Spelt-Chestnut Olive Oil Béchamel

This is an unorthodox version of a classic sauce which is important in baked dishes like moussaka and baked lasagne. Local dietary needs and preferences have me avoiding butter and wheat flour. So why not sin boldly?

The formula for béchamel is basically a little less fat than flour (by volume) cooked into a roux, then sufficient milk (or a mixture of milk and stock) to produce a creamy result.

Ingredients:
3 Tbps olive oil
3 Tbps wholemeal spelt flour (or wholemeal/whole wheat flour, etc)
1 Tbp chestnut flour
2 cups milk (goat milk is good!)
1 cup stock

Method:
In a small-medium heavy-bottomed saucepan, heat olive oil over medium heat until moving freely. Add flours and stir to combine; stir continuously to produce a viscous paste, reducing heat if it browns too quickly. Cook, stirring, for 3-4 minutes and remove from heat.

The sauce will thicken when it cools, which makes it easier to handle if assembling a lasagne or similar.