Cereals and legumes
Quinoa - it does not contain gluten and cooks in 5 minutes, so it is indispensable when you need to quickly prepare lunch or dinner - curry or quinoa pie. Red lentils are a great base for quick hummus. Green and black lentils are germinated and stored in the freezer - it makes delicious pancakes and salads. Oatmeal is useful not only for cereal. You can grind them into flour and make cookies and granola. With buckwheat, they cook a delicious Russian Majadera dish, and from the adzuki bean curry with peanut butter.
Pasta
Spelted (it has less gluten than in wheat, and it is not subjected to intensive industrial processing).
Oils and refills
Olive oil - for salads and frying. Coconut (liquid) butter - for baking (by the way, it gives the dough the necessary density and texture). Tahini (sesame paste) - for sandwiches, desserts, as a salad dressing and pasta.
Almond oil
A good thickener for soups, fruit puree for the child, any desserts. Attention, life hacking: if you urgently need almond milk for dough, just whisk 1 tsp. almond oil and 6 fl. oz. water in a blender.
Hazelnut oil
Adds the taste of "Nutella" to the desserts, but without sugar.
6 Peanut butter.
It goes well with Asian sauces, soups (for example, peanut) and dough for biscuits.
Apple sauce
Replaces eggs in baking and, by the way, part of the liquid butter in recipes can also be replaced by apple sauce.
- Canned tomatoes. Strengthen the taste of any dish with tomatoes and indispensable for pizza.
Natural sweeteners
100% maple syrup - unlike the date syrup, it does not give the dishes a pronounced flavor and does not change their color. At the same time, it is important to understand that it is still sugar and use it carefully.
Flour
The favorite for baking is spelled flour, it has a minimum of gluten, so it is easier for the stomach to digest it, plus it is tasty and undergoes minimal industrial processing. Tapioca flour is actually starch, good as a thickener for dough. Almond flour is ideal for cookies, crumbs, and pies. Chickpea flour and red lentil flour is also a thickener for pancakes, omelets, stuffed peppers.
Soymilk
Best replaces milk in coffee and baking.
Vanilla extract
It gives a wonderful taste to cakes, desserts, ice cream. It is important to buy an extract with natural vanilla, and not an artificial flavoring.
Apple cider vinegar
Together with baking soda, it perfectly loosens the dough for muffins and pies.
Soy sauce and tamari (gluten-free soy sauce)
For vegetable dishes, it goes well with peanut butter and rice.
Coconut oil (solid)
Unlike a liquid, it does not give the dishes a coconut flavor, so you can safely use in any recipe with butter.
Curry paste
Adds spicy willow to vegetable stews and curry.
Nutritional Yeast
They improve the taste of cheeses, curry, risotto, vegetable dishes and savory pies, and crumbs.
In freezer
Nuts (yes, they keep the quality in the freezer for the longest!)
Cashew - the basis for various cheeses, pies, ice cream. Blanched almonds for cheesecakes. Plain almonds, walnuts, and pecans are for salads.
Sprouts of cereals and legumes
It is convenient to sprout a lot at once (you can do it once every 2 weeks), and store leftovers in the fridge, add to salads.
Ready muffins and curry
The same thing - it is convenient to do a little more and store the stock in the freezer so that you can always have a light pastry at hand and have curry for lunch.