Preheat oven to 400°F
Fill a medium saucepan with water, sea salt and green beans then bring to a boil.  Boil for 5 minutes(skip this step if using canned green beans)
Drain in colander and rinse green beans with cold water then set aside
Slice the shallots into thin long strips
In a large bowl combine almond flour, and pepper
Toss lightly the shallots in the mixture until well coated
Heat the avocado oil in a skillet, add the shallots in small amounts and cook until crispy
Put shallots on a paper towel to absorb excess oil
Drain any oil from the skillet then add mushrooms, butter and garlic, saute for 5 minutes
Next add in almond milk, guar gum powder and chicken stock to the skillet and bring to a boil on medium heat
Once everything reaches a boil reduce to low heat and simmer until slightly thick for a few minutes
Stir in cheese and green beans until well coated
Place in a 8 x 8 ( I used a 11 x 7.5 oblong dish) casserole dish then sprinkle the crispy shallot mixture all over the top
Bake for 15 minutes on the middle rack