Kamut Cranberry & Orange Scones

Kamut or Khorasan Wheat is a very ancient grain and can be traced back over 8000 years. This large grain produces a fine flour with a subtle nutty flavour and a texture not unlike delicate soft sand. Kamut can be used in all types of baking from bread to cookies, from pasta to pancakes. Try using some of our Kamut Flour in these cranberry and orange scones for a delicate, melt in the mouth treat.

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Beer Battered Ancient Grain French Toast

We love to re-purpose our mixes to make new and exciting recipes but sometimes simplicity is the best. Here we took our Ancient Grain Pancake Mix and used it to make a delicious beer batter for French Toast. A good tasting beer adds a delicious richness to the French Toast but you can sub it for sparkling water instead.

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Gluten Free Oatmeal Raisin Cookies

Oatmeal, raisin cookies are one of those comfort foods that invoke fond memories of childhood. Here we have used oat flour for some extra oaty goodness but also to keep them naturally gluten free too. They are fabulous just as they are but for those not willing to give up a chocolate fix, swap out half of the raisins for chocolate chips for the ultimate comforting cookie.

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Gluten Free Raisin Bran Muffins

Coffee and bran muffins what better way to start your day! Oh wait, these ones are not only dairy free but gluten free too. Oh yes – let's get this breakfast party started. Not too sweet with a hint of spice and a delicate crunch from the walnuts.

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Vanilla Berry Cake

This delicate vanilla cake has a definite hint of summer about it. It is light and airy and just waiting for you to fancy it up however you want. You can make it as simple or as elaborate as you like. For a simple cake just fill the cake with your favourite jam and dust the top with icing sugar. Or for a more elaborate cake any combination of jam, whipped cream/whipped coconut cream, vanilla frosting and fresh berries make for a delicious tea-time treat.

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Blackberry Crumb Cake

We are super excited to be launching a new product here at Anita's Organic - one that our customers have been asking for, for many years now. Available now in our Retail Store here in Chilliwack, is our first ever Certified Gluten Free All-Purpose Flour Blend. Our new blend is crafted in our brand new Certified Gluten Free facility. Both the blend and the facility have been a labour of love.

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Ancient Grain Chocolate Cake with Warm Chocolate Sauce

Sometimes you just need a warm, comforting dessert that hits the right spot and ticks all the boxes. This cake is very quick to make and you can have dessert on the table in 30 minutes. Use cold coffee or orange juice to intensify the chocolate flavour in the cake (oh, yes it does) and a little touch of booze in the chocolate sauce adds an extra level of richness to the warm chocolate sauce (omit if serving to children or DD's).

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Double Chocolate Sprouted Spelt Cookies

Double Chocolate Chip Cookies are a delicious favourite of many but they are 'choc' full (did you see what we did there?) of sugar, butter and eggs which make for a fabulous cookie but may not always be suitable for some. Here we have used our Sprouted Spelt Flour to give a nice whole grain texture and calmed down the sugar & fat a little. These cookies are a little more wholesome and heartier though definitely should still be considered an occasional treat.

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Lemon Cheesecake Bars with Blackberry Swirl

The seasons have definitely changed and this dish has a distinct feel of Spring about it. It is light, bright and fresh - just as we expect spring to be and a perfect dessert to bring to the table now that the temperatures are heating up a little. You can use any berry for the swirl but just make sure it is vibrant in colour and tangy so as to compliment the tart lemon flavour.

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Sprouted Spelt Cinnamon Maple Rolls

If you were told you could only ever eat one type of sweet treat ever again what would you choose? It would have to be something you could never get bored of and for many it would be the Cinnamon Roll. There is something quintessentially satisfying about these gooey, pillowy morsels of loveliness that nothing else quite gets close to. Not quite breakfast, nor are they a dessert but they are definitely a delight every time. Here we have only used Spelt Flour, keeping them ancient grain and if you make some slight alterations they can easily be dairy free too.

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Easter Cupcakes

Easter is fast approaching so it's time bring on the bunnies and chow down on chocolate. But before you do, save a little room for these Easter themed cupcakes. Loosely based on a traditional Simnel Cake these little delicacies are a delightful treat for any springtime gettogether. Marzipan can be a little hard to find sometimes, but if you are lucky enough to find a good store bought one, then it will save you a little time. If you can't find any, then have a go at making your own or if there is a nut allergy then skip the marzipan entirely and top these little beauties with a swirl of lemon frosting instead. Happy Easter!

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Fruity Chocolate Einkorn Cookies

You must know by now how much we love our Einkorn Flour. This super ancient grain is delicious, versatile and very good for you too. As it is a relatively soft grain it is very easy to use in recipes that call for a lighter result such as cookies, muffins, pancakes and quick breads but also makes great yeasted bread as well. These cookies are made with 100% Einkorn Flour and are just fabulous, but if you want to mix in a little All-Purpose White Spelt (to keep them ancient grain) or regular All-Purpose White - then feel free!
 

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