Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Sprouted whole wheat breakfast cookiesSometimes we just have to eat on the run and these cookies make a great grab and go breakfast choice. So why not bake up a batch, freeze them and then you have them when needed. Or if you have chance to have a mid-morning coffee then why not try one of these delicious cookies. If you don’t have our Harvest Grain Flake Mix, then simply make your own version. Just have a ratio of 50% flakes of your choice and 50% seeds/chopped nuts.

Ingredients
  • 1 cup nut butter of choice
  • 1/4 cup sunflower oil (or other neutral tasting oil)
  • 1/4 cup milk (regular or non-dairy)
  • 1/2 cup Anita’s Organic Cane Sugar
  • 1/2 cup Anita’s Organic Brown Sugar
  • 1 tsp vanilla powder (or 2 tsp extract)
  • 1 cup Anita’s Organic Sprouted Whole Wheat Flour
  • 1 cup Anita’s Organic All Purpose Flour or All Purpose Spelt Flour
  • 2 cups Anita’s Organic Harvest Flake Mix
  • 1/4 cup milk (this is added later)
  • 1 tsp non-alum baking powder
  • 1/2 tsp sea salt
  • 1 cup Anita’s Organic Currant Raisins

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Cranberry Orange Bundt CakeIf you are looking for a truly delightful dessert that embraces all the traditional flavours of Christmas then look no further. This delicious bundt cake packed with tart fresh cranberries, hints of citrus and warm spices just about hits the spot. By using spelt flour the finished result is a little more hearty than a white flour based counterpart but with extra Ancient Grain nutrition who could resist. The orange glaze is not essential but does add an extra bit of zesty zing to the flavour and turns it into a perfect holiday table centerpiece. Enjoy! ~ J

Ingredients
  • 1 cup orange juice
  • zest 1 orange
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup Anita’s Organic Light Brown Sugar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1 tbsp vanilla extract
  • 3/4 cup oil
  • 1 cup fresh or frozen cranberries (not dried)
  • 3/4 cup walnuts, chopped finely
  • 1 cup Anita’s Organic All Purpose White Flour (or All Purpose White Spelt Flour)
  • 1 cup Anita’s Organic Fine Grind Spelt Flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

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Ingrid’s Pumpkin Pie

October 8, 2015

Pumpkin PieNo Thanksgiving feast would be complete without a traditional pumpkin pie. The delicious pumpkin custard that is delicately spiced with cinnamon, ginger and nutmeg is encased in a buttery, flaky pie crust. Serve with lashings of whipped cream and a big spoon! Enjoy! ~J

Ingredients

Crust (this will make 2 pie crusts so freeze one for another day!!)

  • 2 1/2 cups Anita’s Organic
  • 1/2 tsp salt
  • 1 cup butter, cold
  • 2 eggs, lightly beaten
  • 2 tsp lemon juice

Pie Filling

  • 1 3/4 cup pumpkin puree
  • 1 cup Anita’s Organic Brown Sugar
  • 3/4 cup evaporated milk
  • 2 eggs, beaten
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • (or replace spices above with 1 3/4 tsp Gathering Place Pumpkin Pie Spice Mix)

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Sprouted Whole Wheat Breakfast Cookies

Ingredients (Makes 24 to 30 cookies)
  • 1 cup nut butter of choice
  • 1/4 cup sunflower oil (or other neutral tasting oil)
  • 1/4 cup milk (regular or non-dairy)
  • 1/2 cup Anita’s Organic Cane Sugar
  • 1/2 cup Anita’s Organic Brown Sugar
  • 1 tsp vanilla powder (or 2 tsp extract)
  • 1 cup Anita’s Organic Sprouted Whole Wheat Flour
  • 1 cup Anita’s Organic All Purpose Flour or All Purpose Spelt Flour
  • 2 cups Anita’s Organic Harvest Flake Mix
  • 1/4 cup milk (this is added later)
  • 1 tsp non-alum baking powder
  • 1/2 tsp sea salt
  • 1 cup Anita’s Organic Currant Raisins

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Sprouted Kamut Streusel MuffinsIngredients

Streusel Mixture:

Muffins:

  • 2/3 cup Sprouted Kamut Flour
  • 1 ½ tsp Anita’s Organic Baking Powder
  • 1 ½ tsp Anita’s Organic Ceylon Cinnamon
  • ½ tsp Anita’s Organic Baking Soda
  • ½ tsp sea salt
  • 2/3 cup buttermilk or dairy alternative
  • 1 egg or equivalent egg substitute

Anita’s Organic Chopped Pecans amount to your liking.

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Sprouted Spelt Cinnamon Raisin BreadThis perfect breakfast loaf is packed full of cinnamon and raisins and delicious when still warm from the oven or lightly toasted. The cinnamon swirl should be even throughout the loaf but not the end of the world if it’s not (see picture). It still tastes amazing either way. Enjoy! ~J

Ingredients
  • 2¼ tsp active dry yeast
  • 1 cup (235ml) warm water
  • 1 tbsp maple syrup
  • 2 tbsp sunflower seed oil (or other neutral oil)
  • 1 1/2 cups Anita’s Organic Sprouted Spelt Flour
  • 1 1/2 cups Anita’s Organic All Purpose White Spelt Flour
  • 1 tbsp True Ceylon Cinnamon
  • 1 tsp sea salt
  • 1 cup Anita’s Organic Thompson’s Raisins
  • ¼ cup Anita’s Organic Coconut or Brown sugar

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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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Ancient Grain Granola ClustersOk so Ancient Grain is a little bit of a lose term. Spelt and Kamut are both several thousands of years old so considered to be Ancient Grains. But what about Barley? Well most people are familiar with barley and though it’s not as old as the other two grains (about 1000 years in comparison) I think it deserves to be given an ancient status. So you can never have too many Granola recipes and this one is particularly yummy. Great as an on the go snack; served over yoghurt; or even with ice cream. This recipe is just seeds and nuts as adding fruit during the baking stage quite often results in burnt and bitter fruit. When making normal granola it’s very easy to add the fruit after baking but as these are clusters they will already be set once cooked. Because of this feel free to add dried fruit when serving if required – though its great as it is. Enjoy – J

Ingredients

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quinoa-kamutThis delicious breakfast dish comes to us courtesy of Mike in the Local Harvest Market Bistro. Made from high protein quinoa and kamut flakes this breakfast is a great way to start your day. Mike will be adding this to his breakfast menu for the month of February so stop by and try some. Breakfast is served from 7am to 11am.

Ingredients (Serves 4)
  • 1 cup Anita’s Organic Quinoa Flakes
  • 1 cup Anita’s Organic Kamut Flakes
  • 2 tbsp Anita’s Organic Brown Sugar
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups milk
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 cup fruit
  • 1 tbsp butter

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cranberry-walnut-pieThis Cranberry Walnut Pie will make a beautiful centre piece to any Thanksgiving table. Sweet and tart all at the same time and full of autumnal flavours it’s a winner all round. The temperature to cook the pie is quite high so if you know your oven has a tendency to be overly hot dial it back a notch as burnt cranberries are never a good thing! Serve with whipped coconut cream – yum – J

Filling
  • 1 cup Anita’s Organic Walnuts, coarsely ground
  • 340g fresh cranberries
  • ½ cup Anita’s Organic Sultana Raisins
  • ½ cup Anita’s Organic Cane Sugar

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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