Honduran Amaranth & Sorghum Cake

• 4 cups cooked amaranth
• 1/2 cup coconut cream
• 1 cup coconut sugar
• 1 cup agave sugar
• 2 eggs
• 1 tsp mexican vanilla
• 1/2 cup sorghum flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1tsp canella
• coconut toping:
• 1/2 cup coconut sugar
• 1/4 cup coconut cream
• 1/4 cup coconut milk
• 1/4 cup chopped hazelnuts or cashews
• 1 cup shreded or flaked coconut

1. boil amaranth in water acording to package to make 4 cups.
2. Cream together until fluffy coconut cream ,coconut sugar, agave sugar , 2 eggs, 1 tsp mexican vanilla.
3. 3. Add amaranth mixture and beat well.
4. 4. Sift together the rest of the ingredients left for the 1'st phase.
5. 5. Add to creamed mixture and beat well.
6. 6. Bake at 350u0b0F for 35 minutes.
7. 7. When it's done, carefully spread the following topping on and broil (watch it the whole time because it always burns the second you take your eyes off it).
8. 8. Mix all together and spread on hot cake.
9. 9. Broil 2 - 4 minutes.

amaranth, coconut cream, coconut sugar, sugar, eggs, vanilla, sorghum flour, baking soda, baking powder, salt, canella, coconut toping, coconut sugar, coconut cream, coconut milk, hazelnuts, coconut

Taken from www.epicurious.com/recipes/member/views/honduran-amaranth-sorghum-cake-52090401 (may not work)