I get so many questions about how I stock my pantry!
I guess you could say there is a bit of system behind it, so I figured I’d share the approach I use to ensure I have ample supplies in my home for many a healthful baking adventure.
For a handy dandy take-along of the below info, you can download the letter-sized pdf here.
Okay, let’s get to it!
I purchase my grains from local farmers. If you don’t have access to this sort of thing, and there are no bulk stores near your home, you could try ordering grains online through Amazon, or if you’re in Canada, Upaya Naturals is a great source.
My pantry is stocked with:
Cooking your own pulses is always better (with a pressure cooker or soaked overnight + boiled). If that’s not an option, canned will have to do!
I generally stock up on:
Nuts + Seeds
I store my nuts and seeds in 1L mason jars in the fridge to prevent them from going rancid.
The nuts and seeds I always have on hand include:
Pumpkin [pepita] seeds
This is by far my favorite section in our pantry. I keep all of my dried fruit hidden away in dark plastic containers in the corner of the pantry. Why? Because Kevin hates dried fruit, so much so that he doesn’t even like looking at it. Some people are afraid of spiders, others, dried fruit. Go figure.
My all-time favorite dried fruits you’ll find in my pantry:
Condiments & baking supplies
This varies greatly on what your diet consists of. For me, I try to use the cleanest, most wholesome ingredients I can get.
I attempt to stick to a set list of baking items to make it easier for you guys to make my recipes. Nothing’s worse than having to go out and get a new product with each recipe you want to try!
I also have a set list of 4 favorite flours that I rotate to avoid sensitivities from popping up.
My favorites are:
Apple cider vinegar
Unrefined extra virgin coconut oil
Flax oil (keep in the fridge)
Extra virgin olive oil
Gluten-free flours: almond, coconut, sorghum, and chickpea
Non-dairy milks like hemp, rice, soy, coconut and almond
White powdered stevia
Ground stevia leaf
Vanilla extract or bean powder
Bouillon cubes [chicken, beef, vegetable, onion, whatever your preference. I like vegetable the best because it’s the most versatile!]
Because we all need a little treat once in awhile!
We keep the following snacky things on hand all the times:
Mary’s Crackers (use as croutons on salad)
BBQ and Original Baked Kettle Chips
Perky’s Crunchy Flax cereal
Roasted, salted pistachio nuts
Use air-tight containers to store all of your foods in your pantry. It will keep things tidy and prevent foods from going stale. Also, it’s easy to see when something is running out. A couple of products I like to use to store my products are mason jars, pyrex, and crate & barrel containers.
Pick up 1 new spice every time you’re at the grocery store. That way you’re not spending loads of money on a whole collection, but picking away at it. My absolute essentials are: cinnamon, nutmeg, dill, oregano, and basil.
Store spices in air-tight containers too!
Keep a grocery list on the fridge. When you run out of a pantry item, write it down and pick it up next time you’re at the store.
Keep your pantry organized. Separate your foods into sections like baking supplies [flours, sugars, etc], pastas + grains, canned foods [this section should be small!], snacks [dried fruits + crackers], condiments. By keeping your items together it will be much easier to find things and you’ll actually be more willing to spend time in your kitchen!
Store chia, hemp, or flax in the pantry. Keep them in the fridge.
Think you need a fully stocked pantry right away! Pick away at it. Start with 1 grain, 1 pulse, 1-2 nuts and seeds, a couple of condiments, and work your way to a larger collection.
What essentials do you have in your pantry?Did you find this guide helpful?