Top 10 Pantry Items

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Since we have gone GAPS/PALEO there are a few necessities that I rely on when I am cooking. I have collaborated the ‘TOP 10 PANTRY ITEMS’ list! (in no specific order).

1. HONEY

Fortunately we have a hive in our backyard, so this does make the consumption of honey a lot easier. I use honey as a sweetener in baking, smoothies and if I make a granola for breakfast. This defiantly does save a huge expense for us and the other benefit is that its raw.

2. COCONUT OIL

Coconut oil has been increasingly popular over the past 5 years. Coconut oil has been an excellent alternative to other plant oils such as canola and sunflower oils in cooking. Coconut oil contains lauric and caprylic acid that contain anti-microbial and anti viral properties.

3. DESSICATED COCONUT

This one is actually kept in the fridge so the pantry moths don’t get to it before I do! Desiccated coconut is brilliant for making coconut milk and┬ácoconut butter. It’s so versatile! and because of its versatility, I would be lost without it!

4. NUTS/SEEDS

Nuts are a wonderful source of protein and fats and are used as an alternative to wheat flour. I commonly use almond, pecan and cashew flour in my baking and use walnuts in my salads. Seeds come in handy when school comes into play and I often use ‘sunflower meal’ as a flour alternative, but it does have a habit of making things turn green!

5. BICARB SODA

I use a gluten free bicarb soda with no additives. I use this commonly in baking to make things rise to the occasion!

6. CACAO

The chocolate alternative! Rich in antioxidants and magnesium, this superfood makes anything edible. I use this most in raw balls and cupcakes for school.

7. HIMALAYAN PINK SALT

With an abundance of minerals and not stripped of the good stuff, I do find I use a lot more salt in my cooking these days. A little sprinkle in meat stock and cooking can make vegetables shine!

8. OLIVE OIL

When I don’t have any animal fats on hand and I don’t want the taste of coconut oil – the next best thing is cold pressed olive oil.

9. COCONUT FLOUR

It has taken me awhile to be able to work confidently with coconut flour. it is such a dry flour, that I always made the mistake of not giving it enough moisture and being left with a dry grainy non edible thing! If coconut flour isn’t your thing, you should try adding cacao to it!

10. DRIED HERBS/SPICES

I mostly use these two when I am either marinating meat or making a soup. A lovely addition to any meal to give it that extra voomf!

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