These tahini chia jam pinwheels are not only extremely easy to make, but they are packed in fiber and nutrients, absolutely delicious and baby led weaning friendly too! You can serve these to your littles over 6 months and your kids will absolutely love them too! I made the chia jam with the persimmon fruit for this recipe ahead of time and stored it in an air tight container to use in different meal ideas throughout the week.
Persimmon is in season from October through January, so if you are looking at this recipe outside of that time frame, you are welcome to substitute the persimmon for any other fruit you’d like!
Here is the chia jam recipe I used for this recipe. I used persimmon instead of the strawberry and it worked great!
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Ingredients
For the pinwheel sandwiches:
- Persimmon Chia Jam (I used this recipe except with Persimmon)
- Tahini
- 100% Whole Wheat Bread
Serve with:
- Yogurt
- Blueberries
See recipe card for quantities.
Instructions
- Grab your 100% whole wheat bread and use a rolling pin to flatten your bread so that its easier to roll up.
- Add about 1 tablespoon of tahini and spread it across your bread with a butter knife.
- Then add about 1 tablespoon of your persimmon chia jam on top and spread that around too.
- Use your hands to roll up the bread and then use a knife to cut the roll up into little pinwheels. Serve alongside some blueberries and yogurt for protein and additional fiber and nutrients.
Hint: You can remove the crust of the bread if your child prefers.I kept it on for some added fiber! If your baby is towards the beginning of their baby led weaning journey, I recommend removing the crust.
Substitutions
- Chia Jam – You can make chia jam with any fruit you prefer. If you don’t have chia jam, you can substitute the chia jam for raspberry jam or even honey (if your baby is over one)!
- Gluten-free– use gluten free bread instead of 100% whole wheat bread to make this recipe gluten-free.
- 100% whole wheat bread– You can use white bread too if you prefer.
- Sesame-free- use seed butter such as sunflower seed butter to make this recipe sesame-free.
These tahini chia jam pinwheels are already vegetarian, vegan, dairy-free and nut-free. Just make sure to use plant based yogurt if you are serving it with the suggested sides.
Variations
- PB&J pinwheels– use peanut butter and berry chia jam to make a PB&J pinwheel
- Kid friendly – adjust portion sizes to make this recipe kid friendly.
Equipment
You don’t need any equipment to make this pinwheel. If you are making the chia jam for this recipe, you will need a small pan as described in the chia jam recipe.
Storage
You can make these pinwheels and store them in the fridge in an airtight container for up to 3 days.
Baby Led Weaning
Looking for some more baby led weaning recipes? Try these:
Jump to: Recipe
Tahini Chai Jam Pinwheels
Equipment
- No equipment needed for this recipe
Ingredients
For the Pinwheels:
- 1 Tablespoon Tahini
- 1 Tablespoon Persimmon Chia Jam
- 1 Slice 100% Whole Wheat Bread
Serve with:
- 2 Tablespoons Plain Greek Yogurt
- 2 Tablespoons Blueberries
Instructions
To Make The Pinwheels
- Grab your 100% whole wheat bread and use a rolling pin to flatten your bread so that its easier to roll up.
- Add about 1 tablespoon of tahini and spread it across your bread with a butter knife. Then add about 1 tablespoon of your persimmon chia jam on top and spread that around too.
- Use your hands to roll up the bread and then use a knife to cut the roll up into little pinwheels.
- Serve alongside some blueberries and yogurt for protein and additional fiber and nutrients.
Video
Notes
Nutrition
Food safety
Don’t leave food sitting out at room temperature for extended periods
Kelly says
I didn’t have persimmon but I used strawberry chia jam and my toddler LOVED this. I make this for him all the time!