Amaranth Atole Recipe

1. 1

   In a large saucepan, whisk the coconut milk into the amaranth flour, little by little, until completely mixed and free of lumps.

2. 2

   Heat over medium heat, stirring constantly, until it just begins to thicken.

3. 3

   Add coconut sugar and canela stick.

4. 4

   Scrape seeds from vanilla bean into pan. Stir frequently until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.

5. 5

   Remove the canela stick. Serve hot in mugs.

* Per serving · 4 servings · Values may vary.

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