Anita's Corner
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Three Ingredient Granola Bars

These delicious granola bars are incredibly simple to make and take minimal effort. The fun is in the experimentation and mixing of flavours. Here at our Retail Store we have a selection of blends that are perfect for making these granola bars. Simply remember half of the 3 cups needed in this recipe should be some sort of flake blend, the rest, just mix them up as you wish. If you don’t have access to these blends just use 1 ½ cups of oats (or other flakes) and 1 ½ cups of a mixture of chopped nuts/seeds/dried fruit/coconut/chocolate chips etc. Or better still, just use 1 ½ cups of your favourite Anita’s Organic Breakfast Boost. For allergen friendly school snacks leave out nuts and replace with seeds instead. For a little extra yumminess drizzle with melted chocolate. Enjoy! ~ J

Ingredients (Makes 12 to 16 Bars)
  • 3 cups Anita’s Organic Blend (or 1 1/2 cups rolled oats & 1 /12 cups of mixed nuts/seeds and dried fruit)*
  • 1/2 cup nut (or seed) butter
  • 1/2 cup honey/brown rice syrup/agave nectar

*we used a mixture of our following blends – Kamut Flake Blend, Sunflower Seed Blend, Sprouted Quinoa Blend, High Fibre Blend, and Breakfast Boost Chia & Hemp.


Coconut Crusted Chocolate PieThis recipe is perfect for those hot summer days when you really don’t want to turn on the oven. It can be prepared in less than 30 minutes and just needs to be left alone to set in the fridge for a few hours. Decorate with your favourite mix of seasonal fresh fruit and a little whipped coconut cream. This pie is pretty rich so small slices will be enough for even the craziest of chocoholics. Bring to room temperature for about 10 to 15 minutes before serving for the perfect taste and texture experience. Enjoy! ~ J




veggie-pizzaThis might seem like a lot of work for a traditionally easy supper time meal but believe us when we say it’s worth it. A dairy free pizza adorned with summer garden veggies, fresh herby pesto and a drizzle of a hassle free ‘cheezy sauce’ makes this pizza worth a spin on anyone’s menu. Did we forget to mention the delicious ‘Ancient Grain’ Kamut Flour crust – how could we?! Plan ahead to save time, this will just leave the fresh veggies to prepare before cooking. The pizza dough can be mixed in minutes. Make it on the morning of the day you need it and leave it on the counter for up to 8 hours before using. Or make it up to 5 days in advance and place straight into the fridge until needed. The pesto can also be made ahead of time – make a double batch next time you are making pesto pasta and freeze the leftovers. Finally the ‘cheese’ sauce can be ready in a flash and can be kept covered in the fridge for up to a week before needed. Go on give it a go – you know you want to. Enjoy! ~ J


Spelt Apple & Blackberry Pie

It’s Pie Season and what better way to celebrate than with an apple and blackberry one. You can use more or less All Purpose Spelt Flour if you wish. The more white flour that is used the lighter the crust will be. Start off with this 50/50 ratio and see what you think. We like the slightly heavier, tastier crust that adding whole grain flours produce. Enjoy! ~ J

Makes 1 crust (repeat recipe to make the top crust)


  • 3 cups tart apples, peeled, cored and sliced
  • 3 cups blackberries
  • 1/2 cup sugar
  • 4 tbsp corn starch
  • 1 tsp cinnamon


Ancient Grain Pesto BurgerSome day’s calamities just happen in the kitchen, sometimes lots of them at the same time! We are all human and in the big scheme of this crazy adventure called life, those ‘kitchen calamities’ are a mere teeny tiny blip of no significance. But being able to get over the initial frustration and turn a kitchen calamity into a positive is a must. So that being said, borne from one such kitchen calamity were these burgers. Originally destined to be used in a delicious grain salad, the Einkorn grains in this recipe were woefully overcooked – a little too zealous with the water to grain ration in the rice cooker methinks. But, salvaged they were, from a destiny of gracing the garbage can and turned into these delicious burgers instead. Just don’t ask why the burger bun is missing from the picture! Enjoy ~J!

Ingredients (Makes 6 Burgers)
  • 1 tbsp oil
  • 1 small onion, finely chopped (or 4 small shallots)
  • 2 or 3 cloves garlic, crushed
  • 1 cup crimini mushrooms, finely chopped
  • 2 cups overcooked grains or rice (we used Einkorn Kernels) – reserve one cup and keep aside
  • 1/2 cup cooked garbanzo beans (chick peas)
  • 1/4 cup fresh parsley, chopped
  • 1 tsp miso paste
  • 1 tsp tomato paste
  • 2 tbsp nutritional yeast
  • 2 tbsp pesto
  • 1/3 cup flour (we used Einkorn)
  • Salt & pepper to taste (approx. 1/2 tsp of each)
  • Oil for frying


Overnight Fruity BreakfastFancy a change from oatmeal for breakfast? How about waking up to some delicious whole grains, slow cooked overnight to create this hearty, fruity dish. It’s pretty simple – while you are waiting for the kettle to boil for your bedtime cup of tea – throw these ingredients into your slow cooker. Wake up in the morning to the beautiful aroma of cinnamon and a tasty bowl of whole grain goodness Serve hot, sprinkled with chopped nuts and or seeds. Enjoy ~J!

  • 2/3 cup Wheat Kernels, (use a small grain such as Hard Red, Red Fife, Soft White, Einkorn etc)
  • 1/3 cup Anita’s Organic Harvest Grain Flake Mix
  • 1/3 cup Anita’s Organic Apricots, chopped
  • 1/3 cup Anita’s Organic Deglet Noor Dates, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla powder (or 1 tsp extract)
  • 3 cups water


Crunchy Buckwheat GranolaStart your day off right with this delicious granola. Made with our Harvest Grain Flake Mix and Buckwheat Groats it has the traditional flavours and texture of granola with an extra crunch from the buckwheat. Choose any mixture of nuts, seeds and dried fruit you like – just remember to always add the dried fruit after the granola has been cooked. Store in an airtight container and serve with milk, fruit & yoghurt…..or even ice cream! Enjoy ~J!

  • 2 3/4 cups Anita’s Organic Harvest Grain Flake Mix
  • 1 cup Anita’s Organic Buckwheat Groats
  • 1/2 cup chopped nuts (we used walnuts)
  • 1/3 cup Anita’s Organic High Fibre Blend (or use oat bran)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder (or 1 tsp extract)
  • 1/4 tsp sea salt
  • 1/2 cup brown rice syrup, warmed gently
  • 1/4 coconut oil, melted
  • 1/2 cup Anita’s Organic Shredded Coconut
  • 3/4 cup dried fruit, chopped if large (we used a mixture of Apricots, Dates, Cranberries and Thompson Raisins)
  • 1/2 cup cocoa nibs


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



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



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)


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


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


"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