Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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may-newsletter-thumbnailThis month we highlight some of the great new recipes our test kitchen has come up with. We are showcasing these delicious recipes that use one of our fantastic mixes you may already have in your pantry. Why not pick one up this month and save 10%.

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This Month’s Recipes:
Specials – It’s Mixes Month!

Save 10% off all of the following mixes

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Harvest Grain Bread
Our Harvest Grain Muesli is a great mixture of Barley Flakes, Wheat Flakes, Oat Flakes, Sunflower Seeds, Flax, Millet and Sesame Seeds. This delicious mix can be eaten just as is, sprinkled on top of oatmeal or yoghurt, used to make granola, or added to your baking. Here we have added it to a simple bread recipe. This bread is perfect for sandwiches, toast and or dunked in your favourite soup. Enjoy ~J

Ingredients

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Double Layer Lemon & Strawberry Cheesecake
Our cookie mixes are very easy to use to make delicious pie crusts. Here we used our Oatmeal Currant Cookie mix to make the base for this (almost) raw cheesecake. As the base is cooked we can’t call it raw but we can call it simple. Simple and utterly delicious.  Enjoy ~J

Ingredients

Base

Topping – Lemon

  • 1 1/2 cups cashews, soaked for 2 hours
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk, (refrigerate coconut milk for 24hrs before hand and use the top creamy part only)
  • Zest from 2 lemons
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup agave or light (#1 grade) maple syrup
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)

Topping – Strawberry

  • 1 1/2 cups cashews, soaked for 2 hours
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk, (refrigerate coconut milk for 24hrs before hand and use the top creamy part only)
  • 2 tbsp freshly squeezed lemon juice
  • 1 cup fresh strawberries
  • 1/4 cup agave or light (#1 grade) maple syrup
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)

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Beer Battered French Toast

We love to re-purpose our mixes to make new and exciting recipes but sometimes simplicity is the best. Here we took our Ancient Grain Pancake Mix and used it to make a delicious beer batter for French Toast. A good tasting beer adds a delicious richness to the French Toast but you can sub it for sparkling water instead. Enjoy ~J

Ingredients

French Toast

  • 2 cups Anita’s Organic Ancient Grain Pancake Mix
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder (or 1 tsp extract)
  • 2 tbsp neutral tasting oil
  • 1.5 tbsp maple syrup
  • 1/3 cup non – dairy milk (or regular)
  • 355ml can good tasting beer (sub for sparkling water for child friendly version)
  • 8 slices of day old sourdough bread
  • Coconut oil (for frying)

Blueberry Compote

  • 1 cup frozen blueberries
  • 1 tsp maple syrup

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may-newsletter-thumbnailThis month the spotlight is on whole wheat flour – simplicity at its best. We are showcasing some delicious recipes using whole wheat flour and whole wheat pastry flour. Trust us, these are delicious!

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This Month’s Recipes:

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Rhubarb Bread

May 5, 2016

Rhubarb LoafIt’s rhubarb season and if you haven’t already turned all of your rhubarb into delicious crumbles then why not try some Rhubarb Bread. What better way to highlight this delectable seasonal treat than in a sweet loaf, perfect for breakfast with a nice cup of tea. This hearty tea bread is just the right combination of sweet and tart with a hint of warming spices. Enjoy ~J

Ingredients
  • 3/4 cup + 2 tbsp non-dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/2 cup sunflower oil (or other neutral tasting oil)
  • 1/3 cup Anita’s Organic Light Brown Sugar
  • 1/4 cup Anita’s Organic Cane Sugar
  • 1 1/2 cups rhubarb, chopped finely
  • 1/2 cup walnuts, chopped
  • 1 1/2 cups Anita’s Organic Whole Wheat Pastry Flour
  • 1 cup Anita’s Organic All Purpose Flour
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 1/4 tsp powdered cloves or all spice
  • 2 tsp non-alum baking powder
  • 1/2 tsp non-alum baking soda
  • 1/2 tsp salt

