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

Anita's Organic fruit and nut cookieCookies, cookies, cookies. Just how many recipes for cookies does one person need? Well lots in fact. Why not? It’s the perfect excuse to bake cookies – why wouldn’t you want to try that new recipe! These delicious cookies are a little like an oatmeal cookie but with a bit of fall/winter thrown in. The extra fruit and nuts give a little more bite and the cranberries and currants give some tartness to this sweet little creation. But it’s not too sweet. This cookie is not your full-on indulgent toffee/chocolate/rocky road type cookie with tooth-aching sweetness. It’s a perfect ‘with your morning coffee’ type of cookie or a great after school snack. But if you really can’t have a cookie without chocolate then feel free to throw in a handful or two of chocolate chips. The Spelt and Emmer Flours are easily interchangeable so if you don’t have Emmer Flour then use either our Fine Grind or Sprouted Spelt flour. Don’t have All Purpose Spelt Flour then you can use regular All Purpose Flour or just go for full on 100% whole grain and use more of the Emmer Flour and or Spelt Fine Grind (or Sprouted Spelt). This may alter the texture slightly but the taste will still be there. Enjoy! ~J

  • 2 tbsp Anita’s Organic Flaxmeal
  • 5 tbsp water
  • 1 3/4 cups Anita’s Organic Spelt Flakes
  • 1/3 cup Anita’s Organic Emmer Flour
  • 1/2 cup Anita’s Organic All Purpose White Spelt Flour
  • 1/4 cup Anita’s Organic Brown or Coconut Sugar
  • 1/4 cup Anita’s Organic Cane Sugar
  • 1 tsp baking soda
  • 1/2 tsp vanilla powder (or 1 tsp extract or seeds scraped from 1 whole vanilla bean)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup cashews, chopped
  • 1/4 cup brazil nuts, chopped
  • 1/4 cup cranberries
  • 1/4 cup currant raisins
  • 2 tbsp hemp seed
  • 1/2 cup organic coconut oil, melted
  • 3 tbsp maple syrup


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


  • 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)


  • 479 ml Organic Pumpkin Puree
  • 2/3 cup Evaporated Milk
  • 3 eggs
  • ¾ cup of sugar
  • 1 ¼ tsp organic cinnamon




  • 1/2 cup milk or soy milk
  • 1/2 cup water
  • 1/4 cup butter, room temperature or coconut oil
  • 1 large egg, room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 Anita’s Organic unbleached white flour
  • 2 1/4 teaspoons active dry yeast


  • 4 cups diced apples cored
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable or corn oil
  • 2 teaspoons vanilla extract
  • 2 cups Anita’s Organic whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 1 cup Thompson raisins
  • 1 cup coarsely chopped walnuts
  • Preheat oven to 325 degrees. Line 16 muffin
  • cups with grease or paper liners

In a large bowl mix the apples and sugar and set aside. In another bowl place the eggs, oil and vanilla and whisk till combined. In separate bowl mix flour, baking soda, cinnamon and salt and whisk till ingredients are evenly distributed. Stir the egg mixture into the apples/ sugar combination and mix thoroughly. Sprinkle the flour mixture over and mix well. Add the raisins and walnuts and mix until evenly distributed. Scoop batter evenly into muffin tins and bake for 25 minutes or until toothpick or knife comes out clean.


TRecip by Marcohis beautiful orange colored bread with its green speaks of herbs is one of our most favorite breads here at the Pastry Training Centre of Vancouver.

Our students learn how to make this moist and very flavorful bread during Artisan Bread Baking Course 1. Important is not to add all the goodies (carrots, onions, herbs etc.) at the beginning as the gluten has to be developed first with the flour, water, yeast, salt and sugar. This is easier said then done as lots of the moisture comes from the carrots and the dough will start off been very, very dry and only once the mentioned goodies are added to it the dough comes together to a smooth and velvety dough – so don’t panic, so long everything is scaled out correctly it will work out!


  • 1 Cup + 2 Tbsp Water (room temperature)
  • 2 Tbsp Olive Oil
  • 2 tsp Sugar
  • 2 tsp Sea Salt
  • 3-1/3 Cup Anita’s Organic Unbleached White Flour
  • 2 tsp Yeast, Active Dry (Bread Machine Yeast)

Add all the ingredients to bread machine baking pan in the order listed above, and process on the basic bread cycle according to the manufacturer’s directions.

Let loaf cool for 15 minutes before slicing.

Yield: 1 ½ lb. loaf


  • 1 ½ C + 2 Tbsp Water (warm)
  • 2 Tbsp Vegetable Oil or Melted Butter
  • 1 Tbsp Molasses
  • 1 – ½ tsp Sea Salt
  • 2 Tbsp Sugar
  • 2 Tbsp Vital Wheat Gluten
  • 3 ¾ C Anita’s Organic White Whole Wheat Flour, Organic
  • 3 tsp Yeast, Active Dry


"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