Very moist and extra soft.

It's pie season, y'all! And in this video, I will show you how to make a moist, UBER soft, and delicious spinach and tomato pie that's easy to put together and as always, a crowd pleaser!

Enough chitchat! Here is the recipe!


• 1 cup of sautéd or blanched spinach or kale
• Approximately 6 cherry tomatoes, halved
• Half small red onion, sliced
• Dried oregano or dried basil
• 350 ml unsweetened plant-based milk
• 80ml olive oil
• 1 cup oatmeal flour
• 1 cup chickpea flour
• 1/2 cup sour starch or cornstarch
• Pinch Turmeric
• Salt
• Black Pepper
• Blend briefly
• Baking powder


  • 1.
    Preheat the oven to 180C / 356F
  • 2.
    Grease a baking dish, add half the batter, then add the sautéed spinach or kale. Don't forget to squeeze it very well to get rid of excess liquid
  • 3.
    Add the remainder of the batter to the baking sheet, finish it with sliced cherry tomatoes with the seeds facing up, add the red onions, and dried oregano, and bake it for 35-40 minutes.
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