Switch up your boring breakfast with these sweet breakfast pinwheels (which are actually pretty healthy too!).
.Put the banana in a flat-bottomed bowl and mash well with the back of a fork. Grate the apple: no need to remove the skin, but grate around the central core and discard it. Add the apple pulp to the banana, along with the ground almonds, cinnamon and vanilla extract and give it all a good stir.Unroll the puff pastry and spoon on the banana mix. Using the back of a tablespoon, evenly spread the mixture from edge to edge.
Starting at one of the short ends, roll up the pastry into a sausage shape. Use a serrated knife to cut the roll into 12 slices.Lay each pinwheel onto the lined baking tray, cut side down, so that you see the lovely spiral pattern on top. Bake for 15–20 minutes, or until the pastry is puffed up and golden.These pinwheels will keep for 3 days in the fridge; reheat for 5 minutes in a hot oven.
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