Getting enough protein and nutrients into our little ones some days feels like a full-time job. Between fussy phases, food strikes, and tiny humans with big opinions, it can be tough to serve up something nutritious that actually gets eaten.
That’s exactly why I came up with these Cream Cheese Spinach & Broccoli Rolls — they're everything I need in a toddler-friendly snack:
✅ High in protein
✅ Packed with hidden veg
✅ Freezer-friendly
✅ Actually enjoyed by toddlers (and adults!) 🙌
They’re great warm or cold, perfect for lunchboxes, or pulled out last minute when dinner needs to be fast. Best of all? They’re completely meat-free but still super satisfying.
🥕 Recipe: Cream Cheese Spinach & Broccoli Rolls
Makes: About 20 mini rolls
Prep Time: 15 mins
Cook Time: 25 mins
✨ Ingredients:
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1 cup cooked brown lentils or chickpeas, mashed slightly
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1 cup broccoli florets, finely chopped or grated
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1 cup baby spinach, finely chopped
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100g cream cheese (room temperature)
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1 small carrot, grated (optional)
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1/2 cup breadcrumbs (or oat flour for gluten-free)
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1 egg
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1 tsp garlic powder
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2 sheets of puff pastry (thawed)
👩🍳 Instructions:
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Preheat oven to 200°C (fan-forced) and line a tray with baking paper.
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In a large bowl, combine mashed lentils/chickpeas, chopped veggies, cream cheese, breadcrumbs, egg, and seasonings. Mix well.
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Cut each puff pastry sheet in half to make 4 rectangles.
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Spoon mixture along one long edge of each rectangle and roll to seal.
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Slice each log into 5 mini rolls and place seam-side down on tray.
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Brush with beaten egg or plant milk for a golden finish.
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Bake for 20–25 minutes until puffed and golden.
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Let cool slightly before serving (especially for tiny hands!).
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💡 Tips & Tweaks:
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Protein boost: Add 2 tablespoons of hemp seeds or chia seeds.
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No egg? Use a flax egg (1 tbsp ground flax + 2.5 tbsp water).
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Vegan? Use dairy-free cream cheese and skip the egg wash.
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Freezer-friendly: Freeze pre-baked or after baking and reheat in oven.
💬 If you give them a go, let me know how your little one likes them! Tag @looma.collective or comment on our latest post.
📅 Posted on: May 18, 2025
👩🍳 By: Caitlin McAullay, mum of two and founder of Looma Co
