Pantry Staples
Welcome to the healthy Pantry Staples page! Here is an in-depth look of the foods and ingredients I keep in my pantry, fridge, and freezer to live a healthy lifestyle and bake delicious sweet treats! Just a one stop shop for all my favorite products.
Because I buy high-quality ingredients, I find it most cost-effective to purchase the majority of my ingredients online and in bulk. 90% of the time, it is cheaper to buy things online rather than grocery stores because physical stores have to raise their prices to pay for their overhead costs (rent, employees, cashiers, etc.).
My favorite sites and stores to shop at include Amazon.com, ThriveMarket.com, Costco, Target, and Whole Foods.
Let’s get started!
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Fruits & Veggies
Fresh Fruits and Veggies:
- Apples, Avocados, Bananas, Beets, Blueberries, Carrots, Cherries, Grapefruit, Kiwis, Lemons, Oranges, Pineapple, Raspberries, Spinach, Strawberries
Canned Goods:
- Unsweetened Applesauce
- Sliced Peaches (in 100% juice)
- Halved Pears (in 100% juice)
- Pineapple Rings (in 100% juice)
- 100% Pure Pumpkin Puree
- 100% Fruit Spreads (in Blueberry, Raspberry, and Strawberry)
Dried: (make sure all your dried fruits have no sugar or preservatives added!)
- Blueberries, Raisins, Figs, Dates
Flours, Grains, & Other Baking Essentials
Nut Flours:
- Almond Flour, Almond Meal
Grains/Flours:
- Brown Rice Flour, Buckwheat Flour, Oat Flour and Old Fashioned Rolled Oats, Sweet White Sorghum Flour, Quinoa Flour, Quinoa Flakes, Whole Wheat Flour, Whole Wheat Pastry Flour
Low-Carb Flours:
Baking Essentials:
- Crispy Brown Rice Cereal
- Arrowroot Starch, Corn Starch
- Active-Dry Yeast
- Baking Soda, Double-Acting Baking Powder
- Xanthan Gum
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Nuts & Nut Butters
Seeds & Seed Butters
Nuts and Nut Butters:
- Almonds, Natural Almond Butter, Cashews, Shredded Coconut, Reduced-Fat Unsweetened Shredded Coconut, Unsweetened Shredded Coconut, Raw Coconut Butter, Hazelnuts, Macadamia Nuts, Peanuts, Natural Peanut Butter, Pecans, Pistachios, Walnuts
Seeds and Seed Butters:
- Chia Seeds, Ground Flaxseed Meal
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Protein Powders
- Brown Rice Protein Powder (in Vanilla/Chocolate)
- Unflavored Soy Protein Powder
- Egg White Protein Powder (in Vanilla/Chocolate)
- Whey Protein Powder (in Unflavored, Vanilla/Chocolate)
- Unflavored Casein Protein Powder
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Natural Sweeteners
Liquid Sweeteners:
- Agave Nectar, Brown Rice Syrup, Honey, Pure Maple Syrup
- Homemade Caramel Sauce
- Date Syrup, Date Caramel Sauce
- Liquid Stevia Extract (in Plain, Vanilla Creme-Flavored, English Toffee-Flavored, Coconut-Flavored)
- Molasses
- Food-Grade Vegetable Glycerine
Dry Sweeteners:
- Coconut Sugar
- Date Sugar
- Erythritol (in Granulated, Powdered)
- Pure Maple Sugar
- Sucanat
- Packeted Natural Sweeteners: Truvia (and Truvia Spoonable), Organic Stevia
- Homemade Vanilla Sugar, Homemade Brown Sugar
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Chocolate
- Unsweetened Dutch Processed Cocoa Powder, Unsweetened Natural Cocoa Powder
- Mini Dark Chocolate Chips, No-Sugar-Added Chocolate Chips
- Milk Chocolate, No-Sugar-Added Milk Chocolate, No-Sugar-Added Dark Chocolate
- Dark Chocolate (60% Cacao, 70% Cacao, 85% Cacao, 100% Cacao)
- Raw Cacao Butter, Raw Cacao Paste
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Extracts & Flavorings
Vanilla:
Extracts/Flavors:
- Almond Flavor, Almond Extract
- Fruit Flavor Set (Banana, Blueberry, Cherry, Mango, Raspberry, Strawberry)
- Natural Butter Flavor
