- ½ cup Canola oil
- ½ – ¾ cup coconut sugar
- 1 egg
- 1/ ½ tsp vanilla extract
- 2 cups Anita’s Organic Kamut Flour
- 2/4 tsp Anita’s Organic Baking Powder
- 1 cup Anita’s Organic Kamut Flakes
- ¼ tsp Himalayan Salt
- ½ tsp Cinnamon
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.
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.
In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes, until foamy. In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set aside. In a large mixing bowl, stir together Anita’s Organic Kamut® Flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually stir in Anita’s Organic Fine Grind Spelt Flour.
Preheat oven to 400F.
Combine Anita’s Organic Corn Flour, salt, baking soda and Anita’s Organic Non-Alum Baking Powder in a bowl. Mix well. Pour into a lightly oiled 8-inch-square baking pan. Bake in a 400-degree oven for 20 to 25 minutes, until toothpick inserted in the centre comes out clean.
Follow yeast activation instructions with water (or mix active yeast in water). Into the water-yeast mixture, stir in salt, cider vinegar, oil, molasses, and egg. Gradually add whole wheat flour. Mix well.
"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."