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

Ancient Grain Pesto BurgerSome day’s calamities just happen in the kitchen, sometimes lots of them at the same time! We are all human and in the big scheme of this crazy adventure called life, those ‘kitchen calamities’ are a mere teeny tiny blip of no significance. But being able to get over the initial frustration and turn a kitchen calamity into a positive is a must. So that being said, borne from one such kitchen calamity were these burgers. Originally destined to be used in a delicious grain salad, the Einkorn grains in this recipe were woefully overcooked – a little too zealous with the water to grain ration in the rice cooker methinks. But, salvaged they were, from a destiny of gracing the garbage can and turned into these delicious burgers instead. Just don’t ask why the burger bun is missing from the picture! Enjoy ~J!

Ingredients (Makes 6 Burgers)
  • 1 tbsp oil
  • 1 small onion, finely chopped (or 4 small shallots)
  • 2 or 3 cloves garlic, crushed
  • 1 cup crimini mushrooms, finely chopped
  • 2 cups overcooked grains or rice (we used Einkorn Kernels) – reserve one cup and keep aside
  • 1/2 cup cooked garbanzo beans (chick peas)
  • 1/4 cup fresh parsley, chopped
  • 1 tsp miso paste
  • 1 tsp tomato paste
  • 2 tbsp nutritional yeast
  • 2 tbsp pesto
  • 1/3 cup flour (we used Einkorn)
  • Salt & pepper to taste (approx. 1/2 tsp of each)
  • Oil for frying


Einkorn Apple CakeEinkorn Flour has a great taste and light texture so lends itself very well to many baking applications. So we started off with a delicious cake made from our Einkorn Flour that is fantastic on its own. But then we thought – can it be made any better – well of course. This moist cake can be taken up a notch and turned into an extra special dessert. Firstly we tried a simple glaze made from icing sugar and the leftover juice we squeezed out of the grated apple. Nice, perfectly ok, but not quite what we were looking for. Frosting? Maybe but not this time – so we tried this caramel sauce instead. Super yummy and easy to make and was just perfect. So here it is – try it with and without – see what you think. ~ Enjoy J

  • 2 tbsp chia seeds
  • 6 tbsp water
  • 1/4 cup Anita’s Organic Coconut Sugar
  • 1/3 cup Anita’s Organic Cane Sugar or Mascabado Sugar
  • 1/2 cup neutral tasting oil (sunflower/safflower etc)
  • 2 tbsp molasses
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder or seeds from 1 vanilla bean)
  • 1 1/4 cup apple (about 2 medium apples), peeled; cored; grated and squeezed (place grated apple into a sieve and squeeze out as much juice as possible)
  • 1 cup milk or non-dairy milk
  • 1 cup Anita’s Organic Einkorn Flour
  • 1/2 cup Anita’s Organic Spelt All Purpose White (or more Einkorn – the cake will be a little denser but still awesome)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup Anita’s Organic Rolled or Quick Oats
  • 1/2 cup walnuts; chopped


Apricot Walnut SconesIngredients


  • 2 cups Einkorn flour
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp ginger
  • 1/2 cup butter, softened
  • ½ cup cooked winter squash, pureed
  • 1/3 cup buttermilk or plain yogurt
  • 2 eggs


Fig & Walnut Tea Bread

September 2, 2015

Fig & Walnut Tea BreadI love using Einkorn flour but sadly don’t use it anywhere near as often as I should. It’s hard when you have 25+ flours to choose from – it’s like trying to pick a favourite child…impossible. This tea bread (tea as in great with a cup of tea) is a perfect way to use this delicious ancient grain. With fall most definitely in the air the last few days, after a crazy, long hot spring and summer this loaf is a great way to welcome in the changing seasons. Great as is or even better warm from the oven or slightly toasted with a little knob of butter and a cup of Earl Grey tea. How very civilised. Enjoy!

Ingredients - make 1 loaf


Adapted from

Slow Rise No-Knead Einkorn BreadIf you’ve never tried using Einkorn Flour in a bread recipe before then this is a great place to start. Using 100% whole grain Einkorn Flour the result is a beautiful artisanal type loaf. The flavours in the bread are developed over the longer fermentation period and it shows. The dough is a little sticky and will feel different to regular bread dough but don’t panic. Follow the recipe; treat the dough as it tells you and all will be good. Enjoy!

  • 5 cups (600g) Anita’s Organic Einkorn flour
  • 1 ¾ cup (410g) of warm water
  • 1 ¼ tsp. (1g) dry active yeast
  • 1 tsp. (5g) sea salt


Coconut & Cranberry Einkorn CookiesThese cookies are a perfect accompaniment to a nice cup of tea. They have shortbread like texture but are robust enough for a good dunking. In England a cookie (or biscuit) is quite often judged purely on its dunkability merits. This causes many discussions and sometimes disagreements as to the best biscuit (cookie) for the job. No one likes crumbs at the bottom of their tea or worse still a chunk falling off mid dunk! Give this one a go – its fabulous. This recipe will make two to three dozen cookies depending on the size of the spoon/cookie scoop you use. If they are on the larger side increase the cooking time by a few minutes (but don’t let them burn).

  • 1 cup unsalted butter or non-dairy alternative
  • ½ cup+ 2 tbsp Anita’s Organic Cane Sugar
  • 2 tsp of vanilla extract or 1 tsp vanilla powder
  • ¾ cup Anita’s Organic Cranberries, chopped
  • 3 cups Anita’s Organic Einkorn Flour
  • approx. ½ cup Anita’s Organic Shredded Coconut (for rolling)


"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