Gluten free pancake, kale, mushrooms and bechamel layer cake – Cuisine Soleil

Ingredients

• Nutty Kale Crumble
• 1 bunch of kale, well cleaned and chopped
• ½ cup of Brazil nuts, grilled and roughly chopped
• 1 onion or shallot, sliced
• 1 small garlic clove
• 1 tbsp. cold pressed olive oil
• Salt & pepper from the grinder
• Zest of half an organic lemon
• Fried Mushrooms
• Olive oil
• 1 pack of mushrooms, finely sliced
• 1 tsp. tarragon
• ½ tsp. hyme
• 2 green onions, chopped
• 1 clove garlic
• Salt and pepper
• ¼ cup white wine
• 1 tsp. Miso
• Bechamel Sauce
• 2 cups soy milk
• 1 cup homemade stock (unsalted) or water
• 3 tsp. Cuisine Soleil tapioca starch
• 1 tbsp. salt
• Pepper
• Cuisine Soleil Pancakes
• 1 cup Cuisine Soleil 4 grains pancake mix
• 1 tbsp. ground flax seeds
• 1 cup vegetal milk
• ½ cup water
• ½ tsp salt