Rice flour – after many pizza failures, this is the flour I got the best results with. I use it more in savoury recipes, for example pâte brisée, including crêpes
Sweet rice flour – it is lighter than rice flour due to its higer starch content. I like using it in baked goods that require a ligth texture, such as muffins, cupcakes and cookies. It’s also an excellent binder as it is made from glutinous rice.
Goji berries – you need to try this recipe. A favourite of mine. I eat the bars straight from the freezer.
Unsweetened shredded coconut – to sprinkle. On everything. (if you’re a coconut fan, of course)
Coconut sugar – I’ve recently discovered it and I’m hooked, I love that it almost tastes like brown sugar and that it’s got a low glycemic index.
Chia seeds – work great as an egg replacer and to add to your overnight oats. Rich in omega-3 fatty acids and antioxydants.
Pumpkin seeds – add crunch to your salads. I’ve recently incorporated them in raw bars and will continue
Quinoa flour – quinoa is one of the most protein-rich foods so I really enjoy cooking with it. I mostly use it for crackers but more and more often for cakes.
Sesame seeds – I make my own tahini and sprinkles them on salads as well
Rolled oats – I can only find this type of oats in France, I often ground them into a flour
Coconut flour – I really like everything coconut and the flour is no exception. But I find it hard to bake with it. Any tips?
Kasha – toasted buckwheat groats, they cook in no time (a couple of minutes) so they make a super quick breakfast when prepared as porridge. Buckwheat is rich in iron and contains the eight essential amino acids. A must if you’re vegan.
Green split peas – I like split peas because they’re so filling. My favourite way to prepare them is split pea puree.
Flax seeds – I don’t buy ground flaxseed as it is too expensive and goes rancid too quickly. Instead, I grind flaxseeds in a spice grinder whenever I need and always keep it in a airtight container in the fridge. I use ground flaxseed as an egg replacer and on toast with butter.
Amaranth – its earthy taste has won me over. It’s perfect for porridge.
Quinoa – Quinoa + veggies = go-to meal. It’s a bit like pasta really, except it’s more nutritious.
Buckwheat flour – my second favourite flour. It’s a bit heavy so you have to combine it with a lighter flour or a starch. An essential ingredient for traditional buckwheat crêpes.
Coconut oil – organic non-hydrogenated please, otherwide it freaks me out.
Beans – some of my favourites include kidney beans, azuki beans, fava beans and lima beans.
Chickpeas – chickpeas are so versatile. You can eat them cold or warm, include them in blondies, cookies. And make hummus! I think this is one of the food I eat the most, it’s so easy to make and so easy to eat! You will often find me with a bowl of paprika chickpeas in the morning.
Chickpea flour – I have only one word : socca. I could live off socca.
Arrowroot powder – a substitute for cornstarch
Millet flour – it took me a little while to get used to the taste of millet flour. Its nutty taste is perfect for sweet baked goods.
Almond flour – my all-time favourite flour. It adds moisture and it tastes like heaven.
Buckwheat flakes –
Almond butter – this one is blanched almond butter but I’m starting to be fed up with it. Back on the regular almond butter once the jar is finished.
Agave nectar – I use it to replace honey.
Millet – the « bird seed », and if the birds eat it, then I might as well do the same. It’s a good source of manganese and magnesium.
Spirulina powder – just because I like the taste. Weird, I know. To include in smoothies and sports bars.
Le Puy green lentils and red lentils – lentils of any kind are a good source of protein, add in purées or soups for extra nutrition.
Coconut water – my new sports drink of choice, along with rooibos
Buckwheat groats – although the name can be deceptive, buckwheat is not related to wheat and is a seed so it is gluten-free and grain-free!
Hemp flour – packed with protein, and has a balanced ratio of omega-3 and omega-6 fatty acids