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

Coconut Crusted Chocolate PieThis recipe is perfect for those hot summer days when you really don’t want to turn on the oven. It can be prepared in less than 30 minutes and just needs to be left alone to set in the fridge for a few hours. Decorate with your favourite mix of seasonal fresh fruit and a little whipped coconut cream. This pie is pretty rich so small slices will be enough for even the craziest of chocoholics. Bring to room temperature for about 10 to 15 minutes before serving for the perfect taste and texture experience. Enjoy! ~ J




Chocolate Pecan Stollen

December 15, 2015
Chocolate Pecan StollenIngredients


Nanaimo Bars

June 29, 2015

Nanimo BarsWe can’t have Canada Day celebrations here in beautiful British Columbia without a Nanaimo Bar can we? This decadent treat has been adapted to use wheat/gluten alternatives and this particular one is vegan too. But hey – we love to experiment just like you do so feel free to switch it up. We must confess there is a little cheating going on here as the filling of this bar is actually some leftover frosting (rather than the traditional custard filling) but it works (and saves time). The filling can be any flavour you like – vanilla; mint (mmmmmm); Irish Cream; and even lemon (yep lemon & chocolate works).  And as we have cheated they can be ready in next to no time. Enjoy!

  • 2 cups Anita’s Organic Almond Flour
  • 1 cup Anita’s Organic Shredded Coconut
  • 1/3 cup Anita’s Organic Cacao Powder
  • 1/2 tsp vanilla powder or (1tsp vanilla extract)
  • 4 tbsp cane sugar
  • 1/2 cup walnuts, chopped
  • 2 tbsp Anita’s Organic Flaxmeal
  • 5 tbsp water
  • 1/3 cup coconut oil, melted (measure when melted)


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



salted-cashew-browniesOk – so some of you may have seen or tried this recipe before but hey who doesn’t love a good brownie recipe?!?! This time I switched out the flour from white whole wheat to spelt and the results were still pretty amazing. I prefer my brownies to be gooey and best enjoyed as a dessert with ice-cream or whipped coconut cream. If you prefer a cakeier brownie use the longer cooking time either way they are still delicious. Enjoy – J

  • ½ cup Anita’s Organic Chocolate Chips, melted
  • 1/3 cup neutral tasting oil
  • 1 cup Anita’s Organic Cane Sugar
  • 1 tsp vanilla powder or 2 tsp vanilla extract
  • 1/3 cup non-dairy milk
  • 3/4 cup Anita’s Organic All Purpose White Spelt Flour


This month we have covered high tea – with the Sprouted Kamut Scones; the Sprouted Wheat French Bread is a fabulous addition to any lunch platter and then, drum roll please, we have dessert!!! I came across this recipe a few weeks ago and couldn’t wait to try it. The ‘Oh How She Glows’ website has two versions of the crust for this recipe; below you will find the baked version. It is the kind of dessert that really takes no time at all but has fabulous visual appeal and tastes divine. And no one will ever know that there are avocados in it! Enjoy.

Crust Ingredients

Double Chocolate Torte

  • 1 cup + 6 tbsp Anita’s Organic Sprouted Spelt Flour
  • 1/4 cup + 2 tbsp Anita’s Organic Cacao Powder
  • 1/2 tsp  non-alum baking powder
  • 1/2 cup + 1/3 cup white sugar OR 1/2 cup sugar + 1/3 cup Sucanat
  • 1 tbsp arrowroot powder (we used organic corn starch)
  • 1 tsp kosher salt
  • 4 tbsp + 2 tsp canola oil
  • 1/2 cup non- dairy milk
  • 3 tbsp pure maple syrup


  • 1 cup milk, room temperature
  • 1 tsp dry yeast
  • 3 Tbsp Anita’s Organic Brown Sugar
  • 1 Tbsp. soft butter
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 4 tsp Anita’s Organic Cacao Powder
  • ½ cup Anita’s Organic Chocolate Chips
  • ½ cup Anita’s Organic Pecans, chopped
  • 3 cups Anita’s Organic Unbleached White Flour

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.


"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