Name: Gluten-Free Bread Sauce
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 litre soya milk unsweetened; 1 null onion; 6 null cloves; 1 tsp peppercorns; 2 null garlic cloves; 2 null bay leaves; 3 null thyme sprigs; 225 g white gluten free bread (cut into cubes, preferably stale); null null nutmeg (freshly grated, to serve); 1 tbsp vegan spread

Instructions

Show units in method

1

Place the soya milk (1 litre) in a pan. Stud the onion (1) with the cloves (6) and place in the pan. Add the peppercorns (1 tsp), cloves (2 garlic), leaves (2 bay) and sprigs (3 thyme). Bring the mixture to just a boil. Switch off the heat and allow to stand for at least 30 minutes. Strain the milk and discard the herbs and onion.
2

Place the milk in a pan. Add the white gluten free bread (225 g) and heat gently stirring for 3-4 minutes until the mixture has thickened.
3

Just before serving, add the vegan spread (1 tbsp) to the saucepan and stir until it has melted. Season to taste. Grate over [nutmeg] to serve.

Nutrition Facts

Per portion

Divide into portions:

134

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 1 g

Polyunsaturated Fat 3 g

Fiber 2 g

Sugars 4 g

Micronutrients

iron

1mg

55% DV

sodium

125mg

43% DV

calcium

100mg

60% DV

potassium

188mg

30% DV

vitamin a

13mcg

11% DV

vitamin c

1mg

5% DV

vitamin k

13mcg

83% DV