1-2 tbsp tahini
1-2 tbsp gluten-free flour
tin coconut milk or rice milk
black pepper
tamari or liquid amino acids
herbs and/or ground mustard seeds as required
1. Stir flour into tahini in small pan (if the tahini is thick you may need to add a little water)
2. Add coconut or rice milk a little at a time, over low heat, stirring continuously – if sauce becomes lumpy or curdled, whisk until smooth
3. When sauce is required quantity and consistency, turn off heat
4. Add fresh chopped herbs and/or ground mustard seeds as required
Add black pepper and tamari or amino acids to taste
Contributed by:
Kirsten Chick (formerly Santry)
www.connectwithnutrition.co.uk
info@naturalrecipes.co.uk
