Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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veggie-pizzaThis might seem like a lot of work for a traditionally easy supper time meal but believe us when we say it’s worth it. A dairy free pizza adorned with summer garden veggies, fresh herby pesto and a drizzle of a hassle free ‘cheezy sauce’ makes this pizza worth a spin on anyone’s menu. Did we forget to mention the delicious ‘Ancient Grain’ Kamut Flour crust – how could we?! Plan ahead to save time, this will just leave the fresh veggies to prepare before cooking. The pizza dough can be mixed in minutes. Make it on the morning of the day you need it and leave it on the counter for up to 8 hours before using. Or make it up to 5 days in advance and place straight into the fridge until needed. The pesto can also be made ahead of time – make a double batch next time you are making pesto pasta and freeze the leftovers. Finally the ‘cheese’ sauce can be ready in a flash and can be kept covered in the fridge for up to a week before needed. Go on give it a go – you know you want to. Enjoy! ~ J

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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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Apricot Walnut SconesIngredients

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Sprouted Kamut Oatmeal CookiesIngredients

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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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Strawberry Crumble BarSo I couldn’t wait to try out my new batch of Strawberry Jam and this recipe was a perfect vehicle for it. Crumble has always been one of my favourite desserts, usually reserved for the colder months of the year, but a crumble bar is a perfect treat in the summer time. Perfect for lunches; picnics; and even afternoon tea. Enjoy – J

Ingredients
  • 1 cup Anita’s Organic Sprouted Kamut Flour
  • 1 ½ cups Anita’s Organic Rolled Oats
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup Anita’s Organic Cane Sugar (brown sugar or coconut sugar work well too)
  • 1 flax egg (1 tbsp Anita’s Organic Ground Flaxmeal mixed with 2 tbsp water and left to thicken)
  • ½ cup butter or non dairy alternative
  • ¼ cup maple syrup
  • 1 cup jam

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kamut-shortbreadThis recipe has been adapted from a recipe I found at www.seasaltwithfood.com I was intrigued to see what the addition of salt and pepper would do to a traditional shortbread. I have added black pepper to my ginger snaps before which is a great enhancement to the already unctuous flavour explosion that ginger snaps yield. I was pleasantly surprised how these turned out. They are not too sweet so would be perfect with tea or coffee. Try them out and see what you think – J

Ingredients

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Ingredients:
  • ½ cup Canola oil
  • ½ – ¾ cup coconut sugar
  • 1 egg
  • 1/ ½ tsp vanilla extract
  • 2 cups Anita’s Organic Kamut Flour
  • 2/4 tsp Anita’s Organic Baking Powder
  • 1 cup Anita’s Organic Kamut Flakes
  • ¼ tsp Himalayan Salt
  • ½ tsp Cinnamon

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I’ve discovered my two favorite flours right now are Kamut and Emmer. I decided to try my hand at pasta, I’ve never made it before and since my family eats a fair amount of pasta thought it would be a great thing to try.

The recipe came from www.kamut.com and I followed it exactly the way it reads. Well, since I don’t have a pasta maker I cut the pasta by hand like linguine noodles, some of them crooked of course but that just made it unique. The flavour of the kamut was wonderful, definite comfort food, and we had it with a chunky tomato base pasta sauce. Unfortunately, it was devoured before I could take a picture. Now I’m on the hunt for a pasta maker because I know I will make it again.

Ingredients:
  • 2 cups Kamut flour
  • 2 Large Eggs

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Ingredients:
  • ½ Cup Water, Warm
  • 4 ½ tsp. Active Dry Yeast
  • 1 ½ Cup Warm Milk (or non-dairy)
  • 2 Tbsp. Olive Oil
  • ½ Cup Honey
  • 1 Egg, Beaten (or equivalent substitute)
  • 3 Cups Anita’s Organic Kamut® Flour
  • 1 tsp. Cinnamon, Ground
  • 1 tsp. Nutmeg, Ground
  • ½ tsp. Salt
  • 3 Cups Anita’s Organic Fine Grind Spelt Flour
Directions:

In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes, until foamy. In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set aside. In a large mixing bowl, stir together Anita’s Organic Kamut® Flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually stir in Anita’s Organic Fine Grind Spelt Flour.

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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