- Natural Butterscotch Flavor
- Natural Caramel Flavor
- Chocolate Extract
- Coconut Flavor
- Hazelnut Extract
- Lemon Flavor
- Natural Maple Flavor
- Mint Extract, Peppermint Extract
- Orange Flavor
Spices and Seasonings:
- Apple Pie Spice, Pumpkin Pie Spice
- Ground Cinnamon, Cloves, Ginger, Nutmeg, Turmeric
- Instant Coffee, Green Tea
- Matcha Green Tea Powder
- Kosher Salt, Pink Himalayan Salt, Flaked Sea Salt
- Psyllium Husk Powder
- Unflavored Gelatin, Agar Agar Powder
- Natural Food Coloring
- Natural Rainbow Sprinkles
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In the Fridge
- Eggs
- Tofu
- Plain Non-Fat Greek Yogurt
- Fat-Free/Low-Fat Cottage Cheese
- Neufchâtel Cream Cheese (⅓ less fat Cream Cheese)
Milk and Nondairy Milks:
- Unsweetened Vanilla Almond Milk
- Unsweetened Vanilla Soy Milk
- Skim/2%/Whole Milk
- Half and Half
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Pantry Shelves
Milk and Nondairy Milks:
- Canned Light Coconut Milk, Full Fat Coconut Milk
- Dried Nonfat Milk
- Evaporated Fat Free Milk
Canned Beans:
- Black Beans, Garbanzo Beans, Cannellini Beans, Kidney Beans
Oils and Vinegars:
- Grapeseed Oil, Coconut Oil
- Apple Cider Vinegar, White Vinegar
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Tools, Appliances, & Utensils
- Kitchen Scale: I use a kitchen scale in ALL of my recipes to ensure the same final product each and every time! I highly suggest getting a scale of your own.
- Electric Stand Mixer: A quintessential kitchen tool! My stand mixer mixes cookie doughs and cake batters, whips frostings and meringues, and can even churn ice cream and juice fruits/vegetables.
- High-Speed Blender: I have a Vitamix and NutriBullet.
- Food Processor: I have a large food processor and mini food processor for different jobs.
- Hand Blender: I use KitchenAid Pro Line Cordless.
- Ice Cream Maker: I use the KitchenAid stand mixer attachment (I used to have a Cuisinart but it died). I also have a Dessert Bullet (coolest invention ever)!
- Waffle Maker
: If you love waffles (who doesn’t?), you need a waffle maker of course!
- Cooking Spray: Much better than slathering a stick of butter all over a pan! Avoid brands that contain hydrogenated oils (also note that cooking sprays contain soy. If sensitive to soy, use Misto Spray cans)
- Oven Gloves: Don’t make my mistake of taking your baked good out of a 400 degree oven with rolled up paper napkins. I may have dropped a napkin onto the oven coils and a fire also may have started. Thank God no one was around because I looked like an idiot sticking my hand straight into the oven to grab it and throwing it on the ground to stomp on it. Yes, I was an amateur baker once…
- Molds: Peanut Butter Cup Mold, Chocolate Kiss Mold, Chocolate Bar Mold
- Measuring Cups, Measuring Spoons
- Mixing Bowls (small, medium, large)
- Silicone Spatulas, Wire Whisks
- Fine Mesh Sieve
- Cheesecloth
- Pastry Roller
- Pastry Brush
- Ice Cream Scooper
- Cookie Cutters
- Piping Bag + Tips
- Offset Spatula
- Can Opener
- Foil, Wax Paper, Plastic Wrap, Silicone Baking Mats, Parchment Paper, Parchment Paper Circles, Cupcake Liners and Silicone Cupcake Molds
- Candy Thermometer, Oven Thermometer
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Bakeware
- Mini Loaf Pans
- 8×5″ and 9×6″ Loaf Pans
- Standard Cupcake Tin
- 6″, 8″, and 9″ Cake Pans
- 6″, 8″, and 9″ Springform Pans
- Angel Food Cake Pan
- Bundt Cake Pan
- Donut Pan
- 8×8″ and 9×9″ Brownie Pans
- 9×13″ Rectangle Pan
- Cookie Sheets and Jelly Roll Pans
- Wire Cooling Racks
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What you will NEVER find in my home:
- Artificial sweeteners (Splenda, Sweet n’ Low, Equal, etc.)
