Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Cranberry Orange Bundt CakeIf you are looking for a truly delightful dessert that embraces all the traditional flavours of Christmas then look no further. This delicious bundt cake packed with tart fresh cranberries, hints of citrus and warm spices just about hits the spot. By using spelt flour the finished result is a little more hearty than a white flour based counterpart but with extra Ancient Grain nutrition who could resist. The orange glaze is not essential but does add an extra bit of zesty zing to the flavour and turns it into a perfect holiday table centerpiece. Enjoy! ~ J

Ingredients
  • 1 cup orange juice
  • zest 1 orange
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup Anita’s Organic Light Brown Sugar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1 tbsp vanilla extract
  • 3/4 cup oil
  • 1 cup fresh or frozen cranberries (not dried)
  • 3/4 cup walnuts, chopped finely
  • 1 cup Anita’s Organic All Purpose White Flour (or All Purpose White Spelt Flour)
  • 1 cup Anita’s Organic Fine Grind Spelt Flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

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Spelt Apple & Blackberry Pie

It’s Pie Season and what better way to celebrate than with an apple and blackberry one. You can use more or less All Purpose Spelt Flour if you wish. The more white flour that is used the lighter the crust will be. Start off with this 50/50 ratio and see what you think. We like the slightly heavier, tastier crust that adding whole grain flours produce. Enjoy! ~ J

Ingredients
Makes 1 crust (repeat recipe to make the top crust)

Filling

  • 3 cups tart apples, peeled, cored and sliced
  • 3 cups blackberries
  • 1/2 cup sugar
  • 4 tbsp corn starch
  • 1 tsp cinnamon

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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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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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Red Fife Whole Grain BreadI must admit to being a little lax with my bread baking of late. Maybe it’s this glorious summer that is keeping me from wanting to spend too long in the kitchen. But nothing beats that freshly baked bread smell. So here is one of my favourites and a staple in our house. Enjoy – J

Ingredients

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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

Ingredients
  • 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

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breakfast-boost-spelt-breadHere’s a fabulous way to combine two of our favourite breakfast items together! A fabulous loaf made from our Fine Grind Spelt Flour with some of our Breakfast Boost added to give it that extra something, something. For this loaf I added the Chia & Hemp Breakfast Boost which is packed with hemp; chia; buckwheat; cranberries; currants; sunflower seeds; and a touch of cinnamon. Feel free to add a few more cranberries for slightly sweeter breakfast bread. This would also work really well with our Ancient Grain Breakfast Boost. Enjoy – J

Ingredients

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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