Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Toffee Bars

November 6, 2015

toffee-bars

We all know that pancakes are great for breakfast, lunch and dinner but did you know you can turn our pancake mix into a delicious Toffee Bar as well. Super simple to make and packed with lots of flavour what a great sweet treat to have on hand. Portable and filling – what more could you want. Pancakes for every meal!

Ingredients

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Cake Mix Brownies

November 6, 2015

cake-mix-brownies

These gooey brownies are great while still warm and served with some vanilla ice-cream and maybe even a drizzle of raspberry sauce (or maybe caramel if you are feeling super indulgent) For best results eat the day the brownies are made If you have any left overs (we usually have edge pieces left) chop them into little cubes and store in an airtight container. These will keep for another couple of days and make a great addition to ice-cream sundaes.

Ingredients
  • 1 tbsp Anita’s Organic Flaxmeal
  • 2 tbsp water
  • 1/2 cup non-dairy or regular butter
  • 1 cup Anita’s Organic Chocolate Chips, divided (keep 1/4 cup for top)
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or seeds from 1 vanilla bean)
  • 1/4 cup coconut nectar (gives a lovely hint of caramel – maple syrup can be used instead)
  • 2 1/4 cups Anita’s Organic Chocolate Cake Mix (this is the amount that is left after making the cookies)
  • 3/4 cups walnuts, roughly chopped

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Double Chocolate Chip Cookies

Our Chocolate Cake Mix makes a fantastic cake – no doubt about that. But did you know you could use it a little differently? These next two recipes can be made from one bag of cake mix and are absolutely amazing! Double Chocolate Chip Cookies and Chocolate Walnut Brownies.

N.B Each bag of cookie mix contains approximately 4.25 cups of dry mix – the cookies will use 2 cups and the brownies will use 2 1/4 cups.

Ingredients
  • 1 tbsp Anita’s Organic Ground Flaxmeal
  • 2 tbsp water
  • 1/2 cup non-dairy or regular butter, softened
  • 1/4 cup coconut nectar, amber
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or seeds from 1 vanilla bean)
  • 1 to 3 tbsp non-dairy milk (or regular)
  • 2 cups Anita’s Organic Chocolate Cake Mix
  • 1/2 cup Anita’s Organic Chocolate Chips

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Breakfast Boost Brownies

October 22, 2015

Breakfast Boost Brownies

No bake treats are always a go to in our house. With no cooking and minimal washing up they can be ready in a matter of minutes. The only time you have to wait for these delicious morsels is the time it takes them to set up in the fridge. But if you can wait an hour then give them a go. Just like most raw bar recipes they can easily be adapted to suit taste, diet and allergy requirements. These are made with our Chia & Hemp Breakfast Boost and sooo delicious. Enjoy!

Ingredients

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winter-squash-muffinsIngredients
  • 2 cups Einkorn flour
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp ginger
  • 1/2 cup butter, softened
  • ½ cup cooked winter squash, pureed
  • 1/3 cup buttermilk or plain yogurt
  • 2 eggs

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Butternut Squash Curry

For a lovely warming autumnal supper this recipe is a definite must and a firm favourite in our house. Serve over rice with the caramelized shallots and toasted pumpkin seeds. Yum! Enjoy! ~J

Ingredients (Serves 4-6)

Caramelised Shallots

  • 1 cup shallots, thinly sliced
  • 1 tsp oil/butter
  • salt & pepper

Toasted Pumpkin Seeds

  • 1/2 cup raw pumpkin seeds
  • 1/8 tsp oil
  • salt & pepper

Butternut Squash Curry

  • 1 onion, finely chopped
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced
  • 2 tsp mustard seeds
  • 2 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp chili flakes
  • 4 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 1/2 cup shredded coconut
  • 1 cup split red lentils, picked over and rinsed
  • 2 1/2 to 3 cups vegetable stock
  • 1 cup coconut milk
  • salt & pepper to taste

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Ingrid’s Pumpkin Pie

October 8, 2015

Pumpkin PieNo Thanksgiving feast would be complete without a traditional pumpkin pie. The delicious pumpkin custard that is delicately spiced with cinnamon, ginger and nutmeg is encased in a buttery, flaky pie crust. Serve with lashings of whipped cream and a big spoon! Enjoy! ~J

Ingredients

Crust (this will make 2 pie crusts so freeze one for another day!!)

  • 2 1/2 cups Anita’s Organic
  • 1/2 tsp salt
  • 1 cup butter, cold
  • 2 eggs, lightly beaten
  • 2 tsp lemon juice

Pie Filling

  • 1 3/4 cup pumpkin puree
  • 1 cup Anita’s Organic Brown Sugar
  • 3/4 cup evaporated milk
  • 2 eggs, beaten
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • (or replace spices above with 1 3/4 tsp Gathering Place Pumpkin Pie Spice Mix)

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Butternut Squash SoupThis simple but elegant soup is a great start to any festive meal. With the earthy sweetness of the butternut squash, delicate flavour of roasted garlic and a teeny tiny hint of chili it will wow your guests. They need not know that the recipe is incredibly easy and can be prepared well in advance. Serve with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds. Enjoy! ~J

Ingredients (Makes 4 Servings)
  • 1 medium/large butternut squash (about 4 to 5 cups)
  • 1 whole bulb of garlic
  • 2 tbsp olive oil, divided
  • 1 medium onion, finely chopped
  • 1/4 to 1/2 tsp chili flakes
  • 4 cups vegetable stock
  • salt and pepper to taste

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Apple PieI love pie (really who doesn’t) and there is something oh so satisfying about a scrumptious apple pie. This pie is packed with Macintosh apples (or you can use your favourite variety) and has the warming earthy flavours of cinnamon, allspice, ginger and nutmeg to compliment the sweet tart apples. Great on its own, warm from the oven, or serve with whipped coconut cream and a drizzle of the (optional) Rum Caramel Sauce. Enjoy! ~J

Ingredients

Filling

  • 4 tart apples, peeled and thinly sliced
  • 1/4 to 1/3 cup Anita’s Organic Cane Sugar (use lesser amount if apples are fairly sweet)
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp powdered ginger
  • 1/4 tsp allspice
  • 1/8 tsp salt
  • 2 tbsp corn/arrowroot/tapioca starch

Rum Caramel Sauce

  • 1 cup Anita’s Organic Cane Sugar
  • 3/4 cup non-dairy milk
  • 1/4 cup maple syrup
  • 2 tbsp corn starch (or arrowroot)
  • 2 tbsp dark rum
  • 1 tbsp water
  • pinch salt
  • 2 tbsp non-dairy butter

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How to Make Vanilla Extract

September 10, 2015

How to make Vanilla ExtractCommercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.

Ingredients
  • 3 vanilla beans
  • 1 cup vodka
  • glass jar with tight fitting lid

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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