Preparation

In the Aztec capital of Tenochtitlan, priests crafted these amaranth and honey cakes into elaborate sculptures of gods during religious ceremonies. After the rituals, the cakes would be broken apart and distributed to worshippers—a practice Spanish colonizers found disturbingly similar to their own Eucharist.

Preparation

1. If you cannot find puffed amaranth, make your own by heating a dry pot over high heat and adding amaranth seeds in small batches. They will pop like tiny popcorn. Set aside to cool.
2. In a large bowl, combine the puffed amaranth, ground pumpkin seeds, chia seeds, cacao powder, and salt.
3. In a small saucepan, warm the honey or agave syrup until it becomes more liquid, about 2-3 minutes. Do not boil. Stir in the vanilla.
4. Pour the warm honey over the amaranth mixture and stir quickly and thoroughly with a wooden spoon until everything is evenly coated.
5. While still warm and pliable, press the mixture firmly into molds or shape by hand into small cakes about 3 inches across and 1/2 inch thick.
6. Allow to cool and harden completely, about 2 hours at room temperature.
7. If desired, decorate with pressed flowers as the Aztecs did.

Historical Significance: These cakes, called tzoalli, were so central to Aztec worship that Spanish authorities banned amaranth cultivation for centuries. The grain has only recently been rediscovered and cultivated again.

The combination of amaranth's complete protein and honey's energy made these cakes nutritionally sophisticated as well as ceremonially important.