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Ruperty's Red Fife Cranberry CakeThis delicious cake has simple flavours and a great texture. With the addition of the nuts and dried fruit each bite is full of comforting yumminess. We used our Red Fife Flour in this recipe but it can easily be substituted for Fine Grind Whole Wheat or Whole Wheat Pastry Flour. Is this cake named aft er an intrepid explorer, a famous inventor, or a beloved family member? Nope – just Rupert the dog who wouldn’t take his eyes off the cake or move while the photos were being taken. Sadly for him his doe eyed pleading didn’t get him any cake. So maybe it should be called Not-Rupert’s Red Fife Cranberry Cake. Enjoy ~J!

Ingredients
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1/3 cup sunflower oil (or other neutral tasting oil)
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder or seeds from 1 vanilla bean)
  • 3/4 cup Anita’s Organic Red Fife Flour
  • 3/4 cup Anita’s Organic All Purpose White Flour (or more Red Fife if 100% whole grain option required)
  • 1/2 tsp cinnamon
  • 2 tsp non-alum baking powder
  • 1/2 tsp salt
  • 1/4 cup Anita’s Organic Wheat or Oat Bran
  • 1/2 cup Anita’s Organic Coconut Chips
  • 3/4 cup walnuts, chopped
  • 1/2 cup Anita’s Organic Cranberries

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Mocha Cappuccino CupcakesAh cupcakes – that ever so sweet, ever so indulgent little culinary pleasure. It’s almost like having your own little birthday cake anytime of the year. There are no end of recipes, variations and adaptations with more and more weird and wonderful flavours and textures being invented all the ti me (what would Food Network do without them??). But sometimes simplicity is the best and these little beauties don’t disappoint. The fl our ratio can be adapted but we just used 100% Whole Wheat Pastry Flour in these and they work really well. Traditionally made with white flours such as All Purpose White; Cake & Pastry; and or All Purpose White Spelt Flour these cupcakes made with the whole grain goodness of our Whole Wheat Pastry fl our are just perfect. Enjoy! ~J

Adapted from Vegan Cupcakes
Take over the World by Isa Chandra
Moscowiz & Terry Hope Romero

Ingredients (Makes 12 large or 36 mini cupcakes)

Cupcakes

  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 2 tbsp very finely ground dark coffee beans (super fine to avoid gritty, bitter cupcakes)
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1/3 cup sunflower oil (or any other neutral tasting oil)
  • 2 tsp vanilla extract
  • 1 cup Anita’s Organic Whole Wheat Pastry Flour (or 50/50 mixture of All Purpose White & Whole Wheat Pastry)
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1/4 tsp salt
  • 1/2 tsp non-alum baking powder
  • 3/4 tsp non-alum baking soda

Frosting

  • ½ cup non- dairy shortening (softened)
  • ½ cup non-dairy butter substitute (softened)
  • 3 ½ cups Anita’s Organic Icing Sugar
  • Seeds from 1 vanilla bean
  • A few tablespoons non-dairy milk

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anitas-newsletter-thumb-april2016This month’s feature is on our pantry stales – dried beans and legumes. The little nuggets pack a lot of nutritional power and should grace our plates much more frequently. Read more in our newsletter and check out this month’s recipes.

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This Month’s Recipes:

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Veggie Sushi

April 6, 2016

(Sushi Rolling Mat Required)

Veggie SushiWe love making sushi in our house. It’s a very hands on type of dinner where everyone can get involved. It is also a fun way to experiment with new flavours and to perfect your sushi rolling techniques. The preparation takes longer than the assembly but we like to all sit down together and get rollin’! Try any combination of flavours you like; use whatever protein you wish – you can even make fruit sushi. Next time you are planning a dinner party grab some extra rolling mats and let your guests make their own. Enjoy ~ J

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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