Breakfast Spinach Pie | Gluten Free | Dairy Free | Vegan Option

by Janine

Spinach Galette – Gluten-Free Breakfast Pie

These gorgeous little spinach galette s can be made for individual serves or as one big pie. Either way, they are delicious! And a great breakfast that’s not loaded with sugar. But don’t keep them just for breakfast, because they’re fabulous for lunch or dinners too.

If you love all things green, check out our ZUCCHINI FRITTERS recipe.



Rating: 5.0/5
( 1 voted )



  • 1 bunch silverbeet or rainbow chard - washed and chopped finely
  • 250g baby spinach leaves
  • 1 large brown onion - finely diced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil leaves
  • 1 tsp dried dill leaves
  • 1/3 cup pine nuts (optional)
  • 2Tbs olive oil
  • Salt and pepper to taste

Cashew cream

  • 1/2 cup raw cashews soaked in water for at least 1 hour
  • 1/3 cup fresh basil leaves, or more to taste
  • 2–3 tbsp lemon juice, to taste
  • pinch of salt and pepper
  • Water as needed to blend

Galette dough

  • 1 1/2 cups almond flour
  • ½ cup arrowroot starch
  • ¼ teaspoon salt
  • 1/3 cup vegan butter or shortening
  • 1 large egg - or flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if you wish to keep it vegan


  • Soak cashews in purified water for 1 hour or more. If you don’t have much time, soak in boiling water for 30 minutes. Drain water and rinse well.
  • Place soaked cashews into a small food processor or high powered blender. Add basil leaves, lemon juice, seasoning and enough water that it sits just above the cashews.
  • Blend until you have a creamy consistency.

Make your dough ...

  • Mix together almond flour, arrowroot, and salt in a food processor.
  • Blend until it resembles breadcrumbs
  • Add in egg and blend only until it comes together, not longer
  • The dough should be moist but hold together in a ball.
  • Cover with plastic wrap and press into a round disc. Refrigerate for at least 1 hour, until thoroughly chilled.

Make your filling ...

  • In a saucepan, heat your oil then add the diced onions
  • Gently fry them until they are golden brown
  • Add the chopped silverbeet and spinach and gently fry until tender, about 10 minutes
  • Then add your chopped herbs, dill, pine nuts and seasoning
  • Stir well through, take off the heat and allow to cool while you make your cashew cream
  • Place soaked cashews into a small food processor or high powered blender. Add basil leaves, lemon juice and half of the recommended water and blend until creamy. Add additional tablespoons of water until it gets to a creamy consistency. Season with salt and pepper, and adjust seasonings to taste.
  • Set your oven to 180 degrees celsius

Put it all together ...

  • Cut your dough into 4 portions. With each portion, roll out the dough into a circle between two pieces of baking paper. 
  • Place a quarter of your cooled filling and spread out leaving 2 cm around the edges
  • Use the baking paper to help bring the dough up over the edge of the filling, making pleats in the dough as you continue to fold it over
  • Repeat with the other 3 dough portions
  • Place the 4 galettes onto a baking tray lined with baking paper
  • Place into the preheated oven onto the middle rack and bake for 30-35 minutes, until crust is golden brown.
  • Serve with the cashew herb cream.


If you wish to add an egg into the centre, make a well and crack the egg into it before baking, and sprinkle with seasoning.

If you like your egg not overly cooked, take the galette's out of the oven halfway through cooking and add the eggs then.

For a variation, try making a filling with Roasted Vegetables or for a meaty variety, leftover lamb roast can be shredded and added with some fried onions!

Did You Make This Recipe?
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