Heat the coconut oil in another pan. Once melted, slowly add the whole-wheat flour stirring briskly. Once all the flour is added, pour in the cashew cream (mix 1 handful of cashew nuts with 1 cup/250ml of water), stirring constantly to break up clumps. Stir with a whisk until the mixture thickens up to the consistency of thick gravy. Add nutmeg, salt and pepper. Take off the heat, stir in ground flax seed.