Breakfast Boost Morning Glory Loaf

Which is better Banana Bread or Carrot Cake? Can't decide well how about combining the two, to make this delicious Breakfast Boost Morning Glory Loaf. Made from our Sprouted Spelt Flour and studded with a mixture of nuts, seeds and chocolate chips from our Nut & Seed Breakfast Boost. Tender but hearty, this is a perfect way to start your day or save it to have with your mid-morning cuppa.

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Breakfast Boost Energy Balls

Energy bars and balls are always very handy to have when you are on the go. Great for kid's lunch boxes, perfect as an after-gym snack or to take with you on a hike. Or even as an afternoon pickup when that mid afternoon slump hits. With these energy balls we have used our Chia & Hemp Breakfast Boost which add essential nutrients such as omegas 3 & 6, protein and fibre.

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Wheat Berry Parfait with Blueberry Compote

If you are looking for something a little different for breakfast then why not try this Wheat Berry Parfait. Serve it in a fancy glass for a touch of elegance or throw it in a mason jar to take it on the go. You can use any kind of cooked grain you like and the yogurt can easily be switched to dairy if required.

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Ginger Cookies

Gingerbread cookies are always a winner at Anita's.

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Old Fashioned Gingerbread Cake

Gingerbread Cookies are always a winner but what about a Gingerbread Cake? This cake is rich, moist and packed full of gingery goodness. Enjoy warm from the oven with a dollop of vanilla ice cream.

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Mince Pies

Mince Pies (Tarts) were traditionally made with a mixture of meat, dried fruit, suet and spices at Christmas time. Thankfully that tradition has long passed into legend and what remains are the mince pies we have today. Similar to a butter tart but packed to the rafters with dried fruit, apples, zesty orange and lemons and warm winter spices. All wrapped up in a buttery pastry. Serve warm with cream or ice cream, or traditional ‘brandy butter’.

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Christmas Cake

Love it or loathe it, the Christmas Cake has long been steeped in not only alcohol but tradition as well. With English origins it is now eaten all over the world with many variations. Here we have opted for a traditional offering, only making it egg and dairy free for those in need of these adaptations.

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Apple & Pear Cake with Cinnamon Frosting

This delicious Apple Pear Cake is made with one of our favourite flours – Spelt. It pairs extremely well with the Cinnamon Cream Cheese Frosting. Or the cake can also be eaten as is, warm from the oven with some whipped cream or vanilla bean ice cream.

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Sprouted Cranberry Walnut Scones

If you are looking for a delightful baked treat to accompany your morning cuppa this scone is just the ticket. Not too sweet and dotted with tart, fresh cranberries it’s a perfect little mid-morning ‘pick me up’. Made with our Sprouted Spelt Flour and with a hint of cinnamon and dash of orange zest. Simply lovely.

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Savoury Sprouted Spelt Biscuits

Winter makes us crave for warm; hearty soul food, especially dishes like soups; stews and chili’s. Here in North America the go to accompaniment for these dishes is usually freshly made warm bread or biscuits. Here is a fabulous recipe for Sprouted Spelt Savoury Biscuits that are just about perfect to eat with any bowl of winter goodness.

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Einkorn & Spelt Raisin Scones

There is nothing quite like a warm, fresh from the oven scone. Be it sweet or savoury you just can't beat that comforting taste and texture a scone provides.

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Ancient Grain Apricot Walnut Scones

Apricot and Walnut Scones made with a mixture of our Spelt, Kamut and Einkorn Flours. A perfect treat for breakfast, coffee time, afternoon tea or even dessert.

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