Wife. Mama. Entrepreneur. Plant Based. Montessori At Home.
What We Ate Last Week | Week 1
Everything Bagel Thins
This one is SO simple and a new favorite in our house. I used a box mix of simple mills pizza dough(follow exact instructions), divided into 4 bagel sized thins, topped with everything bagel seasoning and baked according to package instructions! I cut them in half once they’ve cooled and toast them before I eat them. I just bought a donut pan so I can make them look a little more like bagels— I’ll be following this version of the simple mills pizza dough hack which will hopefully graduate them from bagel thins to bagels!
I love this classic recipe, so when I saw that it was vegan, I had to try it out! We’ve made this a handful of times and I typically make individual pot pies in ramekins. This time around, I decided to just top it with the vegan biscuits noted in the recipe and toss it in the oven. Less cleanup! Her biscuit recipe makes 7 biscuits and the filling serves 4, so ours was a little light on the filling. Next time around I’d double the filling recipe if I want to keep it in the large pan instead of the ramekins!
Coconut Mango Muffins
I love muffins for breakfast! But rarely make them because baking is just a lot to take on for me right now. I saw these on instagram and realized we had all the ingredients already and Isla was napping. I got baking immediately and they turned out fantastic! I’d never made muffins with spelt flour before and they definitely exceeded my expectations.