- Refined sugars (white granulated sugar, brown sugar, high-fructose corn syrup, etc.) and excess added sugars
- Margarine, hydrogenated shortening, and any product containing trans fats and partially hydrogenated oils
^^ Gross, right?!?
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Hope you enjoyed this comprehensive list of my pantry staples! This list has got everything I use, love using, and recommend using 🙂
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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Girl! I totally made a presentation about trans fats for my english class Junior Year of high school. 😛 On the same page or what?!
Ok I like the idea but being a practical college student myself with no crawl space or kitchen and very little money this list is a bit daunting. Especially since I live in a city where everything is more expensive. Is there anyway to work around such high costs for health. Also I have a weakness for gelato is that a no no?
Blake, It’s true, this list runs a little long. I originally made this while I was in school but have been adding a few things here and there ever since… so technically ALL of the foods listed weren’t in my dormroom (or under my bed lol). I too, struggle with buying healthier foods because they cost a little more… I discovered Amazon (it’s cheaper, comes in bulk, and you get free shipping as a student!) and catch all the deals I can from the grocery store. Sometimes eating healthier (which doesn’t necessarily mean organic) can cost about the same as a junky diet. If you cut out the cookies–or gelato ;)–you save money! Don’t worry, I have a major weakness for gelato too, just point that appetite in the right direction. Put Greek yogurt in the freezer for a few hours until it’s thicker and add some 100% fruit jam, or blend a little firm tofu with frozen strawberries and add honey or stevia to taste. It’s really good despite how it sounds. Hope I helped! -Jess
Oh thank goodness I can compromise with that recipe. I never thought about amazon, thank you!
I really like your food containers (for flour, oats, etc). Where did you get them? I’ve been trying to find something like that!
Anonymous, Thanks! I got them at the Container Store (aka, the best store ever!) Beware if you go to their website though, I was on there for hours looking at all their goodies! 🙂
-Jess
What do you recommend eating when it comes to meat?
Anonymous,
Fish beats the land animals in my opinion, although variety is always good. I would recommend salmon and chunk lite tuna and meats containing low amounts of fat and cholesterol, like chicken and turkey breast (not the thigh/dark meat). A steak every once in a while is fine unless you have heart problems or high cholesterol.
Reading this has just inspired me to a bit more healthier. Last year, I was better at eating healthier than this year, as my body has been saying ‘it’s okay’ to eat those kind of foods, though I can honestly live without them!
What kind of protein powder do you use? I can’t eat gluten or chocolate, do you have anything that you would recommend for me (i’m also watching my weight)
Maya,
I use Jay Robb’s vanilla whey protein powder (which is gluten free, sugar free, etc): http://www.amazon.com/Jay-Robb-Enterprises-Vanilla-powder/dp/B0001OP0XW/ref=sr_1_1?ie=UTF8&qid=1333286566&sr=8-1 You can also try Optimum Nutrition protein powder (the link says chocolate, but there are 18 flavors you can choose from!): http://www.amazon.com/Optimum-Nutrition-Standard-Double-Chocolate/dp/B000QSNYGI/ref=sr_1_1?ie=UTF8&qid=1333286922&sr=8-1 or Optimum Nutrition “naturals” (which contains no sucralose, but instead natural sugar): http://www.amazon.com/Optimum-Nutrition-Standard-Natural-Vanilla/dp/B000GIURM2/ref=sr_1_1?s=hpc&ie=UTF8&qid=1333287012&sr=1-1 Adding protein powder to other meals (like oatmeal, smoothies, etc) helps keep you fuller for longer as protein provides satiety. Whey protein has also shown to help decrease abdominal fat along with diet/exercise, where other protein powders like soy didn’t as much. Hopefully this helps!
