Raw Mini Mango Cheesecakes
What’s better than a cheesecake? A no bake, no fuss, non-dairy cheesecake that’s what. These little personal sizes cheesecakes can be made ahead and kept in the freezer until needed. Just bring out a few at a time and allow to defrost in the fridge overnight and you’ll be good to go.
The mango flavour is subtle and will depend on the potency of the mango, the riper the mango the better the flavour. Try adding some lime zest and switch the lemon juice for freshly squeezed lime juice and find yourself transported to an exotic beach far, far away. Enjoy!
Emmer (Farro) Cream Tea Scones with Chia Seed Jam
Summer is still with us but sadly our short berry season is coming to an end for another year. But never fear let's have one last hurrah to the humble strawberry and have a jolly old cream tea. Scones and strawberries are the epitome of many a summer soiree and are just about the most perfect combination. Here we have used our Emmer (Farro) Flour to give these scones a slightly nutty flavour and a little whole grain goodness. We sprinkled the tops with a little lavender sugar (food grade lavender buds mixed with sugar) but regular sugar or cinnamon sugar works well too. If you don’t have any Emmer Flour, then use some Spelt or Whole Wheat Pastry Flour instead. Skip the Chia Seed Jam if you already have your own preserves but save this recipe for another day as it’s so simple! Serve these scones with lashings of cream (coconut cream for us dairy-free peeps) but always remember its jam on first!
Lemon & Blueberry Coconut Slice
Raw and no-bake desserts are always a favorite here at Anita's. They are great for when you really don't want to turn on the oven. Usually, pretty simple, raw and no-bake desserts just require you to throw a few ingredients into a blender and watch the magic happen. The hardest part is waiting for things to set. This Lemon & Blueberry Coconut Slice is perfect for a hot summer day when you want a decadent but light dessert. Made with a combination of dried & fresh fruits, nuts and nut butters it is a perfect treat for your non-dairy, non-gluten friends. Switch out the almonds in the base for some sunflower seeds and you'll have a nut-free dessert as well. Beautiful.
Almond & Buckwheat Thumbprint Cookies
These bitesize morsels of goodness will not disappoint. Buckwheat has a delicious nutty flavor which marries really well with the almond flour. The cookies have a comforting nutty flavor and are soft and chewy to boot. If you use a nice tart jam such as raspberry or maybe even a nice lemon curd you will get a lovely, wholesome, sweet/tart cookie to enjoy.
Strawberry Lemon Swirl Cheesecake
Blissful summer days by the lake or the ocean need to be followed by a light, decadent dessert and a chilled glass of wine. Well, we think so anyway. This creamy, fruity, scrumptious dessert requires no baking just a little patience (as it has a few steps) and is best prepared ahead of time. Keep it in the freezer until you need it and then allow it to thaw in the fridge for about 4 to 6 hours. Once thawed keep it refrigerated. Enjoy as is or with a dollop of whipped coconut cream......and don't forget the wine :-)
GF Chocolate Cupcakes
Cupcakes may have fallen out of favor a little in recent years but we still love them! There’s nothing quite like your own personal, dainty little cake that can put a smile on our face and give you a warm hug to the belly. Decorate these with the frosting and toppings of your choice. It can be as simple as a drizzle of a quick chocolate ganache or some whipped cream (or coconut cream) and fresh berries. Or they can be decorated as elaborately and decadently as you like.
Gluten Free Berry Muffins
Summertime is the perfect time to make everything 'berry'. We are blessed with a plethora of local berries here in the Fraser Valley and it feels like no meal or snack is complete without their inclusion in some form. These muffins are bursting with berry goodness and are naturally gluten & egg free. They can also easily be adapted to be dairy free too if you just use non-dairy replacements to the milk & yogurt. A perfect Summertime breakfast treat – yum!
Apricot, Cacao & Coconut Granola (a.k.a. Baby Girl’s Granola)
Why 'Baby Girls Granola' you may ask? Quite simply the dreaded allergies. Most of us have someone in our lives who are plagued by food allergies and intolerances. This recipe is for those who have issues with nuts, dairy, and egg. It is also naturally gluten-free too. But don't be put off – there is no loss of taste and flavor, just pure deliciousness. But the best bit of all is it got Baby Girl's seal of approval – so that’s good enough for me!
Double Layer Lemon Raspberry Cheesecake
Our cookie mixes are very easy to use to make delicious pie crusts. Here we used our Oatmeal Currant Cookie mix to make the base for this (almost) raw cheesecake. As the base is cooked we can’t call it raw but we can call it simple. Simple and utterly delicious.
Chocolate Pie with Oatmeal Currant Cookie Crust
Now, this is a pretty simple dessert, made with just a few ingredients but utterly delicious. Think giant cookie with a rich chocolate pudding on the top. We have used our Oatmeal Currant Cookie Mix to make the crust but you can actually use any of our signature cookie mixes. The hardest part about this dessert is having the patience to wait for it to set! Serve as is or with a nice dollop of whipped coconut or dairy cream.
Raspberry Chocolate Chip Loaf
Summer time is raspberry time and what better way to utilize this delicate delicious fruit than by adding them to your baking. The pairing of the sweet-tart raspberries and rich chocolate is always a winning combination. Raspberries not in season – never fear – frozen ones will work just as well so you can enjoy this treat all year round.
Harvest Grain Bread
Our Harvest Grain Muesli is a great mixture of Barley Flakes, Wheat Flakes, Oat Flakes, Sunflower Seeds, Flax, Millet and Sesame Seeds. This delicious mix can be eaten just as is, sprinkled on top of oatmeal or yogurt, used to make granola, or added to your baking. Here we have added it to a simple bread recipe. This bread is perfect for sandwiches, toast and or dunked in your favorite soup.