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

Fruity Coconut Squares

September 6, 2016

Fruity Coconut SquaresCrumble is always a perfect way to showcase all that is great about seasonal fruit. With buttery, crumbly oats and a hint of coconut you can’t go wrong. But how about making this traditional dessert portable! Crumble bars are a perfect way to take this traditional dessert with you on the go. The best type of berries to use are tart ones such as blueberries, raspberries and blackberries. Strawberries can be used but tend to release a little too much liquid. The jam is optional but intensifies the fruit flavour. Mix up those berries and enjoy! Enjoy! ~ J



Rhubarb Bread

May 5, 2016

Rhubarb LoafIt’s rhubarb season and if you haven’t already turned all of your rhubarb into delicious crumbles then why not try some Rhubarb Bread. What better way to highlight this delectable seasonal treat than in a sweet loaf, perfect for breakfast with a nice cup of tea. This hearty tea bread is just the right combination of sweet and tart with a hint of warming spices. Enjoy ~J

  • 3/4 cup + 2 tbsp non-dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/2 cup sunflower oil (or other neutral tasting oil)
  • 1/3 cup Anita’s Organic Light Brown Sugar
  • 1/4 cup Anita’s Organic Cane Sugar
  • 1 1/2 cups rhubarb, chopped finely
  • 1/2 cup walnuts, chopped
  • 1 1/2 cups Anita’s Organic Whole Wheat Pastry Flour
  • 1 cup Anita’s Organic All Purpose Flour
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 1/4 tsp powdered cloves or all spice
  • 2 tsp non-alum baking powder
  • 1/2 tsp non-alum baking soda
  • 1/2 tsp salt


Mocha Cappuccino CupcakesAh cupcakes – that ever so sweet, ever so indulgent little culinary pleasure. It’s almost like having your own little birthday cake anytime of the year. There are no end of recipes, variations and adaptations with more and more weird and wonderful flavours and textures being invented all the ti me (what would Food Network do without them??). But sometimes simplicity is the best and these little beauties don’t disappoint. The fl our ratio can be adapted but we just used 100% Whole Wheat Pastry Flour in these and they work really well. Traditionally made with white flours such as All Purpose White; Cake & Pastry; and or All Purpose White Spelt Flour these cupcakes made with the whole grain goodness of our Whole Wheat Pastry fl our are just perfect. Enjoy! ~J

Adapted from Vegan Cupcakes
Take over the World by Isa Chandra
Moscowiz & Terry Hope Romero

Ingredients (Makes 12 large or 36 mini cupcakes)


  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 2 tbsp very finely ground dark coffee beans (super fine to avoid gritty, bitter cupcakes)
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1/3 cup sunflower oil (or any other neutral tasting oil)
  • 2 tsp vanilla extract
  • 1 cup Anita’s Organic Whole Wheat Pastry Flour (or 50/50 mixture of All Purpose White & Whole Wheat Pastry)
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1/4 tsp salt
  • 1/2 tsp non-alum baking powder
  • 3/4 tsp non-alum baking soda


  • ½ cup non- dairy shortening (softened)
  • ½ cup non-dairy butter substitute (softened)
  • 3 ½ cups Anita’s Organic Icing Sugar
  • Seeds from 1 vanilla bean
  • A few tablespoons non-dairy milk


Blueberry High Fibre Blend MuffinsThese delicious muffins include our new High Fibre Blend which not only adds fibre to the recipe but also lends a toasty, nutty flavour to the muffins. Try adding our High Fibre Blend to your favourite muffin recipe by replacing 1/2 cup of flour with the blend. Enjoy! ~ J

Ingredients (Makes 12 Muffins)


Apple Cinnamon High Fibre Blend MuffinsWe have two recipes this month that include our new High Fibre Blend. Apples and cinnamon always make a great pairing and these muffins make a perfect midmorning snack. The sugary topping is optional – but hey why not try it. Enjoy! ~ J

Ingredients (Makes 12 Muffins)
  • 1 cup Anita’s Organic All Purpose Flour
  • 1/2 cup Anita’s Organic Whole Wheat Pastry Flour
  • 1/2 cup Anita’s High Fibre Blend (from our bulk bins)
  • 1/2 cup Anita’s Organic Coconut Sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup neutral tasting oil (eg sunflower)
  • 1/2 cup non-dairy yoghurt (or regular) or applesauce
  • 1/2 cup non-dairy milk (or regular)
  • 2 tsp vanilla extract
  • 1 cup apple, finely chopped

Topping (optional)

  • 1 tbsp sugar
  • 1/2 tsp cinnamon


Caramelised Onion TartDo you have vegans or vegetarians coming for dinner over the festive holidays? This delicious Caramelized Red Onion Tart is a winner every time. You can make the filling ahead of time and keep in the fridge for a few days. If you have any leftover it can also be used as red onion jam. Enjoy! ~J


Crust (food processor crust)


  • 6 to 8 medium to large red onions, sliced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 tbsp balsamic vinegar
  • Freshly ground black pepper to taste


Apple PieI love pie (really who doesn’t) and there is something oh so satisfying about a scrumptious apple pie. This pie is packed with Macintosh apples (or you can use your favourite variety) and has the warming earthy flavours of cinnamon, allspice, ginger and nutmeg to compliment the sweet tart apples. Great on its own, warm from the oven, or serve with whipped coconut cream and a drizzle of the (optional) Rum Caramel Sauce. Enjoy! ~J



  • 4 tart apples, peeled and thinly sliced
  • 1/4 to 1/3 cup Anita’s Organic Cane Sugar (use lesser amount if apples are fairly sweet)
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp powdered ginger
  • 1/4 tsp allspice
  • 1/8 tsp salt
  • 2 tbsp corn/arrowroot/tapioca starch

Rum Caramel Sauce

  • 1 cup Anita’s Organic Cane Sugar
  • 3/4 cup non-dairy milk
  • 1/4 cup maple syrup
  • 2 tbsp corn starch (or arrowroot)
  • 2 tbsp dark rum
  • 1 tbsp water
  • pinch salt
  • 2 tbsp non-dairy butter


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

  • 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


Cherry & Chocolate MuffinsNow I know our fabulous, all too brief, cherry season is over here in BC but if you managed to freeze some then this muffin recipe is a great way to use them. That is of course if they are not already all wrapped up in cherry pies! Cherries and chocolate always pair well together whether it be in ice cream; as cupcakes or even on pancakes the combination is amazing. Enjoy. – J

  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1/4 cup neutral tasting oil (canola; coconut; grape seed; sunflower etc)
  • 1/4 cup applesauce, unsweetened
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
  • 1 cups Anita’s Organic Whole Wheat Pastry Flour
  • 1 cup Anita’s Organic All Purpose White Flour
  • 1/2 cup Anita’s Organic Cane Sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup Anita’s Organic Chocolate Chips
  • 1 1/2 cups frozen (or fresh) cherries, halved



Whole Wheat Pie Crust:

  • 1 ¼ cup Anita’s Organic Whole Wheat Pastry Flour
  • 1/8 tsp Anita’s Organic sea salt
  • 8 tbsp. butter
  • 2 – 3 Tbsp Ice water (must be ice water)


  • 1 ¾ cup Anita’s Organic Raw Pecans, coarsely chopped
  • 1 cup Brown Rice Syrup
  • 2 eggs , slightly beaten
  • ¼ cup Anita’s Organic brown sugar
  • 1 tbsp organic molasses
  • 2 tbsp melted butter


"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