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

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


Anita's Organic fruit and nut cookieCookies, cookies, cookies. Just how many recipes for cookies does one person need? Well lots in fact. Why not? It’s the perfect excuse to bake cookies – why wouldn’t you want to try that new recipe! These delicious cookies are a little like an oatmeal cookie but with a bit of fall/winter thrown in. The extra fruit and nuts give a little more bite and the cranberries and currants give some tartness to this sweet little creation. But it’s not too sweet. This cookie is not your full-on indulgent toffee/chocolate/rocky road type cookie with tooth-aching sweetness. It’s a perfect ‘with your morning coffee’ type of cookie or a great after school snack. But if you really can’t have a cookie without chocolate then feel free to throw in a handful or two of chocolate chips. The Spelt and Emmer Flours are easily interchangeable so if you don’t have Emmer Flour then use either our Fine Grind or Sprouted Spelt flour. Don’t have All Purpose Spelt Flour then you can use regular All Purpose Flour or just go for full on 100% whole grain and use more of the Emmer Flour and or Spelt Fine Grind (or Sprouted Spelt). This may alter the texture slightly but the taste will still be there. Enjoy! ~J

  • 2 tbsp Anita’s Organic Flaxmeal
  • 5 tbsp water
  • 1 3/4 cups Anita’s Organic Spelt Flakes
  • 1/3 cup Anita’s Organic Emmer Flour
  • 1/2 cup Anita’s Organic All Purpose White Spelt Flour
  • 1/4 cup Anita’s Organic Brown or Coconut Sugar
  • 1/4 cup Anita’s Organic Cane Sugar
  • 1 tsp baking soda
  • 1/2 tsp vanilla powder (or 1 tsp extract or seeds scraped from 1 whole vanilla bean)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup cashews, chopped
  • 1/4 cup brazil nuts, chopped
  • 1/4 cup cranberries
  • 1/4 cup currant raisins
  • 2 tbsp hemp seed
  • 1/2 cup organic coconut oil, melted
  • 3 tbsp maple syrup


Cranberry Orange Bundt CakeIf you are looking for a truly delightful dessert that embraces all the traditional flavours of Christmas then look no further. This delicious bundt cake packed with tart fresh cranberries, hints of citrus and warm spices just about hits the spot. By using spelt flour the finished result is a little more hearty than a white flour based counterpart but with extra Ancient Grain nutrition who could resist. The orange glaze is not essential but does add an extra bit of zesty zing to the flavour and turns it into a perfect holiday table centerpiece. Enjoy! ~ J

  • 1 cup orange juice
  • zest 1 orange
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup Anita’s Organic Light Brown Sugar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1 tbsp vanilla extract
  • 3/4 cup oil
  • 1 cup fresh or frozen cranberries (not dried)
  • 3/4 cup walnuts, chopped finely
  • 1 cup Anita’s Organic All Purpose White Flour (or All Purpose White Spelt Flour)
  • 1 cup Anita’s Organic Fine Grind Spelt Flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt


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



This vegan chocolate cake is super light and can lend itself to many applications. Here it makes a perfect slab cake but can also be baked in sandwich tins for a round layered cake. Top with your favourite fudge frosting or sandwich it with whipped coconut cream; fresh sliced berries and drizzle with a rich chocolate ganache. The choices are endless, enjoy! – J


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


  • 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


  • 2/3 cup Anita’s Organic Red Fife Flour
  • 1 1/2 tsp aluminum free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 1 1/2 tsp organic cinnamon
  • 2/3 cup buttermilk
  • 1 beaten egg

Streusel Mixture:

  • 1 cup Anita’s Organic Unbleached White Flour
  • 1/3 cup Anita’s Organic Red Fife Flour


  • 2 1⁄2 cups Anita’s Organic Unbleached White Flour
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 tsp powdered ginger or 1 tbsp fresh ginger, grated
  • Egg replacer (equal to 1 egg – I use EnerG Egg Replacer for this recipe)
  • 1⁄2 cup of (dry) sweetener (I use Anita’s organic cane
  • sugar)
  • 1⁄2 cup (neutral tasting) oil
  • 1⁄2 cup orange or apple juice
  • 1 1⁄2 cups finely chopped rhubarb

Pre-heat the oven to 350 F. In a large bowl, sift together the flour, baking powder, baking soda, salt and ginger. Stir in the egg replacer, sweetener, oil, juice, rhubarb and nuts. Mix together gently until “just mixed”. Spoon into a lightly oiled loaf pan and bake for 35-40minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving.

Makes 1 loaf.


The red fife makes a sweet and nutty crust, with a firm cookie texture. Not too sweet, it can be eaten for breakfast, too.

  • 1 ¼ cup Red Fife Whole Wheat Flour
  • ½ cup All Purpose flour
  • 2 Tablespoons Maple Sugar
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Sea Salt
  • 10 Tablespoons Butter, cold
  • 1 Large Egg Yolk
  • ¼ Cup Whole Milk Yogurt
  • 1 – 2 Tablespoons Cold Water

Filling Ingredients:

  • ¼ Cup Toasted and
  • Ground Almonds
  • ¼ Cup Toasted and
  • Ground Walnuts
  • 5 Medium Apples
  • ¾ Cup Maple Sugar
  • ½ Teaspoon Cinnamon
  • Squeeze of lemon juice
  • ¼ Cup 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