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

Ingredients
  • 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

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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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Beer Battered French Toast

We love to re-purpose our mixes to make new and exciting recipes but sometimes simplicity is the best. Here we took our Ancient Grain Pancake Mix and used it to make a delicious beer batter for French Toast. A good tasting beer adds a delicious richness to the French Toast but you can sub it for sparkling water instead. Enjoy ~J

Ingredients

French Toast

  • 2 cups Anita’s Organic Ancient Grain Pancake Mix
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder (or 1 tsp extract)
  • 2 tbsp neutral tasting oil
  • 1.5 tbsp maple syrup
  • 1/3 cup non – dairy milk (or regular)
  • 355ml can good tasting beer (sub for sparkling water for child friendly version)
  • 8 slices of day old sourdough bread
  • Coconut oil (for frying)

Blueberry Compote

  • 1 cup frozen blueberries
  • 1 tsp maple syrup

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Sprouted Spelt & Almond Butter Cookies

Cookies – say no more. Delicious; chocolaty morsels of gorgeousness. Made with Sprouted Spelt & Kamut Flours. Enjoy! ~J

Ingredients (Makes 12 cookies)
  • 1/4 cup Anita’s Organic Brown or Coconut Sugar
  • 1/3 cup Almond Butter
  • 1 tbsp maple syrup
  • 2 tbsp sunflower oil
  • 1/2 cup Anita’s Organic Sprouted Spelt Flour
  • 1/4 cup Anita’s Organic Sprouted Kamut Flour
  • 1/2 cup Anita’s Organic Chocolate Chips
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or the seeds from 1 vanilla pod)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 to 3 tbsp non-dairy milk (or regular)
  • Whole almonds – optional for decoration

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emmer_bread

This recipe for a simple Emmer Sandwich Bread is very adaptable and can easily be tweaked to give different results. As the picture indicates the loaves are different shapes and sizes which is due to the amount of white flour present in the recipe. From left to right 100% Emmer Flour; 66% Emmer Flour 33% All Purpose Flour; 50% Emmer Flour 50% All Purpose Flour. Emmer Flour falls into the Ancient Grain category so has less gluten than our more modern wheat varieties. Because of this it needs to be handled a little more delicately as do most of the Ancient Grains. They prefer a shorter kneading period and take a little more time to rise than their modern day counterparts. My favourite of the three was the 100% Emmer Flour loaf (which is on the left of the picture). Though not very ‘big’ it has a beautiful nutty taste to it. Enjoy -J

100% Emmer Flour Option

(see note for adaptations)

Ingredients (Makes 1 loaf)
  • ¼ cup warm water
  • 2 ¼ tsp yeast
  • 1 tbsp maple syrup
  • 1 1/4 cup warm water
  • 1 tbsp olive oil
  • 3 cups Anita’s Organic Emmer Flour
  • 1 ½ tsp salt
  • ¼ cup seeds (eg. hemp, sesame, chia) ~ optional

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Pumpkin Garlic Knots

September 28, 2014

garlic-knotsAdapted from www.ohsheglows.com. This recipe was an absolute winner with every single person who tried these delicious garlic knots. The pumpkin adds a very slight sweetness but gives them a very typical fall flavour. An absolutely perfect addition to any meal especially a cozy Thanksgiving Celebration. But be warned it is impossible to only eat one! – J

Ingredients for the Dough
  • ½ cup very warm water
  • 2 tsp instant dried yeast
  • 1 tbsp maple syrup or agave nectar
  • ¼ cup organic pumpkin puree (we use Pacific)
  • 1 tbsp organic olive oil (we use Maison Orphee)
  • ¾ tsp Himalayan salt

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Chocolate Mint Truffles

September 27, 2014

Chocolate-Mint-TrufflesFor a quick after….after dinner treat and great to go with coffee are these delicious raw truffles. Made in a flash and full of wholesome organic ingredients who could ask for more? Enjoy – J

Ingredients

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organic-millet-oat-breadNaturally gluten free bread is a little bit of a challenge as most people tend to discover. This recipe has, so far, been the most successful one. This great tasting bread is perfect for dunking into soups and stews; for making sandwiches; or simply toasted and topped with some lovely homemade jam. The addition of the seed blend is entirely optional but does add a great texture to the bread. The seeds can be adapted to suit any taste or allergy preference. Enjoy – J

Wet Ingredients
  • 2 ¼ tsp dry yeast
  • 1 cup warm almond milk (or other non-dairy milk)
  • 1 tbsp maple syrup
  • 1 cup warm water
  • 5 tbsp chia seeds
  • 3 tbsp olive oil
  • 2 tsp apple cider vinegar

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breakfast-boost-spelt-breadHere’s a fabulous way to combine two of our favourite breakfast items together! A fabulous loaf made from our Fine Grind Spelt Flour with some of our Breakfast Boost added to give it that extra something, something. For this loaf I added the Chia & Hemp Breakfast Boost which is packed with hemp; chia; buckwheat; cranberries; currants; sunflower seeds; and a touch of cinnamon. Feel free to add a few more cranberries for slightly sweeter breakfast bread. This would also work really well with our Ancient Grain Breakfast Boost. Enjoy – 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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"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