My pantry

These are items I’ll be using the most:

Ingredients:

  • Coconut oil (unrefined, virgin, organic) – bought it in bulk and have LOTS of it left, even after selling it to a bunch of friends. Smells VERY coconut-y. I use it instead of butter.
  • Whole wheat pastry flour – softer than regular (stone ground) whole wheat flour and therefore better for making sweets
  • Sunflower seed oil (organic)- got it in bulk from a health food store. It’s a great alternative to GMO, light exposed canola oil because of its mild flavor.
  • Non-dairy milk – My favorite is Trader Joe’s unsweetened vanilla almond milk (the one in the fridge, NOT in the aisle), but I will also use SoDelicious or Trader Joe’s coconut milk (unsweetened, refrigerated).
  • Trader Joe’s cocoa powder – REALLY wish it was fair trade. :/
  • Trader Joe’s Pound Plus 72% dark chocolate – also wish it was fair trade. I use this for baking chips because I can control the size.
  • Whole wheat flour – I have stone ground, some that I ground myself using a friend’s Vita-Mix and Spelt flour (a different kind of wheat flour)
  • Whole wheat bread flour  – I’ve used it with great results when I made my breads. I don’t know how it’s made or who makes it, since I’ve never found it commercially. I get it in bulk from health food stores.
  • Gluten-free flours – I use a variety, but mostly sorghum and rice (both of which can be found in Indian stores, but which may not be CERTIFIED gluten-free because they are made in facilities that process wheat).
  • Phyllo dough-it’s so versatile and was made for the oven. I buy Fillo Factory’s organic, organic whole wheat or spelt when I can (I can only find them in certain stores).
  • Organic sugar – yes, sugar is sugar and isn’t really good for us. And, for me, I’d rather have sugar that comes as natural as possible, without pesticides or refined to “whiteness”. After all, cane juice isn’t clear or white!
  • Molasses – Brown sugar is just sugar with molasses. So, instead of buying brown sugar (which always clumps up on me), I use a 3:1 ratio of sugar to molasses instead of brown sugar.

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