Sometimes we just have to eat on the run and these cookies make a great grab and go breakfast choice. So why not bake up a batch, freeze them and then you have them when needed. Or if you have chance to have a mid-morning coffee then why not try one of these delicious cookies. If you don’t have our Harvest Grain Flake Mix, then simply make your own version. Just have a ratio of 50% flakes of your choice and 50% seeds/chopped nuts.
- 1 cup nut butter of choice
- 1/4 cup sunflower oil (or other neutral tasting oil)
- 1/4 cup milk (regular or non-dairy)
- 1/2 cup Anita’s Organic Cane Sugar
- 1/2 cup Anita’s Organic Brown Sugar
- 1 tsp vanilla powder (or 2 tsp extract)
- 1 cup Anita’s Organic Sprouted Whole Wheat Flour
- 1 cup Anita’s Organic All Purpose Flour or All Purpose Spelt Flour
- 2 cups Anita’s Organic Harvest Flake Mix
- 1/4 cup milk (this is added later)
- 1 tsp non-alum baking powder
- 1/2 tsp sea salt
- 1 cup Anita’s Organic Currant Raisins
A few years ago our entire team of staff here at Anita’s Organic took a trip to Vancouver to spend the day at The Vancouver Pastry Training with Chef Marco. There we were taught how to make a variety of loaves; we learned some of the basic principles of sourdough starters and how to take care of them, and we even got to take a little starter home. Chef Marco has been a great friend to Anita’s Organic for many years and has kindly shared some of his recipes with us. He is a great teacher and expert in his field offering a wide variety of baking lessons from the basics of bread baking all the way up to the finest European pastries. This recipe was one of the first ones we made in his class and it has remained a firm favourite with us since then.
Yield: 2 Loaves
As we are well and truly back into fall, bread baking has returned in earnest to our kitchens. This Red Fife bread, with its earthy sweet flavor and chewy texture can be baked into a sandwich loaf or free formed to make an artisanal loaf. Pair it with soups, stews and casseroles warm from the oven. Enjoy! ~J
I stumbled across this recipe whilst looking for an alternative to a regular sandwich. The thought of oven roasted garlic teamed with delicious eggplant and zucchini certainly set my taste buds a twitching. The recipe can be easily adapted to include whole grain flours in the dough and different vegetables for the filling. Grilled peppers; mushrooms and sundried tomatoes would all work very well. Try making this recipe when you next have left over grilled/roasted veggies – just make sure they are not too wet or your Stromboli will be super soggy. Enjoy! – J
- 1 large eggplant
- 2 medium zucchini
- Sea salt/Himalayan salt
We’ve had a lot of fun in the last few weeks making bread in the test kitchen. Bread of all shapes and sizes; from Artisan Spelt & Kamut bread to a three day Sourdough; a no knead Red Fife bread to a rustic 100% Einkorn loaf. The following recipe adapted from the ‘Savoring Today’ website is a very tasty French bread and perfect for any occasion. To me you can’t beat that first slice of bread from a fresh loaf; still warm from the oven whether it’s dipped in olive oil & balsamic vinegar; caressed with butter or spread with your favourite homemade organic jam, that first slice is unbeatable! And most importantly the bakers reward for the all the effort put in to making such deliciousness.
Bread making can be a little ominous to those first starting out but a very rewarding skill to learn and pass down to future generations. I am, by no means, an expert more like a fledgling learning to fly but if I had any advice to give for new bread makers it would be don’t be rushed (bread likes time); start simple (bread only really needs flour; salt; yeast and water) move up to more enhanced techniques & flavours when you have mastered the basics; knead by hand if you can – get used to the feel of the dough and how it changes; soak whole grain flours before using them; and try to avoid using extra flour when kneading. Learn from others as much as possible (thank you Marco www.vancouverpastryschool.com ) and remember to have fun!
Total Time: 4 hours, 30 minutes Yield: 2 loaves
Deliciously rustic scone with the nutty flavour of walnuts. Cranberries give the scones a sweet and tart flavour all at the same time. To personalize your scones you can use any nuts or dried fruit. Serve warm with butter or cream and your favourite hot drink of choice. Yummy!
- 2 cups Anita’s Organic Sprouted Kamut Flour
- ¼ cup Anita’s Organic Light Brown Sugar
- 3 tsps Organic Baking Powder
- ½ tsp Sea Salt2 Tbsps Butter
- ¾ cup Anita’s Organic Dried Cranberries
- ½ cup Organic Chopped Walnuts
- 1 cup Organic Plain Yogurt
- 2 Tbsp water
This bread is very simple to make and a perfect accompaniment to any winter chili.
- 1 ½ cups warm unsweetened soy milk or other non-dairy milk
- 1 tablespoon of apple cider vinegar
- 1 ½ cups Anita’s Organic Cornmeal
- ¾ cup Anita’s Organic All Purpose Unbleached Flour
We made this bread in a loaf pan as well as a baking stone. I found the loaf on the baking stone had a softer crust. The loaf is dense but flavor and texture is fabulous.
- 6 to 6 ½ cups Emmer Flour
- 1 Tbsp sea salt
- ¼ tsp yeast
- ¼ cup whole brown flaxseed
- 3 cups cool water
Mix in bowl or pail. Store in covered container for at least 24 hours – room temperature. Turn out on a floured surface and knead as with any bread recipe. A small amount of flour (Less than ½ cup) used when kneading to make it less sticky. Knead approximately 3 – 4 minutes but *Don’t overwork*
This delicious soup reminded me of a trip to Italy many years ago. A hearty soup, packed with flavor and nutrition. The Chickpea Parmigiana really elevates the soup to another level, adding a sharp tang that you would associate with parmesan cheese. This recipe served us well, with 4 large dinner helpings and enough left over for us all to take for lunch the next day.
- 1 cup Anita’s Farro (Emmer) Kernels
- 2 tbsp olive oil
- 4 cloves garlic, peeled and minced
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 large carrot, peeled and finely diced
- 14-ounce can fire-roasted diced tomatoes (I used regular diced tomatoes)
- 2 tsp crumbled dried rosemary
- ½ tsp sea salt
- ¼ tsp ground sage powder
- 8 cups of vegetable broth