It’s almost here!! Time to get the preparations started for that magical time of year again. Our test kitchen has been filled with the beautiful aromas of cinnamon and orange zest for the last few weeks. And our taste buds have been tantalized by the creations that have emerged triumphant. We hope you enjoy this month’s recipes as much as we have! We would like to thank each and every one of our customers for your continued support this year and wish you all a very Merry Christmas.
Download the December 2013 Newsletter »
This month we’re having fun with breakfast. Check out all the awesome recipes and more in this month’s newsletter!
Download the November 2013 Newsletter »
This Month’s Specials
Pancake & Waffle Mixes – choose from our 3 fabulous Pancake Mixes. Our Ancient Grain Pancake Mix is a delicious blend of Spelt and Kamut Flours, smooth, fluffy and great for any occasion. If you are looking for a little more crunch to your pancakes then our Multigrain Pancake & Waffle Mix is the one for you. Made with our Whole Wheat Flour and blended with oats; flax; whole grains & millet make them a perfect start to your day and will keep you full up until lunchtime. The newest addition to our Anita’s pancake range is our Sprouted Whole Wheat Pancake & Waffle Mix. With all the extra nutrients that sprouting brings to grains you’ll be invincible for the whole day!
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.
Download the October 2013 Newsletter »
Oh, how time flies when you are having fun. What a fabulous summer we have had here in B.C! Beautiful sunshine filled days and balmy evenings have made this summer one to remember. Even the skeeters were kind to us and behaved very well. But have you noticed the changes are happening already. The nights are starting to draw in; a few leaves are turning; there is definitely a sense of fall in the air and ‘back to school’ is just around the corner.
This month’s newsletter will be focused on some of the flours that don’t get to shine as much as they should. Everyone talks about Whole Wheat; Spelt and Kamut but what about some of the other beautiful whole grain flours that sometimes get overlooked.
Download the August 2013 Newsletter »
This month we feature the humble but oh so wonderful oat. This incredibly versatile, nutritious grain is a powerhouse of nutrition and flavour. Lending itself to all kinds of baking; breakfasts and even dinner it’s a winner on so many levels.
Oats are an excellent source of dietary fibre and protein as well as other valuable nutrients. The convenience and health benefits of rolled oats (Quick and Old Fashioned) make them a perfect choice as a breakfast cereal. Rolled oats are also preferred in cookies and other baked goods.
This month, we’re featuring the goodness of sprouted grains. Sprouted 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.
Because sprouting changes the dormant seed into a living food, its “living” nutritional qualities are now bio-available to us when we eat the sprouted grain or the flour it is ground into. Starches are broken down into simple sugars, which the body easily digests. The digestion of sprouted grain is compared to the digestion of vegetables, the easiest and most gentle food for our bodies to digest and assimilate.
Download the June 2013 Newsletter »
Here at Anita’s we have been working our way through the wheat–free flours we carry to see how they behave during baking.
It is a little more challenging working with wheat-free flours because there is no gluten. Gluten is the result of moisture mixing with the proteins in wheat flour. Gluten is also what gives bread the stretch and elasticity when kneading and the binder in muffins, cookies and cakes.
Our customers love keeping in touch through our monthly newsletters. With the launch of our improved Anita’s Corner, we’re going to be changing the way we distribute these awesome compilations.
All of the newsletters that we’ve made up till now will be posted below for you to download. In the future, as newsletters are released every month, we’ll make a new post for each month.