Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Sprouted Flour CookiesTrying to get good food into our little ones can sometimes be a challenge. Baby steps seem to be the key with most kids (and some adults too)……. and lots of patience! Trying to switch them to healthier flours is sometimes problematic as the tastes and textures can be a little different to what they are used to. Here we have used our Sprouted Whole Wheat Flour in this cookie recipe along with some of our Sprouted Chia & Hemp Breakfast Boost. With a few chocolate chips to sweeten the deal you may just get them on the right track after all. Enjoy ~J

Ingredients

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Sprouted Whole Wheat BaguetteThere are various different methods of making bread all of which have their own merits. The ‘no-knead’ method of baking bread is undoubtedly a very simple method and allows the gluten to develop over time rather than any physical kneading. Also, allowing the dough to ferment over time will develop a deeper flavour profile in the finished bread. The ‘no-knead’ method has been made famous by Jim Lahey author of My Bread – The Revolutionary No –Work No – Knead Method. He has inspired many to adopt this method while baking and it certainly works. Here is a recipe inspired by this method. It takes no time to prepare but will need time to ferment so do plan ahead. Enjoy ~J

Ingredients

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Cranberry Walnut Scones

If you are looking for a delightful baked treat to accompany your morning cuppa this scone is just the ticket. Not too sweet and dotted with tart, fresh cranberries it’s a perfect little mid morning ‘pick me up’. Made with our Sprouted Spelt Flour and with a hint of cinnamon and dash of orange zest. Simply lovely. Enjoy ~J

Ingredients (Makes 8 Scones)

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Chocolate Pecan Stollen

December 15, 2015
Chocolate Pecan StollenIngredients

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Traditional Mince Pies

December 15, 2015

Mincemeat Pastries“Vegan”, “Allergies”, “Christmas” “Tradition”. These four words would, could and do put fear into the hearts of many a baker, as it did for me almost 10 years ago when we, as a family, made compassionate changes to our diet. Couple that with my daughter’s food allergies I felt like I had an uphill battle on my hands. The look of sheer horror on my children’s faces when they thought they may not have the usual goodies at Christmas time made me determined not to let them down. So learn I did and I still am; lots of trial and error; tons of research; and now one very happy, spoilt, vegan family! The traditional tin of Quality Street has been replaced by homemade vegan truffles; the Clotted Cornish Cream on my mince pies has been replaced by whipped coconut cream. So the point to my ramblings is traditional Christmas Fare can be had by all. No one need miss out. It does require a little more effort – but well worth it in the end.

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december_newsletter_thumbnailWe’ve packed this month’s edition of our newsletter with lots of our family favourite recipes for you to enjoy.

These dishes are made with all of the best ingredients Anita’s Organic and The Local Harvest Market have to offer, the shared expertise of the Curly Kale Eatery and Magpie’s Bakery, and of course like all family favourites – lots of love. So with Christmas just around the corner we wanted to say a huge thank you to all of our customers for your continued support throughout this year. So from all of us at The Local Harvest Market, Curly Kale Eatery, Magpie’s Bakery and Anita’s Organic we would like to send our customers our very best wishes of the season and for the coming year.
 
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Yule LogThere was a time when the Yule Log or Buche de Noel was ever present at many a festive gathering. Sadly it appears to have fallen out of favour a little in recent years but should be there right next to a Gingerbread House and a steaming mug of mulled wine. It takes a little bit of patience but definitely worth it. This cake is traditionally made with eggs and dairy but we’ve adapted this recipe for those who want or need to avoid these ingredients. Enjoy! ~J

Ingredients

Cake

  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder, or seeds from 1 vanilla pod)
  • 3/4 cup sunflower oil
  • 1 cup cold coffee
  • 1 Anita’s Organic Chocolate Cake Mix

Filling

  • 2 cans organic coconut milk (good quality – full fat), refrigerated for at least 24 hours beforehand (Native Forest is best)
  • 1 to 2 tbsp maple syrup
  • 1/2 tsp vanilla powder (or 1 tsp extract)

Chocolate Frosting

  • 1/2 cup non-dairy shortening
  • 1/2 cup non-dairy butter
  • 2 1/2 cups Anita’s Organic Icing Sugar
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1/2 tsp vanilla powder (or 1 tsp extract)
  • 2 to 4 tbsp non-dairy milk

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Ingrid’s Danish Fluff

December 3, 2015

Danish FluffWe don’t know about you but dessert is sometimes the most important course of any dinner – especially this time of year. So this month we have two options for you. The first is a traditional dessert in Ingrid’s house but its origins are not entirely clear. Passed down from a family friend in the early 70’s it became a firm favourite at Christmas time. Enjoy! ~Ingrid

Ingredients (Makes two 12 x 3 inch pieces)

First Layer

  • 1 cup flour
  • 1/2 cup butter
  • 2 Tbsp water

Second Layer

  • 1/2 cup butter
  • 1 cup water
  • 3 eggs
  • 1 cup flour
  • 1 tsp almond extract

Frosting Layer

  • 1 Tbsp butter
  • 1 cup icing sugar
  • 1/2 tsp almond extract

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Raisin Fennel BreadChris and Nick from Magpie’s Bakery are a little like Santa’s helpers. You don’t often see them but they do exist! They toil away all year producing delicious artisanal sour dough breads for our delectation. Here they are sharing with us a delicious Raisin & Fennel Loaf. You’ll need a scale and a little time but it is so worth the wait. Thanks guys for sharing!

Ingredients (Recipe makes 4 x 500g loaves)

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Root Veggie Mash

December 3, 2015

Root Veggie MashRoot mash always has a special place at our family gatherings and the flavours and vegetable used will vary. It has very simple flavours but is very homey and comforting. In this one I have used butternut squash, carrots and rutabaga (or swede as it’s known across the pond). You can use any root vegetable you like – turnips, parsnips, sweet potatoes – the possibilities are endless. We like to take advantage of the super fresh vegetables here at The Local Harvest so stop by and see what you can have on your festive table this year. Enjoy ~ J

Ingredients
  • 2 cups rutabaga, peeled & cut into 1/2 inch pieces
  • 2 cups carrots, peeled & cut into 1/2 inch pieces
  • 2 cups butternut squash, peeled & cut into 1/2 inch pieces
  • 3 tbsp butter or non-dairy alternative
  • salt and freshly ground black pepper
  • 1 cup bread crumbs
  • 2 tbsp nutritional yeast or finely grated parmesan cheese
  • salt and pepper to taste
  • 1 tbsp fresh sage, chopped finely

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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