Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Anita's Organic Whole Wheat Dinner RollsNick from Magpie’s Bakery is a little like one of Santa’s helpers. You don’t often see him but he does exist! He toils away all year producing delicious artisanal sour dough breads for our delectation. He kindly shared with us a delicious Raisin & Fennel Loaf. You’ll need a scale and a little time but it is so worth the wait. Thanks for sharing! Magpies Bakery is now located at 5669 Vedder Road Chilliwack along with The Curly Kale Eatery. A perfect stop for lunch next time you are visiting Chilliwack. Enjoy! ~J

Ingredients

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Rye and Cranberry

October 31, 2016

Whole Wheat Dinner RollsA few years ago our entire team of staff here at Anita’s Organic took a trip to Vancouver to spend the day at The Vancouver Pastry Training with Chef Marco. There we were taught how to make a variety of loaves; we learned some of the basic principles of sourdough starters and how to take care of them, and we even got to take a little starter home. Chef Marco has been a great friend to Anita’s Organic for many years and has kindly shared some of his recipes with us. He is a great teacher and expert in his field offering a wide variety of baking lessons from the basics of bread baking all the way up to the finest European pastries. This recipe was one of the first ones we made in his class and it has remained a firm favourite with us since then.

Yield: 2 Loaves
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Whole Wheat Dinner RollsWe’ve had a lot of fun in the last few weeks making bread in the test kitchen. Bread of all shapes and sizes, from Artisan Spelt & Kamut bread to a three day Sourdough, a no knead Red Fife bread to a rustic 100% Einkorn loaf. The following recipe adapted from the ‘Savoring Today’ website is a very tasty French bread and perfect for any occasion. To me you can’t beat that first slice of bread from a fresh loaf, still warm from the oven whether it’s dipped in olive oil & balsamic vinegar, caressed with butter or spread with your favourite homemade organic jam, that first slice is unbeatable! And most importantly the bakers reward for the all the effort put in to making such deliciousness. Enjoy! ~J

Ingredients
  • 4-5 cups Anita’s Organic Sprouted Whole Wheat Flour
  • 2 cups warm water — 110°
  • 1 tablespoon active dry yeast
  • 1 tablespoon maple syrup
  • Egg wash (we used a small amount of organic olive oil instead)

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Harvest Grain Bread

October 31, 2016

Whole Wheat Dinner RollsOur 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.

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Red Fife Bread

October 28, 2016

Whole Wheat Dinner Rolls
As we are well and truly back into fall, bread baking has returned in earnest to our kitchens. This Red Fife bread, with its earthy sweet flavor and chewy texture can be baked into a sandwich loaf or free formed to make an artisanal loaf. Pair it with soups, stews and casseroles warm from the oven. Enjoy! ~J

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Raw Pumpkin Cheesecake

October 4, 2016

Raw Pumpkin CheesecakeIf you are looking for a no fuss dessert this Thanksgiving, then look no further. This dessert is simple to make and a perfect dish to grace any dinner table. Taste the pumpkin filling mixture and the date caramel sauce as you are making them and add more pumpkin spice if you feel so inclined. Buy the cans of coconut milk (you will need 2 cans) a few days before you plan to make the cheesecake and keep them in the fridge. Also make sure you choose a brand that is organic and known to be very thick. We use Native Forest Coconut Milk. This will take time to set so its best to make the day before you need it. So Happy Thanksgiving and enjoy this scrumptious dairy free, grain free and egg free dessert. Yum!! ~J

Ingredients

Crust

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Pumpkin Einkorn Chocolate MuffinsWe are often asked “what can I use instead of white flour in my baking?” Well the answer is as long as it is short but you can pretty much try anything if you are happy to experiment. Bear in mind most recipes we come across have either been handed down from generation to generation and or tested to the max using certain types of flour. The key is to be open minded as quite frankly no other flour tastes or behaves like white all-purpose flour but that being said  we want some good nutrition in our baking.

Ingredients
  • ¾ cup pumpkin puree (we use Pacific brand)
  • 1/ cup non – dairy milk (regular can also be used)
  • ½ cup sunflower oil
  • 1 tsp apple cider vinegar
  • ¾ cup Anita’s Organic Cane Sugar
  • 2 tsp vanilla extract
  • ¾ cup Anita’s Organic Chocolate Chips
  • 2 cups Anita’s Organic Einkorn Flour
  • 1 tsp pumpkin pie spice (we use Gathering Place Trading Company brand)
  • 3 tsp baking powder
  • ¼ tsp salt

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Pumpkin Cranberry Loaf

October 4, 2016

Pumpkin Cranberry LoafThis delicious pumpkin loaf is a great treat to have for breakfast, or any time of day for that matter. Filled with all the flavours you would expect in the fall and a tiny hint of spice. Serve warm from the oven with a little knob of butter or toast slightly the next day to continue enjoying this seasonal treat…..and if there is still some left on day 3 why not ‘french toast’ it! Enjoy! ~J

Ingredients
  • ½ cup pumpkin seeds
  • ½ cup walnuts chopped finely
  • ¾ cup pumpkin puree
  • (we use Pacific brand)
  • ¼ cup neutral tasting oil
  • (sunflower/canola/light olive)
  • ¼ cup water
  • ¾ cup fresh orange juice
  • Zest 1 orange
  • 1 tsp vanilla extract
  • ½ cup Anita’s Organic Cane Sugar
  • ¼ cup Anita’s Organic Brown Sugar
  • 2 cups Anita’s Organic Fine Grind Spelt Flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp pumpkin spice (we use Gathering Place Trading Company brand)
  • ¾ cup Anita’s Organic Dried Cranberries

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Fruity Coconut Squares

September 6, 2016

Fruity Coconut SquaresCrumble is always a perfect way to showcase all that is great about seasonal fruit. With buttery, crumbly oats and a hint of coconut you can’t go wrong. But how about making this traditional dessert portable! Crumble bars are a perfect way to take this traditional dessert with you on the go. The best type of berries to use are tart ones such as blueberries, raspberries and blackberries. Strawberries can be used but tend to release a little too much liquid. The jam is optional but intensifies the fruit flavour. Mix up those berries and enjoy! Enjoy! ~ J

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Raw Balls

September 6, 2016

Raw BallsRaw balls are up there with granola bars when it comes to convenience and ease of preparation. All you need is a food processor and some delicious ingredients. Before you know it you have a nutritious on the go snack that is so easy to adapt to suit all tastes and most dietary preferences or restrictions. They can be made with just seeds and dried fruit if there are allergy restrictions but as seeds tend to be a little drier than nuts you may need to add a little more fruit to the mixture to make them hold together. The addition of a few tablespoons of seed butter can also help with this as well. This recipe does not include any nuts but they can be easily incorporated if required. Enjoy! ~ J

Ingredients
  • 2 cups Anita’s Organic Medjool or Deglet Noor Dates (Medjool are the softest)
  • 1 cup Anita’s Organic Breakfast Boost Chia & Hemp
  • 1/2 cup Anita’s Organic Sunflower Seed Blend
  • 1/2 cup Anita’s Organic Shredded Coconut
  • 1/4 cup Anita’s Organic High Fibre Blend
  • 1/4 cup Anita’s Organic Sprouted Quinoa Blend
  • 3 tbsp cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla powder
  • 2 to 4 tbsp coconut butter (or other nut/seed butter)
  • Extra coconut for dusting (optional)

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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