With Thanksgiving little more than 2 weeks away (oh my, is it really!!!) preparations for this precious family time are being made in homes all across the country. Food glorious food is the focus on most people’s minds so less chat this month and more recipes!!!!
So Happy Thanksgiving to all our lovely customers both near and far and enjoy this precious time with your loved ones. We’ll be back with the detox; post-Thanksgiving – run up to Christmas newsletter in November.
This recipe has to be up there in my Top 10 of desserts and will definitely be gracing our table at some point (or maybe even multiple times!!) over the upcoming festive holidays. It can be enjoyed just as a cake – or elevate it to a succulent dessert with the addition of the Toffee Sauce. Either way it definitely needs to be on your ‘I must try that’ list.
This Cranberry Walnut Pie will make a beautiful centre piece to any Thanksgiving table. Sweet and tart all at the same time and full of autumnal flavours it’s a winner all round. The temperature to cook the pie is quite high so if you know your oven has a tendency to be overly hot dial it back a notch as burnt cranberries are never a good thing! Serve with whipped coconut cream – yum – J
- 1 cup Anita’s Organic Walnuts, coarsely ground
- 340g fresh cranberries
- ½ cup Anita’s Organic Sultana Raisins
- ½ cup Anita’s Organic Cane Sugar
Adapted from www.ohsheglows.com. This recipe was an absolute winner with every single person who tried these delicious garlic knots. The pumpkin adds a very slight sweetness but gives them a very typical fall flavour. An absolutely perfect addition to any meal especially a cozy Thanksgiving Celebration. But be warned it is impossible to only eat one! – J
Ingredients for the Dough
- ½ cup very warm water
- 2 tsp instant dried yeast
- 1 tbsp maple syrup or agave nectar
- ¼ cup organic pumpkin puree (we use Pacific)
- 1 tbsp organic olive oil (we use Maison Orphee)
- ¾ tsp Himalayan salt
For a quick after….after dinner treat and great to go with coffee are these delicious raw truffles. Made in a flash and full of wholesome organic ingredients who could ask for more? Enjoy – J
This month we have a selection of rolled flakes and oats on special and a few ways that you can use them to make something delicious!
That’s a bit of a bold statement really as I’m sure everyone makes a granola bar that they think could be considered the ‘ultimate’. This bar is so packed full of gorgeous goodness that no other word really seemed fitting so I’m sticking with the ‘Ultimate Granola Bar’ title. As usual pretty much everything can be substituted to suit taste and dietary preferences/allergen issues. But if no such issues affect you try the recipe just the way it is and experience the ‘ultimate’ for yourself. Happy baking. – J
Now I know our fabulous, all too brief, cherry season is over here in BC but if you managed to freeze some then this muffin recipe is a great way to use them. That is of course if they are not already all wrapped up in cherry pies! Cherries and chocolate always pair well together whether it be in ice cream; as cupcakes or even on pancakes the combination is amazing. Enjoy. – J
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1/4 cup neutral tasting oil (canola; coconut; grape seed; sunflower etc)
- 1/4 cup applesauce, unsweetened
- 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
- 1 cups Anita’s Organic Whole Wheat Pastry Flour
- 1 cup Anita’s Organic All Purpose White Flour
- 1/2 cup Anita’s Organic Cane Sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup Anita’s Organic Chocolate Chips
- 1 1/2 cups frozen (or fresh) cherries, halved
No Arborio rice in the house or just fancy a change? Try using steel cut oats in your risotto instead. This is a super easy switch out and just as tasty. For a perfect autumnal treat this very comforting, one pot, curl up on the sofa and watch a movie type supper hits the spot. Serve with a crisp green salad and some freshly made bread for a perfect autumnal treat. Yum! – J
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 leeks or small bunch of summer
- leeks, sliced into 1/2 moons
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt
- 12 ounces mushrooms (I used a mixture or white & crimini)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dry)
- 1 tsp dried sage.
- 5 cups vegetable stock
- 1/3 cup dry white wine
- 1 cup Anita’s Organic Steel Cut Oats
- 1/4 cup grated Parmesan cheese, plus extra for garnish (for non-dairy alternative pulse to a powder equal parts almonds and nutritional yeast + pinch salt in a food processor)
- 2 tbsp fresh parsley, chopped, for garnish
Here at Anita’s Organic we currently have 25 different flours and are always looking to add new varieties to the family. This month our specials include three flours that may not be new members of the family but they are definitely the lesser known or under used cousins in this growing brood.