Béchamel is the sauce for lasagna, but also in cannelloni and it can be added to any vegetable to make it tastier: cauliflower, broccoli, spinach, etc.
I’ve included two recipes: the gluten and diary free one and the GAPS diet one.
500 ml rice milk
2 tablespoons of rice flour
pinch of salt
pinch of nutmeg
Pour all the ingredients in a saucepan and heat it stirring all the time. When it begins boiling, decrease the temperature and continue to stir non stop. When it’s thick enough it’s done.
120 ml almond milk
80 gr white almond powder
pinch of salt
pinch of nutmeg
Pour all the ingredients in a saucepan and heat it stirring all the time. When it begins boiling, decrease the temperature and continue to stir non stop. When it’s thick enough it’s done.
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