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 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 SconesIngredients

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Savoury Sprouted Spelt BiscuitsThese hearty savoury biscuits are robust enough to ‘dunk’ in soups and stews but still have a light texture. Add some non-dairy or regular cheese for a little something extra. Enjoy! ~J

 Ingredients
  • 1 cup Anita’s Organic Sprouted Spelt Flour
  • 1 cup Anita’s Organic All Purpose White Spelt Flour
  • 1 tbsp baking powder
  • 1/2 tsp Himalayan Salt
  • 2 tbsp Nutritional Yeast
  • 1 tsp dry mustard powder
  • 1/2 tsp black pepper
  • 1 tsp dried herbs (parsley works well)
  • 1/3 cup coconut oil, solid (not liquid)
  • 1/2 cup non-dairy cheese (or regular sharp cheese) – optional
  • 3/4 cup non-dairy milk (or regular)

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Chocolate & Coconut Brownies

Who doesn’t like a rich gooey chocolate brownie, still warm from the oven, accompanied by a lovely scoop of vanilla ice cream? With a mixture of Sprouted Whole Wheat Flour and White Spelt Flour this brownie is just the ticket. Coconut chips replace the more traditional walnuts in this recipe but can easily be subbed out. For a cakier version cook for a few minutes longer until cooked all the way through. Enjoy! ~J

Ingredients
  • 1/2 cup Anita’s Organic White All Purpose Spelt Flour
  • 1/2 cup Anita’s Organic Sprouted Whole Wheat Flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1 cup Anita’s Organic Cane Sugar
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or the seeds from 1 vanilla pod)
  • 1/2 cup sunflower seed oil (or other neutral oil)
  • 3/4 cup non-dairy milk (or regular)
  • 1/2 cup Anita’s Organic Coconut Chips
  • 1/2 cup Anita’s Organic Chocolate Chips

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This month we have covered high tea – with the Sprouted Kamut Scones; the Sprouted Wheat French Bread is a fabulous addition to any lunch platter and then, drum roll please, we have dessert!!! I came across this recipe a few weeks ago and couldn’t wait to try it. The ‘Oh How She Glows’ website has two versions of the crust for this recipe; below you will find the baked version. It is the kind of dessert that really takes no time at all but has fabulous visual appeal and tastes divine. And no one will ever know that there are avocados in it! Enjoy.

Crust Ingredients

Double Chocolate Torte

  • 1 cup + 6 tbsp Anita’s Organic Sprouted Spelt Flour
  • 1/4 cup + 2 tbsp Anita’s Organic Cacao Powder
  • 1/2 tsp  non-alum baking powder
  • 1/2 cup + 1/3 cup white sugar OR 1/2 cup sugar + 1/3 cup Sucanat
  • 1 tbsp arrowroot powder (we used organic corn starch)
  • 1 tsp kosher salt
  • 4 tbsp + 2 tsp canola oil
  • 1/2 cup non- dairy milk
  • 3 tbsp pure maple syrup

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Ingredients:
  • 2 cups Anita’s Organic Sprouted (or regular) Spelt Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 2 tsp. Cinnamon
  • pinch Sea Salt
  • ¾ cup Plain Yogurt
  • 2 large Eggs
  • ¾ cup Maple syrup

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Ingredients:
  • 2 cups Anita’s Organic Sprouted Spelt Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 2 tsp. Cinnamon
  • ⅛ tsp. Sea Salt
  • ¾ cup Yogurt
  • 2 large Eggs
  • ¾ cup Maple syrup
  • 4 Tbsp. melted Butter
  • 1 ½ tsp. Vanilla extract
Directions:

Preheat oven to 400°F.

In a medium bowl, combine dry and liquid ingredients; mix lightly. Fill 12 paper-lined or greased muffin cups. Bake 15 – 18 minutes or until light brown. Remove and cool on wire rack.

Recipe courtesy of Essential Eating Sprouted Baking

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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