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

Sprouted whole wheat breakfast cookiesSometimes we just have to eat on the run and these cookies make a great grab and go breakfast choice. So why not bake up a batch, freeze them and then you have them when needed. Or if you have chance to have a mid-morning coffee then why not try one of these delicious cookies. If you don’t have our Harvest Grain Flake Mix, then simply make your own version. Just have a ratio of 50% flakes of your choice and 50% seeds/chopped nuts.

  • 1 cup nut butter of choice
  • 1/4 cup sunflower oil (or other neutral tasting oil)
  • 1/4 cup milk (regular or non-dairy)
  • 1/2 cup Anita’s Organic Cane Sugar
  • 1/2 cup Anita’s Organic Brown Sugar
  • 1 tsp vanilla powder (or 2 tsp extract)
  • 1 cup Anita’s Organic Sprouted Whole Wheat Flour
  • 1 cup Anita’s Organic All Purpose Flour or All Purpose Spelt Flour
  • 2 cups Anita’s Organic Harvest Flake Mix
  • 1/4 cup milk (this is added later)
  • 1 tsp non-alum baking powder
  • 1/2 tsp sea salt
  • 1 cup Anita’s Organic Currant Raisins


Almond meal cookies with cacao nibs 7 coconutIf you are looking for a flourless cookie recipe, then look no further. This delicious cookie made with our Almond Meal has everything you might want in a cookie and more. Moist in the middle with a little crunch on the outside for that perfect bite. Trying to watch your treat intake after the festive holidays? Then not only do these cookies have calcium rich almonds they also have cacao nibs which are packed full of free radical fighting antioxidants. Now there’s no reason not to try them! Enjoy! ~J

  • 1 1/4 cups Anita’s Organic Almond Meal
  • 1/4 cup Anita’s Organic Cacao Nibs
  • 1/2 cup Anita’s Organic Shredded Unsweetened Coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup honey (or other liquid sweetener like maple syrup; brown rice syrup etc)
  • 1 egg (or 1 flax or chia seed egg)**
  • 3 Tbsp coconut oil, melted (we use Artisana or Natures Nuts brands)


Sprouted spelt and almond butter cookiesQuite often you come across a recipe that just becomes an instant family favourite. It’s one of those recipes that when found in a book, it immediately falls open at the correct page and that page is covered in splashes; dirty finger marks and chocolate stains because it has been used so often. This is one of those recipes in our house. You can use our regular Fine Grind Spelt Flour or All Purpose Spelt Flour instead of the Sprouted Spelt Flour if you wish.Enjoy! ~J

  • 1/4 cup Anita’s Organic Brown or Coconut Sugar
  • 1/3 cup Almond Butter or other nut butter of choice
  • 1 tbsp maple syrup; coconut nectar; barley malt syrup
  • or agave nectar
  • 2 tbsp sunflower oil
  • 1/2 cup Anita’s Organic Sprouted Spelt Flour
  • 1/4 cup Anita’s Organic Sprouted Kamut Flour
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or the seeds from 1 vanilla pod)
  • 1/2 cup Anita’s Organic Chocolate Chips
  • Milk (non-dairy or regular) for binding (about 2 to 3 tbsps)
  • Whole almonds or pecans – optional for decoration


Cranberry Chocolate Coffee CakeCrumb cakes are always a favourite at coffee time here at Anita’s Organic and this version is no exception. We’ve added a few little seasonal treats and flavours to this crumb cake to elevate its position on the festive dessert table. With warm melty chocolate chips, a buttery cinnamon crumb topping and fresh tart cranberries to contrast the sweetness and add some festive zing. This cake makes a great addition to a festive brunch menu or as a perfect accompaniment to a hot coffee after a long day hitting the malls. Enjoy! ~J


For the crumb topping


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

  • 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


Here is a simple way to combine our fabulous new Morning Rush Instant Oatmeal with another traditional breakfast staple – the muffin. Packed full of oaty goodness, dried fruit, nuts and delicate spices this muffin is a perfect mid-morning pick up or an on the go breakfast. Happy days – J

Dry Ingredients

Morning Rush Raisin Spice Muffin



November 1, 2012
  • 1/3 cup butter/or non-dairy butter
  • ¼ cup organic cane sugar
  • 1/3 cup firmly packed organic brown sugar
  • 2 tsp pure almond extract
  • 1 cup Anita’s Organic White Whole Wheat Flour
  • 1 tsp non-alum baking powder
  • ½ tsp sea salt
  • ¾ cup organic almonds, coarsely chopped

Pre-heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. In a medium size bowl beat together the butter/non-dairy butter and sugars, either by hand or by using a stand mixer. Beat until smooth and creamy. Add the almond extract and beat until well mixed. Add the chopped almonds and again mix well. In a separate bowl sieve together the flour, baking powder and salt. This mixture may be a little dry so feel free to add a few tablespoons of milk/non-dairy milk, a little at a time, to the mixture to help it hold together. Roll tablespoon size amounts of the dough into balls and flatten slightly on the baking tray. Bake for 18 to 20mins and cool on wire rack.


  • ½ cup dark or semi-sweet chocolate chips, melted
  • 1/3 cup neutral tasting oil
  • 1 cup organic granulated sugar
  • 2 tsp pure vanilla extract
  • 1/3 cup non-dairy milk
  • 1 ½ cups Anita’s White Whole Wheat Flour
  • ½ cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 cup dry roasted, salted cashews, coarsely chopped
  • ¼ to ½ cup more of chocolate chips

Pre-heat the oven to 350 degrees F.

In a large bowl mix together the melted chocolate chips, oil, sugar, vanilla and milk. In another bowl sieve the cocoa and baking powder together and stir in the flour.


  • 1 cup canned pumpkin (I used Pacific Organic Natural Foods brand)
  • 1/3 cup neutral oil
  • 1 cup granulated sugar (I used Anita’s Organic Cane Sugar)
  • 1/4 cup soy milk
  • 1 tsp. vanilla extract
  • 1 1/4 cup Anita’s All Purpose Unbleached White Flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp ground cinnamon


Ahhhh, nothing quite beats the smell of freshly made muffins first thing in the morning. A fabulous treat to start your day, or maybe even to accompany that mid-morning caffeine fix. This recipe is jam packed (yes, pun intended) with whole grain goodness and perfect for any time of the day, though the best time is warm from the oven!

  • 2 tbsp ground flaxseed (equivalent to 2 eggs)
  • 6 tbsp water
  • 2 cups Anita’s Oat Bran
  • 1 cup Anita’s Whole Wheat Pastry Flour
  • ½ cup firmly packed light or dark brown sugar
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt


"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