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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Cranberry Chocolate Coffee CakeCrumb cakes are always a favourite at coffee time here at Anita’s Organic and this version is no exception. We’ve added a few little seasonal treats and flavours to this crumb cake to elevate its position on the festive dessert table. With warm melty chocolate chips, a buttery cinnamon crumb topping and fresh tart cranberries to contrast the sweetness and add some festive zing. This cake makes a great addition to a festive brunch menu or as a perfect accompaniment to a hot coffee after a long day hitting the malls. Enjoy! ~J

Ingredients

For the crumb topping

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Snowball CookiesWe all love cookies anytime of the year and they come in so many different varieties. There are functional, dare I say, healthy cookies for post work outs and school lunches or breakfast cookies to eat on the run, sandwich cookies as a delicious dessert, delicate cookies for afternoon tea and big man sized cookies to satisfy those big appetites. But there are a few that we don’t tend to eat all year round. Those that we save for special moments or celebrations throughout the year. Traditional recipes that may have been handed down through the generations, those recipes that please our taste buds and fill our hearts with memories of dear loved ones and precious times. These snowball cookies are definitely one of those recipes. A special cookie that has a special place on a any Christmas cookie plate. They are light and buttery, a little shortbread-like, with the decadence of chocolate. Dusted with snow like icing sugar they are a definite must try this festive holiday. Enjoy! ~J

Ingredients
  • ¾ butter (or non-dairy alternative)
  • ½ cup Anita’s Organic Icing Sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup Anita’s Organic Chocolate Chips
  • 1 ¼ cup Anita’s Organic All Purpose White Flour
  • ½ cup Anita’s Organic Almond Flour
  • ¼ tsp salt
  • ¼ cup Anita’s Organic Icing Sugar (for dusting)

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Pumpkin Einkorn Chocolate MuffinsWe are often asked “what can I use instead of white flour in my baking?” Well the answer is as long as it is short but you can pretty much try anything if you are happy to experiment. Bear in mind most recipes we come across have either been handed down from generation to generation and or tested to the max using certain types of flour. The key is to be open minded as quite frankly no other flour tastes or behaves like white all-purpose flour but that being said  we want some good nutrition in our baking.

Ingredients
  • ¾ cup pumpkin puree (we use Pacific brand)
  • 1/ cup non – dairy milk (regular can also be used)
  • ½ cup sunflower oil
  • 1 tsp apple cider vinegar
  • ¾ cup Anita’s Organic Cane Sugar
  • 2 tsp vanilla extract
  • ¾ cup Anita’s Organic Chocolate Chips
  • 2 cups Anita’s Organic Einkorn Flour
  • 1 tsp pumpkin pie spice (we use Gathering Place Trading Company brand)
  • 3 tsp baking powder
  • ¼ tsp salt

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Ruperty's Red Fife Cranberry CakeThis delicious cake has simple flavours and a great texture. With the addition of the nuts and dried fruit each bite is full of comforting yumminess. We used our Red Fife Flour in this recipe but it can easily be substituted for Fine Grind Whole Wheat or Whole Wheat Pastry Flour. Is this cake named aft er an intrepid explorer, a famous inventor, or a beloved family member? Nope – just Rupert the dog who wouldn’t take his eyes off the cake or move while the photos were being taken. Sadly for him his doe eyed pleading didn’t get him any cake. So maybe it should be called Not-Rupert’s Red Fife Cranberry Cake. Enjoy ~J!

Ingredients
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1/3 cup sunflower oil (or other neutral tasting oil)
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder or seeds from 1 vanilla bean)
  • 3/4 cup Anita’s Organic Red Fife Flour
  • 3/4 cup Anita’s Organic All Purpose White Flour (or more Red Fife if 100% whole grain option required)
  • 1/2 tsp cinnamon
  • 2 tsp non-alum baking powder
  • 1/2 tsp salt
  • 1/4 cup Anita’s Organic Wheat or Oat Bran
  • 1/2 cup Anita’s Organic Coconut Chips
  • 3/4 cup walnuts, chopped
  • 1/2 cup Anita’s Organic Cranberries

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Ancient Grain Mocha CakeFor the ultimate indulgence and for seriously special occasions only, is this Ancient Grain Mocha Cake. Made with Kamut and Spelt Flours this rich cake just needs a small slice – just to be polite you know. A little heartier than a typical ‘white flour’ cake but just as delicious. ~ Enjoy! J

Ingredients

Cake

Mocha Fudge Sauce

  • 1/2 cup coconut milk (full fat organic, shake can well)
  • 1 cup Anita’s Organic Chocolate Chips
  • 2 tsp unrefined coconut oil
  • 1 tsp finely ground coffee beans
  • 1/2 tsp vanilla powder
  • pinch or 2 of sea salt

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Banana Muffins & Banana LoafBanana’s like avocados seem to have two levels of ripeness in our house – rock hard and inedible or ‘oh my goodness I have to use this today’. Those overripe bananas that don’t end up in the freezer for smoothies inevitably become one of the many Banana Chocolate Chip Muffin or Loaf recipes that fill my recipe collection. Thankfully they are the family favourite, go to muffin so that’s a good thing with my banana management skills. Here I have used a mixture of Fine Grind Spelt Flour and White All Purpose Spelt Flour. The recipe can easily be adjusted to use more or all whole grain spelt flour and or Emmer Flour as well. Or if whole grain spelt flour isn’t your thing just use all white. I like this 50/50 mixture but vary the amounts of the whole grain spelt frequently. The textures will vary depending on the ratios you use but all equally as delicious no matter what you choose. ~ Enjoy! J

Ingredients (Makes 12 to 14 Muffins or One Loaf)

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Chocolate Pecan Stollen

December 15, 2015
Chocolate Pecan StollenIngredients

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Toffee Bars

November 6, 2015

toffee-bars

We all know that pancakes are great for breakfast, lunch and dinner but did you know you can turn our pancake mix into a delicious Toffee Bar as well. Super simple to make and packed with lots of flavour what a great sweet treat to have on hand. Portable and filling – what more could you want. Pancakes for every meal!

Ingredients

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Cake Mix Brownies

November 6, 2015

cake-mix-brownies

These gooey brownies are great while still warm and served with some vanilla ice-cream and maybe even a drizzle of raspberry sauce (or maybe caramel if you are feeling super indulgent) For best results eat the day the brownies are made If you have any left overs (we usually have edge pieces left) chop them into little cubes and store in an airtight container. These will keep for another couple of days and make a great addition to ice-cream sundaes.

Ingredients
  • 1 tbsp Anita’s Organic Flaxmeal
  • 2 tbsp water
  • 1/2 cup non-dairy or regular butter
  • 1 cup Anita’s Organic Chocolate Chips, divided (keep 1/4 cup for top)
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or seeds from 1 vanilla bean)
  • 1/4 cup coconut nectar (gives a lovely hint of caramel – maple syrup can be used instead)
  • 2 1/4 cups Anita’s Organic Chocolate Cake Mix (this is the amount that is left after making the cookies)
  • 3/4 cups walnuts, roughly chopped

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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