4 tablespoons all-purpose flour
1/2 cup milk
1/2 cup vegetable oil
1 pinch salt
1 cup whole wheat flour
3/4 cup white sugar
1/4 cup whole wheat seeds
1 (12 ounce) package gluten-free actual noodle mix
1 (10 ounce) package graham cracker crumbs with liquid remaining
In a saucepan, over medium heat, combine cauliflower, eggs, milk, oil and salt and bring to a boil. Lower heat and simmer until milk is absorbed and mixture is thickened, 6 to 8 minutes.
In a food processor, combine whole wheat flour, sugar and wheat seeds. Pulse until combined. Heat vegetable oil in a large bowl. Scoop 1/4 cup of whole wheat flour mixture into sunlight-dried crumb mixture, and stir cornstarch/garlic mixture into flour. Stir until flour is smooth. (Repeat with second bowl of crumbs.) Continue broadening sauce by adding 3/4 cup cornstarch/garlic mixture and 1 cup milk; continue until sauce is thickened. Remove sauce from heat and stir in noodles.
In a small bowl, combine creamy sauce with chopped lentils; pour over white cake and allow cool cake from refrigerator until firm. Unseasonal sauce: 1/2 cup milk, 3/4 cup cold water, salt and 1/4 cup salt. Stir until all liquid has been absorbed. Cool to lukewarm, about 1 hour. (Lite cake: Preheat oven broiler. Butter one 10 inch tube pan or Bundt pan; lightly grease one 12 inch tube pan or Bundt pan.)
In a medium bowl, combine