Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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White whole wheat shortbread cookiesWant a quick and easy recipe with minimal ingredients or fuss? Then try these fabulous little shortbread cookies. Made with whole grain White Whole Wheat Flour and coconut oil instead of butter. They are buttery, crumbly and delicious. Leave them plain or decorate them as you wish. Shape them into little balls for round cookies or press the mixture into a round pan and turn them into petticoat tails (longer cooking time would be needed). The amount of coconut oil needed will really depend on the time of year and how soft it is. Start with the lesser amount and if you need a little more to get the mixture to hold together then add a teaspoon at a time until the crumbs can hold a ball shape when squeezed. Shortbread doesn’t just have to be for Christmas so enjoy anytime of the year. ~J

Ingedients
  • 1 1/4 to 1 3/4 cups Coconut Oil, warmed slightly (soft not liquid)
  • 1 1/2 cup Anita’s Organic Icing Sugar
  • 3 Cups Anita’s Organic White Whole Wheat Flour

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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

Ingredients
  • 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)

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Double Layer Lemon & Strawberry Cheesecake
Our cookie mixes are very easy to use to make delicious pie crusts. Here we used our Oatmeal Currant Cookie mix to make the base for this (almost) raw cheesecake. As the base is cooked we can’t call it raw but we can call it simple. Simple and utterly delicious.  Enjoy ~J

Ingredients

Base

Topping – Lemon

  • 1 1/2 cups cashews, soaked for 2 hours
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk, (refrigerate coconut milk for 24hrs before hand and use the top creamy part only)
  • Zest from 2 lemons
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup agave or light (#1 grade) maple syrup
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)

Topping – Strawberry

  • 1 1/2 cups cashews, soaked for 2 hours
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk, (refrigerate coconut milk for 24hrs before hand and use the top creamy part only)
  • 2 tbsp freshly squeezed lemon juice
  • 1 cup fresh strawberries
  • 1/4 cup agave or light (#1 grade) maple syrup
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)

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Coconut Oil White Whole Wheat Shortbread Cookies

Want a quick and easy recipe with minimal ingredients or fuss? Then try these fabulous little shortbread cookies. Made with whole grain White Whole Wheat Flour and coconut oil instead of butter. They are buttery, crumbly and delicious. Leave them plain or decorate them as you wish. Shape them into little balls for round cookies or press the mixture into a round pan and turn them into petticoat tails (longer cooking time would be needed). Enjoy! ~J

Ingredients:

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kamut-shortbreadThis recipe has been adapted from a recipe I found at www.seasaltwithfood.com I was intrigued to see what the addition of salt and pepper would do to a traditional shortbread. I have added black pepper to my ginger snaps before which is a great enhancement to the already unctuous flavour explosion that ginger snaps yield. I was pleasantly surprised how these turned out. They are not too sweet so would be perfect with tea or coffee. Try them out and see what you think – J

Ingredients

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Banana Dessert Pancakes

October 22, 2013

blog-bananapancakesI was completely taken by surprise to the positive response of this recipe.  In addition to being a very palate pleasing experience, it also looks very attractive.  This will make both a very delicious breakfast and a delightful dessert.

Ingredients
  • 1 Cup Anita’s Organic Ancient Grain Pancake & Waffle Mix
  • ¾ Water (or milk if you prefer)
  • Coconut oil
  • 2-3 Tbsp. Coconut butter
  • 1 Banana – cut up in slices

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almond-cookiesThese flourless cookies are delicious and very easy to make. Easily adapted to suit many a dietary requirement (sub in a flax/chia egg and maple syrup/brown rice syrup for a vegan version). Enjoy – L!

Ingredients

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Ingredients:
  • 1/ ¼ cup Artisana Coconut Oil, slightly warmed but not melted
  • 1 ½ cups Anita’s Organic Icing Sugar
  • 3 cups Anita’s Organic White Whole Wheat Flour
  • Let’s Do Organic Sprinkleez
Directions:

Preheat oven to 375˚ oven.

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Ingredients:
  • 2 cups Anita’s Organic Quick Rolled Oats
  • ¾ cup Anita’s Organic light brown sugar
  • 1 tsp cinnamon
  • 1 250 gm bag Anita’s Organic Nut & Seed Breakfast Boost
  • ½ cup honey or maple syrup.
  • 1 beaten egg
  • ½ cup coconut oil

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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