I needed a whole new post dedicated to my baking cabinet since to me it is in a different category than the pantry. In the baking cabinet is where I store my flours, sweeteners, dried fruit, and other fun baking items. It makes me happy just to open this cabinet and imagine the possibilities!
- Flours: Unbleached bread flour, white whole wheat flour, whole spelt flour, chickpea flour, buckwheat flour, corn meal (these are the flours I use the most frequently, if you don’t use a lot of flour you should keep it in the freezer to keep it from going rancid – I have brown rice flour, almond meal, sorghum flour and coconut flour in my freezer currently)
- Sweeteners: Coconut sugar, powdered sugar, raw cane sugar, light brown sugar
- Arrowroot powder, baking powder, baking soda, cocoa powder, maca powder
- Large flake and shredded unsweetened coconut, coconut butter
- Raisins, dried cherries, chocolate chips, cacao nibs, homemade vanilla extract
Stock your baking cabinet with the things you like to bake with! Knowing that you already have the essentials there makes baking on a whim so much more realistic. If you have to go to the grocery store every time a treat craving strikes, you are much more likely to grab the prepackaged cookies in the bakery section of your grocery store than to make the effort after you get back home. I 100% live by Michael Pollan’s Food Rule “Eat all the junk food you want as long as you cook it yourself.” Realistically, how often are you going to bake chocolate chip cookies? I maybe make them once a month, if that. I don’t even think homemade treats should be labeled as “junk food” because most of the time, they aren’t junk at all, but the idea is what is relevant here. If you haven’t read “Food Rules” get yourself a copy now, it is a quick read that will change the way you think about eating forever.