‘If you don’t eat well, you won’t be able to think, sleep or love well’
My little one has been quite ill recently, having spent a couple of days at school and contracted a few bugs at the same time, including RSV. Over the last few weeks, have been trying to make sure he eats food that helps his tummy (these tend to be bland BRAT – Bananas, Rice, Applesauce, Toast) but that he can taste, as he is super congested. The biggest issue has been making sure he drinks and eats enough during the day, as he very quickly lost his appetite.
These pinwheels are outside of my wheelhouse, as they use store bough puff pastry, which is not gluten free. This does help with the ease factor for other mothers out there, as the pinwheel concept is a great one for sneaking veggies into fun looking snacks and there are endless permutations and combinations that can be done. They can also be made and frozen, so are good for batch cooking, They’re also great as canapes, so adults and kids can both delight. Mr and baby B both approved.
Ingredients
- 1 puff pastry sheet, thawed
- 1 tsp. EVOO
- 1 shallot, small dice
- 1 clove garlic, crushed
- 1-pound baby spinach, chopped
- 4 tbsp. vegan cream cheese
Method
- Lay the puff pastry sheet out on a floured surface
- In a frying pan heat the olive oil, on a low medium heat add the shallot and a punch of salt. Cook till soft. Add the garlic and stir for 30 seconds.
- Add the spinach and turn over with tongs until wilted
- Add the cream cheese to a bowl and mix in the prepared spinach mixture
- Spread the mixture onto the puff pastry
- Roll up the puff pastry
- Place in the fridge for 30 minutes to firm and preheat the oven to 400F
- Line a baking pan with parchment
- Once the pastry is firmed, cut into ½ inch wheels and place on the parchment, spread apart (will expand in the oven)
- Bake for c. 25 minutes, or until golden brown and crisp