-Jess
Hey, I’ve read a lot of controversial information about tofu and soy, and found that I don’t react well with it. Even though some people find it healthy, it isn’t for me. Is there a good substitute for tofu in your recipes? Oh, and I’m a new reader here who also happens to be a fitness-nutrtion junkie. ;)I’m turning 16 this month, and I’m planning on making your Matcha Almond Cake for my birthday, hopefully soy-free. Your creations look AMAZING by the way, and I’m looking forward to trying more recipes! 🙂
Anonymous-
Tofu and soy can be healthy in moderation for some people, but yes, many people have soy allergies (coincidentally, I just found out I’m allergic a couple weeks ago :/ ). A good substitute for tofu can be eggs, yogurt and flax “eggs.” To replace the tofu in the Matcha Almond Cake, you can try using 1) two whole eggs, 2) one whole egg and 2-3 more tbs of greek yogurt, 3) 2-3 more tbs of greek yogurt and one flax egg (1 tbs ground flaxseed + 2 tbs hot water, let sit until gel forms). Hopefully these work out!
-Jess
PS: Happy early birthday! Have a good one 🙂
Thanks so much for answering! 🙂 I never knew that the tofu was used as an egg replacement! Thanks lots!
Hey, I have a question about your protein powders…what brand do you use? I have never tried them before and don’t know where to start… LOVE your blog!
Hey Deb!
My first protein powder was Optimum Nutrition’s vanilla and chocolate: http://www.amazon.com/Optimum-Nutrition-Standard-Double-Chocolate/dp/B000QSNYGI/ref=sr_1_1?ie=UTF8&qid=1333914320&sr=8-1
I now use Jay Robb’s powders because they use stevia instead of fake sugars: http://www.amazon.com/Jay-Robb-Enterprises-Vanilla-Isolate/dp/B0001OP0RS/ref=sr_1_3?ie=UTF8&qid=1333914374&sr=8-3
Both are delicious, but I think the winner is Optimum Nutrition’s natural protein powder (it’s super creamy, sweet and satisfying!). I recommend this to try first: http://www.amazon.com/Optimum-Nutrition-Standard-Natural-Vanilla/dp/B000GIURM2/ref=sr_1_1?ie=UTF8&qid=1333914313&sr=8-1
Hope you like it!
-Jess
Great post! Where do you get your unsweetened dried fruit? I try to limit processed sugars and I can’t find it anywhere.
Anonymous-
Surprisingly enough, I get my dried fruit on campus (strange, right?). They just recently started selling Oskri brand. Otherwise I get it in bulk from the grocery store (a giant bag of raisins is about $4. That’s too bad they don’t sell anything around you (unsweetened cranberries were the hardest to find). Maybe check online at amazon.com:
Raisins: http://www.amazon.com/Made-Nature-Organic-Raisin-48-Ounce/dp/B004LWP5YE/ref=sr_1_5?ie=UTF8&qid=1335268733&sr=8-5
Cranberries: http://www.amazon.com/Oskri-Dried-Fruit-Cranberries-3-5-Ounce/dp/B005Q8BS4S/ref=sr_1_5?s=grocery&ie=UTF8&qid=1335268925&sr=1-5
Blueberries: http://www.amazon.com/Oskri-Dried-Fruit-Blueberries-3-53-Ounce/dp/B0035IHTEE/ref=sr_1_20?s=grocery&ie=UTF8&qid=1335268975&sr=1-20
Apricots: http://www.amazon.com/Good-Sense-Organic-Unsulfured-Apricots/dp/B001FA1I50/ref=sr_1_2?s=grocery&ie=UTF8&qid=1335269052&sr=1-2
Mango: http://www.amazon.com/Peeled-Snacks-much-ado-about-Mango-1-40-bags/dp/B00132RPN4/ref=sr
Trader Joe’s is great for dried fruit and nuts too. Wonderful blog, I just discovered it yesterday and I’m already obsessed! I’m trying to eat a low glycemic diet and I love dessert, so this is perfect. Thanks for the information and inspiration.
