pantry

Staples in the Cook, Bake, Nibble pantry:

Fats and Oils
Extra-virgin olive oil
Extra-virgin coconut oil
Grass-fed ghee
Sesame Oil
Grapeseed oil

Vinegars and Condiments
Apple cider vinegar
Balsamic vinegar
Brown rice vinegar
Dijon mustard

Nuts and Seeds
Almonds
Cashews
Walnuts
Pecans
Macadamia Nuts
Brazil Nuts
Sunflower seeds
Pumpkin seeds
Sesame seeds
Flax seeds
Chia seeds

Canned Goods
Canned beans: I liked the Eden Organic variety.
BPA=free and no salt added!
Coconut Milk: I always use full-fat.
Organic diced tomatoes
Organic tomato paste
Organic Tahini
Pumpkin puree
Unsweetened applesauce

Dried Items
Beans and Lentils: Black beans, White beans, Chickpeas, Azuki beans, Pinto Beans and Red/Green lentils are always on hand.

Grains:
Brown rice- short and long grain
Millet
Quinoa
Buckwheat

Noodles:
Brown rice spaghetti
Quinoa pasta
100% buckwheat soba noodles
Rice noodles

Dried fruit:
Medjool dates
Raisins
Golden Raisins
Dried cherries
Dried apricots
Dried cranberries (fruit-juice sweetened)

Superfoods
Raw cacao/cacao nibs
Chia seeds
Spirulina
Maca powder

Baking Staples
Natural Sweeteners:
Raw honey
Maple syrup
Coconut sugar
Sucanat

Gluten-free flours:
Brown rice flour
Buckwheat flour
Sorghum flour
Quinoa Flour

Grain-free flours:
Blanched almond flour
Almond meal
Coconut flour
Hazelnut flour

Starches:
Arrowroot starch
Tapioca starch

Fats:
Coconut oil
Palm shortening
Organic butter (in the fridge)

Extras:
Shredded dried coconut
Semi-sweet and unsweetened chocolate
Cocoa powder
Baking powder
Baking soda
Xanthan/Guar gum