Ingredients
3 tablespoons amaranth flour
2½ cups water
1–2 tablespoons miso paste and/or 1 bullion cube
3 tablespoons coconut oil (or olive oil)
**NOTE: I recommend using a red, brown, or hatcho miso to get the desired flavor.
Instructions
Dissolve miso and bullion in a little water in a saucepan.
Add the remainder of the water and keep on low heat.
In a separate frying pan heat oil over medium heat and stir in amaranth flour.
Cook while stirring constantly with a flat spoon or whisk for about 5 minutes. Watch as the flour starts to golden brown.
Add the broth and stir until the gravy reaches the desired consistency.