My Pantry

Here’s a list of my favourite kitchen tools, cookbooks, and ingredients. They’ve made my life easier and more interesting, I hope they do the same for you.

She Let Them Eat Cake’s Kitchen Tools

I have many kitchen tools, these are the ones I use daily.

My Beloved Blender

My Dehydrator

My KitchenAid Mixer

She Let Them Eat Cake’s Cookbooks

I have a shelf full of amazing cookbooks.  These are my most-used ones.

BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery

Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less

Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar

The Pure Kitchen: Clear the Clutter from Your Cooking with 100 Gluten-Free, Dairy-Free Recipes

The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free

The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion

Vive le Vegan!: Simple, Delectable Recipes for the Everyday Vegan Family

She Let Them Eat Cake’s Favorite Non-Fiction Books

As a Registered Holistic Nutrition student, my bedtime reading is all about nutrition and I love it!

In Defense of Food: An Eater’s Manifesto

Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition

Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health

She Let Them Eat Cake’s Ingredients

These are some of my essential ingredients. I never run out of these! I store as many of my flours as possible in the freezer or the fridge.

Arrowroot Flour

Chia Seeds

Coconut Sugar

Coconut Oil

Sorghum Flour

Tapioca Flour — 20 oz

Teff flour

Quinoa Flour


Most of these are affiliate links which means I get a small percentage from the companies or sources. This money is used to run She Let Them Eat Cake. Much gratitude.

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{ 7 comments… read them below or add one }

Kristen Melanson March 1, 2012 at 9:08 am

Thank you so much for all the research you have done. i am so excited to find your site.


Cheryl Petersen March 27, 2012 at 11:14 am

I see that you are enrolled in as a Holistic Nutrition Course….I was wondering where that was. I was an RN and have not practiced for many years. I have now been tested for food allergies…no Gluten, Casein, eggs or sugars….so I really am thinking of taking myself a course to HELP others in my situation to help encourage and teach them cooking classes . I sure have needed that support where I am. Hope you could let me know of any that you considered and why you choose what you have.


Krystina Oktavianus March 29, 2012 at 12:14 pm

Hi, Maggie:

I am curious, also: I am finishing up my studies in Orthomolecular Nutrition this year (by September 2012). I am also celiac and find I benefit so much from a gluten-free diet. We don’t drink dairy (my 4-year-old daughter has been drinking almond milk since Day 1). What courses are you enrolled in, and (if I may ask) in which school? I live in Leamington, Ontario and am taking my courses online through CIHS in Milton… will be trying a couple of your sweets recipes soon.. Cheers.


Christina Bonaventura June 28, 2012 at 2:57 pm

Hey there! I just discovered your site! I’m very intrigued by your nut-free granola bars but I have a teeny problem. My father has nut and peanut allergies and my mom and I have been looking for shelled sunflower seeds to put in our receipes. The problem is, every time we find sunflower seeds, they’re either seasoned with their shells on or they’re in bulk and are not safe for my father to eat (because heavens knows what nuts they’ve come in contact with). Any suggestions? I really have a craving/desire to make these granola bars but I can’t find the ingredients for it.


Shirley July 2, 2012 at 4:45 pm

Christina can order gluten-free shelled raw plain sunflower seeds from, a great company that is dairy and GF.
Can’t wait to try these teff chocolate cookies, thank you.


patricia pierson September 15, 2012 at 7:10 am

I truly find your web site beneficial I have a high blood sugar count in my blood that I can control with diet a low carb and sugar free is the way to go I also was told not to eat potatoes because they all turn to sugars and I just can’t digest them I find your recipes very helpful and want to thank you, pat


Rose Massey July 20, 2015 at 8:20 am

You are a Godsend! My daughter is 30 years old has was recently DX with celiac disease…..more testing was done and we just learned she is also highly allergic to milk, eggs, and corn! Wow talk about a new world and new way of cooking!…….. She has always made box,processed, fast food meals……. So you can guess she doesn’t cook. She weighed 230 pounds and could not get the weight off no matter what she did. Since her DX she has lost 40 pounds, but she stays in a depressed state I think due to the loss of her favorite foods. I made your bread last night, but did not have the chi seed so I substituted ground flax seed. I also ran out out flour so I substituted some almond flour… turned out awesome! I am getting over my fear of not having the exact ingredients and just doing it! My next challenge is muffins! Thank you thank you thank you!! Sincerely always a mom no matter how old they are!


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