Vegan 🌱 Baby Led Weaning 👶🏼 Suitable 6+months
View this post on Instagram
Candy Cane Pastries
Ingredients
- 1 Sheet Puff pastry
- 1-2 Tbsp Raspberry chia jam (depending how much you want - see recipes)
- 1 Tbsp Soy milk for brushing (or other plant based milk)
Instructions
- Cut a sheet of puff pastry in half, covering half with 1-2Tbsp of raspberry jam, then cover with the other half. Then slice in to 11 strips
- Take a strip and hold both ends & twist the pastry to create the canes, bending to shape.
- Brush with soy milk and bake at 200c for 12-15mins till golden
- Serve warm with an optional dusting of icing sugar or coconut (avoid sugar for <12 months) - more for decoration and you can easily blow this off before serving to younger toddlers or babies.
Notes
Store leftovers in the fridge for 3 days, or freezer after they are cooked for 3 month. Reheat for 5 mins in the oven at 180c.
Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.