I love the idea of this blog; it fits perfectly with the way I like to cook and eat. Question: can you point me to info on stevia, and its safety and nutritional value? I actually bought some, but it has a chemical taste to me, and so I haven’t used it much. Do you have any info or advice? Also: I don’t eat dairy (whey), and I’m reluctant to buy expensive protein powder blends. For my smoothies, I make a protein powder from soy powder, hemp powder, and ground flax. Do you think that would work to replace the protein powders you use? Thanks!
I’m sorry the stevia you bought had a bad taste, what brand was it? I really like SweetLeaf (http://www.amazon.com/SweetLeaf-SteviaClear-Liquid-4-Ounce-Bottles/dp/B001E5E3JY/ref=pd_ybh_3) and NuNaturals’ alcohol-free stevia (http://www.amazon.com/NuNaturals-Nustevia-Alcohol-Stevia-2-Ounce/dp/B0019LTH3U/ref=sr_1_1?s=grocery&ie=UTF8&qid=1342355087&sr=1-1&keywords=nunaturals+stevia)
It’s always best to use stevia in combination with another sweetener to avoid any aftertaste (I think it tastes the best with erythritol). Here are a couple links on stevia:
1) http://www.webmd.com/vitamins-supplements/ingredientmono-682-STEVIA.aspx?activeIngredientId=682&activeIngredientName=STEVIA
2) http://www.mayoclinic.com/health/artificial-sweeteners/MY00073/NSECTIONGROUP=2
The best thing to do with these sweeteners–even though they’re natural–is to use them in moderation… just like other foods, supplements, exercise, etc.
As for the protein powder, I find that soy/hemp/flax absorb a lot of liquid due to the fiber content, so if you use that mix make sure to keep an eye on the moisture level… most likely you will need to use more. I wouldn’t recommend using that mix in the baked goods, but in the no-bake items it should work. I would test it out first in the Peanut Butter Protein Balls recipe, since it’s a small recipe and takes 5 minutes to prepare. Hope that mix works out, it sounds really nutritious! 🙂
Hey, Your recipes look great, I was just wondering where you got 100% fruit spreads. I’ve looked everywhere, but the first ingredient is always sugar!
I get them from the grocery store (like Stop & Shop, Whole Foods or Safeway).
I buy St. Dalfour brand (http://www.amazon.com/St-Dalfour-Natural-Spread-Strawberry/dp/B0005ZWP6M/ref=sr_1_8?s=grocery&ie=UTF8&qid=1344261123&sr=1-8&keywords=st+dalfour)
… and Bionaturae (http://www.tropicaltraditions.com/organic_fruit_spreads.htm)
Hey!!! I have a question… why don’t you have Splenda, is it really bad??
Splenda is a manmade sweetener which is processed with chemicals and mixed with starches. It is GRAS (generally recognized as safe) so a healthy body can tolerate small amounts of it. However, if you are like me and put 8-10 packets worth of sweetener into a venti coffee (insanity, I know) then Splenda probably isn’t our best bet! 1 or 2 packets every now and then will most likely not hurt, but when compared to stevia/erythritol/unrefined sweeteners, I really don’t see the need (or wanting) to use Splenda.
