Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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red-fife-bunsI have made these dinner rolls so many times in the last year my family doesn’t seem to eat anything else! The original recipe calls for Whole Wheat and a perfect recipe it is too, however it also lends itself very well to a few adaptations. I have switched out the whole wheat flour and used Einkorn; Red Fife and Emmer at some time or other and they all work extremely well. You will need a scale for this recipe, this is serious baking ;-) So roll up your sleeves and let’s get kneading! – J

Ingredients:
  • 480g Anita’s Organic Unbleached White Flour
  • 330g Anita’s Organic Red Fife Flour (or Emmer; or Einkorn; or Whole Wheat Fine Grind)
  • 7g dry yeast

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Deliciously rustic scone with the nutty flavour of walnuts.  Cranberries give the scones a sweet and tart flavour all at the same time. To personalize your scones you can use any nuts or dried fruit. Serve warm with butter or cream and your favourite hot drink of choice. Yummy!

Ingredients:Sprouted Kamut Scones
  • 2 cups Anita’s Organic Sprouted Kamut Flour
  • ¼ cup Anita’s Organic Light Brown Sugar
  • 3 tsps Organic Baking Powder
  • ½ tsp Sea Salt2 Tbsps Butter
  • ¾ cup Anita’s Organic Dried Cranberries
  • ½ cup Organic Chopped Walnuts
  • 1 cup Organic Plain Yogurt
  • 2 Tbsp water

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Ingredients:

For Mincemeat:

  • 1lb/454g tart apples, peeled, cored and finely chopped (or grated)
  • 8 oz/227g vegetable suet (if you can find it) or 6oz of vegan ‘butter’ melted
  • 6oz/170g Anita’s Organic Thompson Raisins
  • 6oz/170g Anita’s Organic Sultana Raisins
  • 8oz/227g Anita’s Organic Unsulphured Turkish Apricots
  • 12oz/340g Anita’s Organic Light Brown Sugar
  • Grated rind and juice of 2 oranges & 2 lemons
  • 2oz/60g whole almonds, chopped (omit for nut free version)
  • 4 tsp ground all spice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg – freshly ground is best
  • 6 tbsp brandy

For Pie Pastry:

  • 2 cups Anita’s Organic All Purpose Unbleached White Flour
  • ¾ cup vegan butter/solid fat of choice
  • Pinch salt
  • ¼ cup ice cold water (approx)
Directions:

Place all the ingredients in a heavy based pot and bring to the boil. Turn down heat and simmer on low for approximately 30 minutes, stirring frequently. The mixture is ready when it is thick and gooey with a jam like consistency and the apples are cooked through. If using within a week or two, the mincemeat can be kept in an airtight container in the fridge. Freezing works well but for longer storage use a preferred canning method.

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Ingredients:
  • 1 cup milk, room temperature
  • 1 tsp dry yeast
  • 3 Tbsp Anita’s Organic Brown Sugar
  • 1 Tbsp. soft butter
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 4 tsp Anita’s Organic Cacao Powder
  • ½ cup Anita’s Organic Chocolate Chips
  • ½ cup Anita’s Organic Pecans, chopped
  • 3 cups Anita’s Organic Unbleached White Flour
Directions:

In large bowl, mix milk and yeast. Proof for about ten minutes. Add next eight ingredients. Mix. Add 2 cups of flour and mix well. Add in enough flour to make dough follow the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for about 8 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in a medium greased bowl. Turn dough over so the top is lightly greased. Cover and let rise in warm place about 30 minutes. Punch down dough. Turn dough out onto lightly floured surface and knead the bubbles out of the dough for about five minutes. Divide dough in half. Roll each half into a 1-inch thick oval. Fold rolled dough in half lengthwise, so the top half is about half inch in from bottom half. Place on greased baking sheet or use parchment paper and let rise about 30 minutes. Bake bread at 375˚ oven for about 45 minutes or until tops are golden brown and sounds hollow when tapped. Remove and let cool on cooling rack. Mix powdered sugar and enough water to make a thick icing. Spread over tops once bread is cool. Grate chocolate over.

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RECIPE / ALMOND COOKIES

November 1, 2012
Ingredients:
  • 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
Directions:

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.

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Ingredients:

Whole Wheat Pie Crust:

  • 1 ¼ cup Anita’s Organic Whole Wheat Pastry Flour
  • 1/8 tsp Anita’s Organic sea salt
  • 8 tbsp. butter
  • 2 – 3 Tbsp Ice water (must be ice water)

Filling:

  • 1 ¾ cup Anita’s Organic Raw Pecans, coarsely chopped
  • 1 cup Brown Rice Syrup
  • 2 eggs , slightly beaten
  • ¼ cup Anita’s Organic brown sugar
  • 1 tbsp organic molasses
  • 2 tbsp melted butter

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Ingredients:
  • 1 ¼ cup Anita’s Organic Whole Wheat Pastry Flour<
  • 1/8 tsp Anita’s Organic sea salt
  • 8 tbsp. butter
  • 2 – 3 Tbsp Ice water (must be ice water)

Filling:

  • 479 ml Organic Pumpkin Puree
  • 2/3 cup Evaporated Milk
  • 3 eggs
  • ¾ cup of sugar
  • 1 ¼ tsp organic cinnamon

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Ingredients:
  • 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

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Ingredients:
  • 1 cup Anita’s Organic Cane Sugar
  • ½ cup butter, softened
  • 3 large eggs
  • ½ cup organic plain yogurt
  • 1 tsp. vanilla extract
  • 1 ½ cups Anita’s Organic Quinoa Flour
  • 2 tsp. Anita’s Organic Baking Powder
  • ¼ tsp. sea salt
  • 2 – 3 Tbsp. Poppy seeds
  • 2 Tbsp. Lemon Zest

Glaze:

  • 1/3 cup fresh lemon juice (about 2 lemons)
  • ½ cup Anita’s Organic Cane Sugar
Directions:

Preheat oven to 350 F. Lightly grease 8×4 inch loaf pan, spray with cooking oil or line bottom with parchment paper. Cream sugar and butter in a large bowl. Add the eggs, sour cream or yogurt and vanilla. Whisk together until the mixture has a smooth and creamy consistency. Combine the flour, baking powder, salt and poppy seeds and lemon zest in a medium bowl.

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Ingredients:

Dough:

  • 1/2 cup milk or soy milk
  • 1/2 cup water
  • 1/4 cup butter, room temperature or coconut oil
  • 1 large egg, room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 Anita’s Organic unbleached white flour
  • 2 1/4 teaspoons active dry yeast

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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