Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Anita's Organic fruit and nut cookieCookies, cookies, cookies. Just how many recipes for cookies does one person need? Well lots in fact. Why not? It’s the perfect excuse to bake cookies – why wouldn’t you want to try that new recipe! These delicious cookies are a little like an oatmeal cookie but with a bit of fall/winter thrown in. The extra fruit and nuts give a little more bite and the cranberries and currants give some tartness to this sweet little creation. But it’s not too sweet. This cookie is not your full-on indulgent toffee/chocolate/rocky road type cookie with tooth-aching sweetness. It’s a perfect ‘with your morning coffee’ type of cookie or a great after school snack. But if you really can’t have a cookie without chocolate then feel free to throw in a handful or two of chocolate chips. The Spelt and Emmer Flours are easily interchangeable so if you don’t have Emmer Flour then use either our Fine Grind or Sprouted Spelt flour. Don’t have All Purpose Spelt Flour then you can use regular All Purpose Flour or just go for full on 100% whole grain and use more of the Emmer Flour and or Spelt Fine Grind (or Sprouted Spelt). This may alter the texture slightly but the taste will still be there. Enjoy! ~J

Ingredients
  • 2 tbsp Anita’s Organic Flaxmeal
  • 5 tbsp water
  • 1 3/4 cups Anita’s Organic Spelt Flakes
  • 1/3 cup Anita’s Organic Emmer Flour
  • 1/2 cup Anita’s Organic All Purpose White Spelt Flour
  • 1/4 cup Anita’s Organic Brown or Coconut Sugar
  • 1/4 cup Anita’s Organic Cane Sugar
  • 1 tsp baking soda
  • 1/2 tsp vanilla powder (or 1 tsp extract or seeds scraped from 1 whole vanilla bean)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup cashews, chopped
  • 1/4 cup brazil nuts, chopped
  • 1/4 cup cranberries
  • 1/4 cup currant raisins
  • 2 tbsp hemp seed
  • 1/2 cup organic coconut oil, melted
  • 3 tbsp maple syrup

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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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Rye and Cranberry

October 31, 2016

Whole Wheat Dinner RollsA few years ago our entire team of staff here at Anita’s Organic took a trip to Vancouver to spend the day at The Vancouver Pastry Training with Chef Marco. There we were taught how to make a variety of loaves; we learned some of the basic principles of sourdough starters and how to take care of them, and we even got to take a little starter home. Chef Marco has been a great friend to Anita’s Organic for many years and has kindly shared some of his recipes with us. He is a great teacher and expert in his field offering a wide variety of baking lessons from the basics of bread baking all the way up to the finest European pastries. This recipe was one of the first ones we made in his class and it has remained a firm favourite with us since then.

Yield: 2 Loaves
Ingredients

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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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Sprouted Quinoa Bar

January 28, 2016

Sprouted Quinoa BarsThis is a play on an old favourite that incorporates our new Sprouted Quinoa Blend. The chocolate drizzle is totally optional but for an extra bit of something, something it’s worth that extra bit of time. Enjoy! ~ J

Ingredients

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Cranberry Walnut Scones

If you are looking for a delightful baked treat to accompany your morning cuppa this scone is just the ticket. Not too sweet and dotted with tart, fresh cranberries it’s a perfect little mid morning ‘pick me up’. Made with our Sprouted Spelt Flour and with a hint of cinnamon and dash of orange zest. Simply lovely. Enjoy ~J

Ingredients (Makes 8 Scones)

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Kale Salad

April 15, 2015

Kale Salad

Looking for a hearty one plate meal which is quick to prepare and packed full of great flavours and nutrition? Then look no further. This beautiful salad incorporates pantry staples and fresh seasonal farm produce to create this wholesome entree or stunning side salad. Fresh and vibrant, visually stunning this salad is a definite must try. We were lucky enough to be able to use a fabulous kale mix from The Local Harvest Market which was a mixture of young kale, sprouting purple broccoli and baby Savoy cabbage. Which beans you use is entirely up to you. Change it up to suit your palett e or your pantry. Enjoy! ~J

Serves 4 to 8

Ingredients
  • 4 cups kale, chopped
  • 2 cups mixed beans, cooked (we used 1/2 cup each of kidney, navy, pinto, and black beans)
  • 2 tbsp fresh chives, chopped
  • 1/3 cup walnuts, chopped
  • 1/4 cup cranberries, chopped slightly
  • 1 tsp lemon zest
  • 1 tbsp old fashioned mustard (we used Maison Orphee)
  • 1 garlic clove, minced
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • salt and freshly ground black pepper to taste

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Emmer Pecan Cranberry CookiesIngredients (Makes 22-24 Large Cookies)
  • 2 1/3 cups Anita’s Organic Emmer Flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup Anita’s Organic Brown or Coconut Sugar
  • 1/3 cup Anita’s Organic Pecans, chopped
  • 1/3 cup Anita’s Organic Cranberries
  • 1/3 cup Anita’s Organic Chocolate Chips
  • 2 tbsp Anita’s Organic Flaxmeal
  • 4 tbsp water
  • ½ cup coconut oil melted (or other neutral tasting oil such as grapeseed/sunflower etc)
  • 2/3 cup maple syrup (we used Canadian Heritage # 3)
  • 2 tsp vanilla extract (or 1 tsp vanilla powder)

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Cranberry Pecan Oatmeal CookiesRecipe courtesy of Magpie’s Bakery

The team from Magpie’s bakery have been working so very hard since their arrival at The Local Harvest Market its crazy. But lucky for us they managed to make time to develop and share this recipe. A fabulously festive cookie full of all the flavours you would expect at Christmas. Delicately spiced and beautifully buttery it’s a must for any gathering. Enjoy ~J

Ingredients
  • 1/2 pound (1 cup, or 2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup chopped pecans, toasted
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1 1/2 teaspoons cinnamon
  • 3/8 teaspoon ground cloves
  • 3/8 teaspoon allspice

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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