Here are some helpful links you may want to check out:
http://www.splendaexposed.com/articles/2005/11/the_hidden_chem.html
http://www.webmd.com/diet/news/20050216/dietitians-say-splenda-not-same-as-sugar?page=2
http://www.webmd.com/food-recipes/news/20050216/sweetener-in-the-spotlight-is-splenda-safe
Hi Jessica,
After recently making the miraculous discovery of your heavenly blog, I’ve been hooked on it day after day. It’s so amazing. The photos are mouthwatering, the posts are entertaining to read, and the layout is very pretty. What I really want to do is MAKE YOUR RECIPES! BUT I can’t seem to find things like quinoa flour, brown rice flour, butter extract etc. In Taiwan (where I live) :'( I’ve already dragged my mom back and forth between numerous stores and markets, but no good :[. Being a high school freshman, I can’t really afford shipping fee if I were to shop on Amazon either. So sad. So so so sad. Can you help me? A suggestion, maybe? so desperate, I am.
-Renee
Hi Renee,
I’m so sorry you are having trouble finding these ingredients. Unfortunately, products vary from country to country. My suggestion would be to shop at online stores, order items in bulk (a larger amount usually comes cheaper), and order in one large order to avoid excessive shipping costs. I don’t know much about shipping costs for other countries, but for me, these are my favorite online shopping websites right now:
amazon.com
iherb.com
nuts.com
You can also google how to make certain ingredients at home, such as quinoa flour and brown rice flour. Butter extract is not a necessity, however if you want that traditional butter taste like typical unhealthy baked goods, I think it is definitely worth searching for. Also, you can try meeting with grocery store owners near you to start selling certain products. I know my sister filled out a form at Whole Foods to start selling Amande yogurt and some other foods and they did. Anyways, I hope you find the perfect solution!
Thank you for replying so *very* considerately! I’ll be embarking on my journey to healthy baking!
Hi Jessica,
I really enjoy your blog. I’m pretty aware about healthy eating and fitness so this place is beyond awesome for me. I find many of your recipes contain xanthan gum which is very hard for me to find in my area. Do you think I can omit it or substitute with other ingredients?
Hi Nicci, depending on the recipe you might be able to omit it. For example, my Lemony Peach Blondies could probably survive without it, but in cookies or cupcakes, I would recommend not changing a thing as the end product will crumble like sand between your fingers 🙁
You can try ordering the xanthan gum online, that’s what I do, because it’s cheaper than in stores. I like using oat flour in gluten-free baked goods because it has a high fiber content and “binds” the batter well, so if you do omit the xanthan gum, it should be in a recipe with oat flour. Also, if the end product ends up crumbly (like cupcakes), just make cake pops! 🙂
I see, thank you very much for replying 🙂
Hi jessica! I just recently found your blog and i have been obsessed, everything is amazing. I was wondering how i could find those tall rectangular containers like the ones you have to store alll of your various flours and such. Those look so organized and handy and i have been having so much trouble since i dont have a good way to store all of my flours. Thank you!
Hello! Love your blog. I have such trouble following recipes without making major alterations but you’ve got so many creative desserts here, it’s making me want to spend all day in the kitchen.
It looks like you use several of the Natures Flavors extracts in your baking; have you had good luck with them? Did you find them artificial tasting at all? I have some Lorann Oils flavors and some of them are really good, but others taste dreadful, and I’m on the lookout for a company that tends to be consistently tasty. Would you recommend them?
Thanks!
Hi Sarah,
I haven’t tried the butterscotch and cookies n cream extracts yet so I don’t know how they taste in baked goods yet. However, I DO use the caramel sweetnol syrup in my coffee (love it!), natural food coloring in my recipes like Red Velvet Cake and Homemade Rainbow Sprinkles. I like Lorann Oil butter extract but I don’t like how the company uses artificial food colorings/flavors in the majority of their products. I like that Natures Flavors are all natural so I tend to use them more. Just a note though, the food colorings can impose a taste in the product if you use too much or use it with mild flavors (that is why I use extra vanilla/butter extract in my Red Velvet Cake and a flavorful frosting… if you were to omit certain ingredients you would definitely taste the food coloring and it wouldn’t be pleasant)
In the end, I would definitely recommend Natures Flavors because they are 100% natural and healthy!
