownies to be gooey and best enjoyed as a dessert with ice-cream or whipped coconut cream. If you prefer a cakeier brownie use the longer cooking time either way they are still delicious. Enjoy – J
- ½ cup Anita’s Organic Chocolate Chips, melted
- 1/3 cup neutral tasting oil
- 1 cup Anita’s Organic Cane Sugar
- 1 tsp vanilla powder or 2 tsp vanilla extract
- 1/3 cup non-dairy milk
- 3/4 cup Anita’s Organic All Purpose White Spelt Flour
I’ve seen a few of these recipes flying around the internet recently so I thought I’d have a go and see what all the fuss was about. I have a little bit of a love hate relationship with quinoa – which is really due to my slap dash results when cooking it. I tend to avoid white quinoa – not that there is anything wrong with it, but I always seem to overcook it, so usually cook the red or black quinoas instead. But this recipe only toasts the grains giving them a lovely – well – toasty flavour! As with any type of raw bar or granola bar it’s pretty easy to swap out ingredients to suit dietary requirements/preferences as long as the ratios stay the same. I really enjoyed this bar as it had quite a toothy texture which left a definite feeling of satiety for quite some time. Enjoy – J
This recipe has been adapted from a recipe I found at www.seasaltwithfood.com I was intrigued to see what the addition of salt and pepper would do to a traditional shortbread. I have added black pepper to my ginger snaps before which is a great enhancement to the already unctuous flavour explosion that ginger snaps yield. I was pleasantly surprised how these turned out. They are not too sweet so would be perfect with tea or coffee. Try them out and see what you think – J
Here’s a fabulous way to combine two of our favourite breakfast items together! A fabulous loaf made from our Fine Grind Spelt Flour with some of our Breakfast Boost added to give it that extra something, something. For this loaf I added the Chia & Hemp Breakfast Boost which is packed with hemp; chia; buckwheat; cranberries; currants; sunflower seeds; and a touch of cinnamon. Feel free to add a few more cranberries for slightly sweeter breakfast bread. This would also work really well with our Ancient Grain Breakfast Boost. Enjoy – J
This month we are featuring one of our most popular flours – Whole Wheat. Here at Anita’s we pride ourselves on the quality of our products and this flour is no exception. Milled from Canadian Hard Red Spring Wheat our Whole Wheat Flour’s are 100% Whole Grain and perfect for most applications. Different milling methods create the two different grinds we have available. Our Whole Wheat Stoneground Flour is milled through our stone mill and has a hearty texture with tiny flecks of umber coloured bran and germ visible in the finished product. This flour is great to use in any application where a more robust texture is required but especially good in bread baking. Our Whole Wheat Fine Grind Flour is processed through our hammer mill to create a finer texture to the finished product.
Ah yes another cookie recipe. Is it possible to have too many cookie recipes? I think not. Fruit; nuts and chocolate always make a good combination and this cookie is no exception. The coconut oil gives the cookie a rich buttery taste and the pastry flour lends a great earthy note to the flavour. Whole grain flour; oats; fruit and nuts always a winner in my book. Enjoy – J
What did we do before some bright spark invented raw bars?? I don’t know but what I do know is that I can’t get enough of these little beauties. Ready in a flash and super tasty these energy bars are good for any one on the go. The fruit; nut; and seed combinations can be easily adapted to suit your palette or dietary requirements, though I would recommend giving this one a go first. They are good in the fridge for at least a week (if they last that long). So what are you waiting for – grab that food processor and let’s make some raw bars – J
I have to say this has become one of my all-time favourite bread recipes and it’s all thanks to Marco at the Pastry Training Centre in Vancouver for sharing this recipe with us. Bread making should be a very relaxing experience and something that should be done with care and attention. I find kneading dough very therapeutic and it helps to relieve any stresses the day may have brought with it. And not forgetting that first slice of freshly baked bread makes everything right with the world! As you can see from the picture the recipe can easily be adapted to make loaves or baguettes but will require a slightly longer baking time. Happy baking – J
- 500 g organic white (bread) flour
- 250 g organic whole emmer flour
- 20 g sea salt
- 24 g fresh yeast (or 12 g dried yeast)
- 160 g baked potato, with the skin, mashed
- 600 ml dark craft beer (stout or porter would be nice), plain old water would also do it
Knead the dough for approximately 6 – 8 minutes or until the dough feels smooth, subtle with a good elasticity. The gluten strands of Emmer grain is not as elastic as wheat gluten, so a more gentle kneading would be more appropriate.
Try to have the dough temperature at around 78 F after kneading to ensure a healthy fermentation.
Allow the dough to double up in volume (approximately 60 – 90 min).