Atole de Amaranto
Amaranth was a primary source of protein and an essential part of the diet for the pre-Hispanic population of Mesoamerica. It was often described as the “golden grain of the gods.” The seeds from the plant are considered one of the most nutritious grains and are a good substitute for wheat for those on a gluten-free diet. I like it simply for the flavor. I think it’s pretty awesome that the conquistadors forbade its cultivation because it was associated with human sacrifice, and yet, because of some “rebels” who valued the importance of their culture and traditions, it is still around thousands of years later. That surely should not go unnoticed! You can buy amaranth fl our and puffed amaranth in some health or specialty food shops and online (see Sources).
Recipe information
Yield
serves 4
Ingredients
Preparation
Place the water and canela in a pot over medium heat and bring to a boil. Slowly whisk in the amaranth flour so it doesn’t form lumps. Decrease the heat to low. Cook, stirring frequently, until the mixture has thickened and starts to boil again. Stir in the honey, remove from the heat, discard the canela, and pour into serving bowls. Top each bowl with some puffed amaranth and serve warm.