-Jess 🙂
I love your blog, but would like to see a post on a comparison of the different sweeteners you have listed. If you have this already, sorry, I couldn’t find it.
I’d like to see how they’re used and what’s interchangeable. You use Erythritol quite a lot, but that can get quite cost-prohibitive.
I realize eating healthy comes at a cost, but before I spend a bunch of money, I would like to see how each of the different sweeteners are used. Thanks!
Stef-
OH MY GOSH, I am SO sorry, Stef!! For some reason I wasn’t notified of all your comments… thanks a lot technology!
Anyways, I am working on this sweetener comparison chart as we speak, but it may take a while for me to post because I want to compare as many sweeteners as possible (17 in total). I want to be very thorough so readers can choose the best and healthiest sweeteners available to them.
Again, I apologize. I will post this chart on my FAQ page, and post a link to it on the Nutrition page as well.
I will get to the rest of your comments ASAP 🙂
-Jess
Hi again, Stef!
I posted that sweetener comparison chart you asked for on my FAQ page, linked to here:
http://dessertswithbenefits.flywheelsites.com/faq/#C10
I hope this was what you were looking for!
-Jess
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I’ve purchased a rather large bag of Hemp Hearts and am not sure what to do with them (not too crazy about using them as a topping) and would like know if/how they could be used in a cake or bar-type dessert.
Thanks
Cassandra-
Oh my gosh I did the SAME EXACT THING last year!! I had no idea what to do with them because I wasn’t a fan of the taste. Everything I baked with them weren’t “post worthy” so I don’t have any recipes to give you, sorry 🙁
HOWEVER, I found this awesome Pinterest board full of hemp recipes that you might like:
http://www.pinterest.com/hippiebutter/hemp-seed-recipes/
Hope this helps!
-Jess
Sorry you’ve had trouble with them too – I am sure whatever you’ve made with them has been completely delicious!
Awesome, thanks for the link 😀
I would love to hear your take on Stef’s question above. I would like to replace erythritol in some of your recipes when I run out etc.
“I love your blog, but would like to see a post on a comparison of the different sweeteners you have listed. If you have this already, sorry, I couldn’t find it.
I’d like to see how they’re used and what’s interchangeable. You use Erythritol quite a lot, but that can get quite cost-prohibitive.
I realize eating healthy comes at a cost, but before I spend a bunch of money, I would like to see how each of the different sweeteners are used. Thanks!”
Thanks,
Teresa
Teresa-
Thank you so much for bringing this to my attention. I usually get notifications when people comment but for some reason the program glitches and I miss them 🙁
I am working on a sweetener comparison chart right now, but it will take some time. I am comparing 17 sweeteners in total, from sugar to erythritol to maple syrup to corn syrup, etc. I will post this chart on the FAQ page and link to it on the Nutrition page as well. I will reply to Stef’s comment and your comment when I publish the chart 🙂
Thanks!
-Jess
Hi again, Teresa!
I posted that sweetener comparison chart on my FAQ page, linked to here:
http://dessertswithbenefits.flywheelsites.com/faq/#C10
I hope this helps you replace the erythritol in the future!
-Jess
Well hello, your blog its very interesing im a dietician from México and i really love baking, im always trying to converge nutrition with my baking addiction, but here in México, we arent able to find many options for “healthy baking” i mean i was reading your pantry list and is awesome you can use all These substitutes. Where did you learn to bake? You are so talented!! And of course how did you manage to get your desserts so perfect using different flour, and everything you change in order to make them healthy, i would appreciate your answer and if you have a recipebook and you ship yo México let me know. Have a nice day.
Saludos, Anna.
Anna-
Good to “meet” you Anna! Thanks so much for reaching out to me 🙂
I actually started baking in high school (but it was the unhealthy kind of baking with AP flour and white sugar). When I went to college and majored in Nutrition, that’s really when I started baking healthy.
