Yields 6-8 servings 
  • 1 1/4 cup wheat flour. 
  • 1 cup oat or almond flour. 
  • 1 1/4 cup plant based milk (I used almonds)
  • 1/2 cup extra virgin olive oil. 
  • 3 eggs. 
  • 1 1/2  teaspoon baking soda. 
  • 1 teaspoon salt. 
  • 1 teaspoon soup garlic powder. 
  • 1 teaspoon dried thyme soup or other herb. 
STUFFING: Put on whatever you like from your thanksgiving dinner! Basically  chopped left-over turkey with left over veggies, chopped fresh herbs, grated carrots, and spinach with a little bit of the gravy, just enough to bind all ingredients together and adjust seasoning to your likes. 
  1. Preheat oven to 350F. Mix all batter ingredients in the blender. 
  2. Put half of the batter into the greased baking dish, add the filling on top and cover with the rest of the batter. Top with Chopped Walnuts to add texture
  3. Bake for 35 minutes or until golden! 
  • If you want to freeze, I suggest freezing in individual portions!
  • You can also make it in mini portions in a muffin tray and use as a snack for you and the kids!