Cheesy Spinach & Broccoli Pinwheels

Spinach and Broccoli Pinwheels




You will need:


2 cups chickpea or buckwheat flour

½ teaspoon pink Himalayan salt

½ teaspoon gluten free baking powder

2/3 cup extra virgin olive oil

1 egg, lightly whisked, or flax seed egg (1 tbsp flaxseed meal + 3 tbsp water)

½ cup water


2 bags frozen spinach, thawed

1 head of broccoli

1 cup almond or coconut milk

1 teaspoon minced garlic

Pinch pink Himalayan salt and ground black pepper

1 tsp paprika

Juice of 1 lemon

1/4 cup nutritional yeast or cheese of choice

Let’s make it:

Mix together the dry ingredients, then mix in the olive oil, flax egg and water and mix to a soft dough. Wrap in cling film and place in the fridge for 20 to 30 minutes before using.

Preheat oven to 180°C. To make filling mixture, firstly drain the excess water from the spinach and add to a bowl. Then add remaining ingredients and mix together. The mixture shouldn’t be too wet and should hold together well. To assemble, lay pastry on a floured surface and roll out to regular puff pastry thickness in an approximate square shape. Start laying down the spinach mixture across the length and width of the pastry. Grab one edge and begin to roll the pastry into a log. Then, cut each log into slices approximately 1/2 an inch thick and add to a baking tray. Bake for 15-20 minutes.