The flavor of creamy spinach artichoke dip in a portable and healthy pinwheel form. I have never uttered sweeter words, friends. You better be ready to get your summer snack on.
Isn’t summer the most delightful time of the year? The sun is blazing. The beach is bumpin. We have things to do and people to see. That is where these pinwheels come in for the win. We make them once and they get stored in the fridge ready for the next no-prep snack/meal/appetizer. Keep on keeping on with all those jubilant summer activities. Ain’t nothing gonna hold us back.
Plus, did you catch that these are SPINACH ARTICHOKE DIP pinwheels? And that they are HEALTHY? This recipe relies on nothin but the best 100% whole food ingredients.
Cashews get blended up with lemon juice to make a spread that is as thick, luscious, and creamy as any dairy-based one out there.
Artichoke hearts and spinach get layered onto the cream giving a bright salty kick and a fresh earthy flavor.
The wraps themselves are made from scratch with a combo of chickpea flour, oat flour, and water. You won’t believe that these 3 humble ingredients could possibly produce a bendable and moist wrap. These wraps are pleasantly nutty in flavor, thanks to the chickpea flour and stay moist when stored in the fridge. They don’t get tough or crumbly like most grocery store options.
I am sure you are ready to get started cooking by now. Here are some inside tips to make downright delicious pinwheels.
Tip #1: Cashews.
We’ve had this talk before, but as a refresher, cashews are important. Like, make or break here. Buy raw cashews and be sure to soak them overnight. This ensures a creamy spread. If your cashews are roasted, they will have a strong “cashew” flavor and overpower the spread. If they are’t soaked, they will create a gritty spread. Do your tastebuds a favor and follow the rules. Buy raw cashews (or cashew pieces) and soak them overnight in the fridge.
Tip #2: Fill ‘em up.
These wraps roll and slice best when the ingredients are applied with a heavy hand. Don’t be afraid to layer them and then roll them tight.
Tip #3: Mind the cut.
The make or break moment. Will the knife glide through the roll, cutting a perfect pinwheel, or will it drag through the layers, leaving you with a flattened and sad looking oval? To achieve the first cut, pick your sharpest knife, and let the knife do the work. Use a delicate sawing motion with little pressure. And cut with the seam down. This prevents the flap from getting caught in the knife.
For the crepes:
- 1 cup garbanzo bean flour
- 1/2 cup oat flour
- 1/2 teaspoon salt
- 1 1/2 – 2 cups water
- Cooking spray
For the spread:
- 1 cup raw cashew pieces, soaked overnight and drained
- 1/4 cup freshly squeezed lemon juice
- 1 garlic clove, grated or minced fine
- 1/2 teaspoon salt
- 1/2 to 1 cup water
- 1 can artichokes hearts, chopped
- 3 cups spinach, chopped
1. Whisk together the garbanzo bean flour, oat flour, and salt.
2. Slowly drizzle in 1 1/2 cups water, whisking constantly. The batter should be the consistency of crepe batter, and thinner than pancake batter. It should pour easily. Add up to 1/2 cup additional water if needed.
3. Heat a skillet over medium heat. Spray with cooking spray and poor in some of the batter. Swirl the pan around to spread out the batter, or use the back of a spoon.
4. Cook until the batter has set and has darkened in color. You will know it is ready to flip when the edges begin to pull away from the sides of the pan.
5. Gently flip over and cook for another 1-2 minutes or until the crepe is cooked through.
6. Remove from the pan and repeat with the remaining batter.
7. In a blender, add in the cashews, lemon juice, garlic, salt, and 1/2 cup water. Blend until smooth, using the remaining water if needed.
8. Lay out the crepes on your work surface. Spread a layer of the cream onto the crepes.
9. Top with chopped artichokes.
10 Top with spinach.
11. Roll, cut, and serve.