I am actually in the process of writing a cookbook right now! I don’t have an exact publication date, but I hope it’s sometime late this year 🙂
Have a great weekend!
-Jess
Does erythritol caramelize like whiter sugar?
Can I simply just say what a relief to find a person that actually understands what they are talking about on the web. You actually know how to bring a problem to light and make it important.
A lot more people really need to look at this and understand this side of your story. I can’t believe you are not more popular since you surely possess the gift.
Hey Jessica,
So instead of studying today, I have been drooling over your blog… whoops. There are SO MANY of your recipes that I would love to make, but they call for brown rice protein powder, which I don’t have. I was doing some research on it and read some reviews and most of them were saying that the protein powder had a chalky, gritty texture and a terrible taste. Yikes. Do you ever have this problem? Also, would any of your recipes that call for brown rice protein powder work with whey protein powder? What’s the difference?
Thank you!
Megan-
Hahaha I’m sorry my blog made you procrastinate, but aren’t the desserts TOTALLY worth it?? 😉
Brown rice protein powder can taste chalky/gritty in smoothies, that’s why I rarely use it in drinks. I hate it! But in protein bars and truffles and frostings, it makes things really smooth and fudgy… not sure why but it does.
Whey protein doesn’t work in place of brown rice protein because it doesn’t absorb as much liquid, and for some reason it turns everything really sticky and gooey. I’ve tried making my protein bars with whey protein over a dozen times and it never works, it turns into this weird silly putty “thing.”
Hope this helps! 🙂
-Jess
Dear Jessica,
I have followed your food blog for what feels like forever and I have been simply delighted by your recipes that I have made!
Now, I was looking into buying a blender- a real investment. I was wondering which you would recommend more- the vitamix or the blendtec? I am looking into making more frozen desserts and smoothies (if that makes any difference), but everywhere I look online, the blenders seem neck to neck. Considering your expertise and that you own both, I would be SO grateful to have your input!
Thank you for giving the world such deliciously healthy food!!! 🙂
– Lizzy
Awww thank you so much Lizzy! I’m so glad you like my blog and recipes 😀
As far as the blenders go, it’s really tough because I like both. However, I would probably go with the Vitamix (my sister has the BlendTec and she loves it, but she uses it for smoothies and soups whereas I use mine for making nut butters and ice cream bases and fudge and frostings, etc.). My only “complaint” is that they’re both clunky and heavy, but then again, so is my stand mixer, which I adore so much. With my Vitamix, it’s easy to clean with the self-clean program.
To get a cheaper alternative, you can always buy a refurbished machine. That’s what I did with my KitchenAid stand mixer and ice cream attachment and they work perfectly! I hope this helps Lizzy 😀
-Jess
Hi, is Whole Wheat Flour the same thing as Whole Wheat Pastry Flour? I can find whole wheat flour in the store but not Whole Wheat Pastry Flour if not what is the difference between the two? And is oat flour the same as ground up rolled oats? Can I make it at home by putting old fashioned oats in my food processor? Thank you!
Whole Wheat Flour and Whole Wheat Pastry Flour are very different… WWF yields a more coarse and heavy baked good while WWPF yields are more light and fluffy baked good. WWF is good for breads and crackers. WWPF is good for cupcakes and pastries.
Oat Flour is just ground oats, so you can make that at home if you like. Just grind a bunch of oats in a food processor until it’s super fine and powdery! 😀
-Jess
I recently discovered you on Instagram and just want to let you know that you’ve inspired me to bake with better ingredients – thank you!
-Matt
Wow, that means so much to me Matt! <3 I'm glad my blog and recipes had an impact on you and the ingredients you use. I hope you enjoy all the healthy baked goods you make!! 🙂
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Thank you so much for sharing this useful list
I learned so much! I never heard of sorghum. i’m definitely going to look into that:) thank you for this post. its nice to see all the alternative ingredients i can substitute in one organized post!