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Whole Wheat and Barley Pancakes



Nutty Chocolate Zucchini BreadSo most gardeners will tell you that they usually become overwhelmed with the sheer number of zucchinis that their gardens produce. So finding different ways to utilise this perfect summer crop is always a fun thing to do. A perfect way to use them is in this loaf. The combination of flours; a hint of spice; just the right amount of sweetness; chocolate; nuts and of course the zucchini make this loaf a perfect treat for any time of the day. Enjoy – J


Almond & Raspberry Thumbprint CookiesSummertime is well and truly upon us and like lots of parents I find myself ‘sans’ offspring for a few weeks while one is working away for the summer and the other off to camp for a few weeks. Freedom I hear you all cry! So what exciting things might I get up to? Well quite frankly life continues as normal, there’s still work to do and even more chores (as there are no children around to put to work). Puppies still need looking after and of course I still need to bake. But as my allergy plagued child is away I can experiment with some ingredients I wouldn’t normally use which is kind of fun ;-) So these nut filled beauties (sorry baby girl) were a big hit with everyone who tried them. The combination of the not too sweet cookie; nuts and tart raspberry jam made them a lovely treat. Enjoy – J

  • 2 cup Anita’s Organic Barley Flour
  • 1 1/3 cups Anita’s Organic Raw Almonds, roughly ground (pulse a few times in a food processor)
  • 1 tsp Ceylon cinnamon
  • ½ tsp vanilla powder (or 1 tsp vanilla extract)
  • ½ tsp sea salt
  • ½ cup neutral tasting oil (canola; grapeseed; safflower; coconut)
  • ½ cup maple syrup (# 3 grade tastes divine in this recipe)
  • Raspberry jam – or another tart jam


Festive Macaroons

November 11, 2013

macaroons-webThese little beauties will be a wonderful addition to any festive gathering and very simple to make. The orange zest really gives them a fabulous Christmassy taste and aroma; and the addition of the pistachios and cranberries makes them even better. Enjoy!

Ingredients (makes 12 to 14 macaroons)
  • 2 tbsp brown rice syrup (we use Lundberg Organic Brown Rice Syrup)
  • 2 tsbp maple syrup (we use Uncle Lukes Organic Dark Maple Syrup)
  • 2 tbsp orange zest
  • 2 tbsp Anita’s Organic Brown Sugar
  • 2 tbsp coconut milk
  • 1/8 tsp powdered ginger
  • 1 cup Anita’s Organic Coconut
  • ¼ cup Anita’s Organic Barley Flour (Brown Rice Flour also works really well)
  • ¾ tsp baking powder
  • 1/3 cup Anita’s Organic Cranberries, slightly chopped
  • 1/3 cup Anita’s Organic Salted Pistachios, chopped (if using unsalted pistachios add 1/8 tsp salt to the mixture)



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


  • 4 ½ tsp Dry Yeast
  • 2 C Warm Water
  • 2 Tbsp Honey
  • 2 C Anita’s Organic Barley Flour
  • 2 C Anita’s Organic Stone Ground Whole Wheat Flour
  • 2 C Anita’s Organic Unbleached White Flour
  • 2 Tbsp Olive Oil
2 tsp Salt

Dissolve yeast in warm water and place in large mixing bowl. Stir in honey and let sit until yeast becomes foamy (activated).

In a separate bowl, combine the three flours and add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover with a damp towel and set aside to rise for 1 hour, until the dough has doubled in size.


"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